Pesarattu / Moong Dal Omlette
I am going to share the most famous breakfast in Andhra Pradesh, Pesarattu. Its made with green gram lentil/moong dal and is quite simple. I...
Moong dal/Green Gram Lentil - 2 cups
Green Chillies - 5
Ginger - 1 inch piece
Salt - 1 tablespoon
Cumin seeds - 1 tablespoon
Oil - To fry
Topping for pesarattu:
Onions - 1 (Finely Chopped)
Green Chillies - 1(Finely chopped)
Take a bowl and soak the moong dal in water for about 5 hours.
Remove the water and take the dal in a blender and add green chillies, ginger and salt.
Blend to form a paste of medium thickness.
Add cumin seeds to the batter an mix.
Take the batter into a bowl and add water. Mix to get the thickness as shown in the picture below.
The batter should be such that we can pour and spread it easily without breaks.
Take a pan to heat and pour one tablespoon of oil on the pan. Cut onion into two halves and rub the pan with one half of the onion so that the oil is even on it and also the batter doesnot stick to the pan.
Now, pour one spoonful of batter into center of the pan using a circular large spoon and spread it evenly.
Add chopped onions and green chillies as per your choice. I didnot add green chillies because we prefer it without chillies.
Add one tablespoon of oil on the edges of the pesarattu and allow it on low flame for about 2 mins and then keep on medium flame till the side turns golden brown in colour.
Then turn on the other side and wait for 2 mins.
Fold the pesarattu as shown below and serve it hot.
Serve it with ginger chutney/any chutney of your choice.