Ingredients

• 2 cups - Yellow moong or green moong (Pesarapappu)
• 1 bunch - Mint leaves
• 1 tsp - Cumin
• 5 or 6 - Green chillies (or according to taste)
• A small piece of ginger, peeled and chopped (optional)
• Salt
• Oil

How to Make Spicy Mint Pesarattu

• Wash and soak moong dal for at least 6 hours.
• Wash and remove leaves from mint twigs. Discard hard stems.
• Grind soaked moong dal into a fine paste along with mint leaves, cumin seeds, green chillies, ginger and salt.
• Make the batter into medium consistency (not too thin or not too thick).
• Heat a non-stick pan.
• When it is hot, pour a ladleful of the batter and spread evenly into a round shape.
• Sprinkle some oil around the pesarattu and cover.
• After some time, remove the cover and flip the pesarattu over.
• Again cover and leave for some time.
• When the pesarattu appears to be cooked, remove it from the pan and transfer to a serving plate.
• Repeat the same process with rest of the batter.
• This pesarattu can be eaten just like that as it already spicy or can be eaten with any chutney.
• Recipe courtesy: Uma Priya
• http://www.trendyrelish.com/