Pesarattu - Green Gram Pancakes

Ingredients

• 1 cup green gram
• 1 cup water
• 1 inch piece ginger
• 2 whole green chilies
• 1 medium onion
• 1 teaspoon cumin seeds
• 2 tablespoons oil
• 1 teaspoon salt
• 2 tablespoons coriander leaves
• 1 tablespoon lemon juice

Instructions

1. 1

   Rinse the green gram thoroughly under cold water. Soak it in water for 6-8 hours or overnight.

2. 2

   After soaking, drain the green gram and transfer it to a blender. Add 1 cup of fresh water, ginger, and green chilies. Blend until you achieve a smooth batter.

3. 3

   Transfer the batter to a mixing bowl. Finely chop the onion and add it to the batter along with cumin seeds, salt, and chopped coriander leaves. Mix well.

4. 4

   Heat a non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of oil and let it heat up.

5. 5

   Pour a ladleful of the batter onto the skillet and spread it into a circular shape, about 1/4 inch thick. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.

6. 6

   Drizzle another 1/2 tablespoon of oil around the edges of the pancake and flip it. Cook for another 2-3 minutes until both sides are golden brown.

7. 7

   Repeat the process for the remaining batter, adding oil as needed.

8. 8

   For the ginger chutney, grate the remaining ginger and mix it with lemon juice and a pinch of salt. Serve the pesarattu hot with the chutney.