- Mung daal (pesarlu)
- Green Chilli’s
- Cumin Seeds
Wash daal and soak it over night.
Add daal to mixer and add 4 chilli’s to 1 cup of daal, 1/2 ginger paste, 1/4 cumin, 1/4 tsp of salt and blend it to running consistency.
Now heat a non stick pan spread oil on it and pour 1 spoon of batter round the pan as you can see in the picture and add chopped onion over it. Spread few drops of oil on it.
If you want you can sprinkle some chaat masala and mirchi powder as you can see on the picture.
Pesarattu is ready. This will go very well with Coconut chutney, peanut chutney, and ginger pickle.
Enjoy your breakfast…………