Masala Pesarattu

Ingredients

• Split green gram(without skin) – ½ kg
• Cumin seeds – 1tsp
• Salt to taste
• Green chilies – 5
• Finely chopped onion - 1
• Coriander leaves – 2 tbsp
• Vegetable oil
• Few curry leaves
• Chopped ginger -2 inch

Method

• Soak the pulses in water for about 4 to 5 hours.
• Drain the water from the pulses and add ginger pieces, coriander, curry leaves, cumin seeds and salt.
• Make a paste of these ingredients, but let it be coarse but not fine.
• Heat the tava / pan and spread little the paste on it just as you do it for a dosa.
• Sprinkle a few drops of oil over it and also sprinkle the chopped onions over it.
• After it turns golden brown remove it from the tava.
• Serve hot with a pickle.