Pesalu/ whole Green gram – 2 cups
Rice — hand full
Ginger — small pice
Green chillies — 2-3
Jeera -1 tbsp
Salt – to taste
Soak Pesalu along with handful of rice in water for 6-8 hrs.
Grind it after draining water along with chopped ginger, chopped green chillies, jeera.
Add required salt to the grinded paste and make it a semi-think batter.
Please note that batter should not be made thin for pesarattu.
Take a non-stick pan , pour the batter into dosa . Add required oil and fry it on both sides until it becomes golden color.
Hot pesarattu will be ready and serve with ginger chutney(allam pachadi) which is an excellent combo.