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

Preparation Time 40 minutes

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.