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1/2 cup - hakka moong dal.
3 - green chillies.
1 small piece - ginger.
Salt to taste.
3 tsp - oil.
How to Make Plain Pesarattu
Soak the moong dal for about 3 hours and grind the soaked dal along with chillies and ginger. Add salt to taste and mix it thoroughly. Add a little water to make the paste to form a semi gravy.
Heat a tava over low flame. Once the tava is heated, spread the dal paste on the tava like we make dosas.
Drizzle half a tsp of oil over it and roast. Turn the attu over to the other side to cook.
Remove the attu from the tava and serve in a plate with coconut chutney or ketchup.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.