Pesarattu (moth bean crepes)

Ingredients

• 2 cups Moth beans
• 1 inch ginger
• 1 clove of garlic
• 3 green chillies
• salt to taste
• 1 teaspoon cumin seeds

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Preparation

• Soak moth beans overnight. Next day, tie the soaked beans in a piece of cloth and leave it for a few hours to sprout.
• Grind the sprouted moth beans with ginger, garlic, cumin seeds and chillies. Add water as required to make a smooth batter like a dosa batter.
• Once the batter is ready, add salt to taste. Take a flat bottom pan, add some PAM spray.
• Spread a laddle full of batter into a dosa shape, spreading in circles inside out once the pan is hot and cover with a lid.
• Flip to cook the other side after 2-3 minutes. Once both the sides are cooked, it is ready to be serve.
• Serve hot with peanut or spicy coconut chutney.