Pesarattu (పెసరట్టు) — Indian Green Moong Dal Crepe with Ginger

• 250 gwhole green moong dal (mung beans)
• 360 mlwater (for grinding, plus more as needed to adjust consistency)
• 12 gfresh ginger (peeled and roughly chopped)
• 10 ggreen chili (about 2 small chilies, chopped)
• 2 tspcumin seeds
• 1.25 tspsalt
• 0.25 tspasafoetida (hing) (optional but traditional)
• 120 gred onion (finely chopped)
• 10 gfresh cilantro (finely chopped)
• 2 tbspoil (for greasing the pan and drizzling)

Instructions

1. 1

   Rinse the whole green moong dal in cold water 2–3 times until the water runs mostly clear. Cover with plenty of fresh water and soak for 8 hours at room temperature, then drain thoroughly so the batter doesn’t turn watery.

2. 2

   Add the drained moong dal to a blender along with 360 ml water, ginger, green chili, cumin seeds, salt, and asafoetida (if using). Blend until very smooth and pourable, scraping down the jar as needed; if it is too thick to spread, blend in an additional 30–60 ml water.

3. 3

   Let the batter rest for 10 minutes so the ground dal hydrates evenly and the texture becomes silkier. Meanwhile, finely chop the onion and cilantro and keep them ready as toppings for quick assembly at the stove.

4. 4

   Heat a flat tawa or nonstick skillet over medium-high heat for 3 minutes until a drop of water sizzles on contact. Lightly grease the surface with about 1/4 tsp oil and wipe with a folded paper towel to leave a thin, even film.

5. 5

   Pour about 120 ml batter onto the center of the hot pan and immediately spread it outward in a spiral using the back of the ladle to form a thin crepe. Sprinkle 1–2 tbsp chopped onion and a pinch of cilantro over the top, then drizzle about 1/2 tsp oil around the edges for crisping.

6. 6

   Cook for 2–3 minutes until the edges look set and lightly golden and the surface loses its wet sheen. Flip carefully and cook the second side for 45–60 seconds, then transfer to a plate and repeat with the remaining batter, greasing the pan lightly between crepes.