PESARATTU

Pesarattu is a thin savoury breakfast pancake which is pretty similar to a dosa – the difference is that with pesarattu there’s no fermentation, so it’s much quicker and easier to make. – Rohit Ghai, author of Tarkari

200g (1⅓ cups) whole moong beans (green gram)

2 tablespoons raw rice

2 green chillies

1 teaspoon cumin seeds

1 tablespoon chopped ginger

1/4 teaspoon salt

2 tablespoons oil

Put the moong beans and rice into a large bowl and rinse them well a few times with cold water. Drain, then soak them in fresh water for about 4–6 hours. Drain the water and rinse the moong beans well.

Put the moong beans, green chillies, cumin seeds, ginger and salt into a blender with just enough water to make a thick batter.

Blend the ingredients to a slightly coarse or smooth batter to suit your liking – I usually blend to a semolina texture.

Pesarattu batter must be of pouring consistency yet thick and spreadable. If necessary, add more water. Do not make the batter runny, as the pesarattu will not become crispy.

Spread a little oil or ghee on a griddle or flat pan, using a spatula.

Using a ladle, drop a spoonful of batter on to the pan and flatten quickly with the base of the ladle, until the surface is smooth. Cook for 2 minutes, then carefully flip and cook the other side, until crisp and brown.

Serve the pesarattu hot, with coconut or tomato chutney.

This is an extract from Tarkari by Rohit Ghai.