Pesarakattu Recipe

Cooking Directions

• STEP 1.Soak green moong dal and rice separately for 4-5 hours.
• STEP 2.Grind the soaked dal and rice along with ginger, green chilies, and salt to make a smooth batter.
• STEP 3.Heat a griddle and pour a ladleful of batter. Spread it in a circular motion to form a pancake.
• STEP 4.Drizzle oil around the edges and cook until golden brown on both sides.
• STEP 5.Serve hot with coconut chutney or tomato chutney.

Cooking Tips

• Make sure the batter is of pouring consistency, neither too thick nor too thin.
• You can add finely chopped onions, coriander leaves, or grated carrots to the batter for added flavor.
• Cook the pesarakattu on medium heat to ensure even cooking and crispiness.

Storage and Serving

• Pesarakattu is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in a toaster or on a griddle before serving.