Pesarettu/ Whole Mung Beans Pancake

Making Batter :

Whole mung beans/ Pesalu - 2 cups
Rice - small handful
Salt to taste

Soak Whole mung beans and rice in a large bowl with plenty of water (on soaking the dal doubles in size)
overnight.

In the morning grind these two into fine paste using water.

add salt to taste.


Onion twist:-

Onions- 1 no. (chopped finely)
Green chillies - 4 no. (chopped finely)
Ginger - 1 inch (sliced and chopped finely)
Cumin seeds - as needed (to sprinkle on top)

Keep all these ready in a plate separately.

Egg Twist:-

Egg - 1 no (beat lightly)
Salt - to sprinkle on top
Cayenne pepper - to sprinkle on top

Keep these seperate until needed.

Procedure:

1) For onion twist -Heat non-stick tawa pour 1 and 1/2 spatula of batter in the centre and spread it in to thin pancake. now sprinkle some of onion twist all over the pancake. cook until brown underneath. pour 1 and 1/2 tspn oil around the edges. cook 1min more and turn it over and cook again for few mins.

Serve onion twist pesarettu with Upma and Ginger pickle on side.

2) For egg twist - Repeat the procedure above till spreading of the pancake. pour 1/2 of beaten egg all over the pancake. sprinkle little salt and cayenne pepper all over it and cook the same as above.

Serve this with Mixed Dal Chutney.






© 2006 by Rajani Rayudu