Andhra Pesarattu with Ginger Chutney

Ingredients

• 0.75 cupwhole green moong dal
• 2 tbspraw rice
• 2 piecegreen chilli
• 1 inchginger
• 0.5 tspcumin seeds
• 0.5 pieceonion
• 2 tbspfresh coriander leaves
• 0.5 tspsalt
• 2 tspoil
• 2 inchfresh ginger
• 3 piecegreen chilli
• 3 tbspfresh coriander leaves
• 1 tsplemon juice
• 0.5 tsptamarind paste
• 0.25 tspcumin seeds
• 0.25 tspsalt

Method

1. 1

   The night before (or at least 6–8 hours ahead): Rinse the moong dal and raw rice together, then soak in enough water to cover by 2 inches. This soaking is essential — do not skip it.

2. 2

   Drain the soaked dal and rice and add to a blender along with 1 green chilli, the 1-inch piece of ginger (roughly chopped), cumin seeds, and salt. Blend with just enough water (roughly 1/3 to 1/2 cup) to get a thick, coarse batter — it should be slightly grainy, not silky smooth.

3. 3

   Finely chop the onion and the remaining green chilli. Roughly chop the fresh coriander. Stir the onion, green chilli, and coriander into the batter.

4. 4

   Make the ginger chutney: Roughly chop the 2-inch piece of ginger and the 3 green chillies. Add to a small blender with the coriander leaves, tamarind paste, cumin seeds, lemon juice, salt, and 2–3 tablespoons of water. Blend to a coarse paste. Taste and adjust salt or lemon. Set aside.

5. 5

   Heat a flat non-stick or cast iron tawa over medium-high heat until very hot. Drizzle a few drops of oil and spread with a paper towel.

6. 6

   Pour a ladleful of batter onto the centre of the tawa and immediately spread in a circular motion outward to form a thin crepe about 8–9 inches wide. Drizzle 0.5 tsp oil around the edges.

7. 7

   Cook on medium-high heat for 2–3 minutes until the edges lift and the underside is golden and crisp. Flip carefully and cook the other side for 1 minute. Fold and slide onto a plate.

8. 8

   Repeat for any additional servings. Serve the hot pesarattu immediately alongside the ginger-green chilli chutney.