Pesarattu (green moong dosa)

Method

1. 1

   Step 1

   Drain the soaked moong (opens in a new tab) and rice. Blend with the chopped ginger, 3 green chillies, cumin (opens in a new tab) and salt, adding the water a little at a time, to a smooth but slightly grainy batter that coats a spoon thickly, like pancake batter.

   • 8 min
   • Blender (opens in a new tab)

   Use the batter the same day; it is not meant to ferment.

2. 2

   Step 2

   Heat a cast-iron griddle or heavy tawa over medium-high heat until a sprinkle of water sizzles away at once. Wipe it with a little oil, then reduce to medium.

   • 3 min
   • medium-high heat
   • Griddle / tawa (opens in a new tab)

   

3. 3

   Step 3

   Pour a ladle (opens in a new tab) of batter into the centre and spread it outwards in a spiral with the back of the ladle into a thin round about 20 cm across. Scatter over a little chopped onion (opens in a new tab), green chilli (opens in a new tab), ginger and coriander and press them in lightly.

   • 1 min
   • medium heat
   • Ladle (opens in a new tab)

   

4. 4

   Step 4

   Drizzle ½ tsp oil around the edge and cook until the underside is golden-brown and crisp, about 2 minutes. Flip, cook for 30–60 seconds to soften the onions (opens in a new tab), then fold and serve. Repeat with the rest of the batter, wiping the griddle with oil between each.

   • 25 min
   • medium heat
   • Spatula (opens in a new tab)

   If the batter sticks or tears, the griddle is not hot enough or needs re-seasoning with a little oil.