Pesarattu with Ginger and Tamarind Chutney
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Ingredients
- 300 g split green moong dal
- 50 g basmati rice
- 20 g fresh ginger
- 2 green chillies
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tsp jaggery
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 19.7 g
- Carbohydrate
- 59.1 g
- of which sugars
- 7.2 g
- Fat
- 11.4 g
- of which saturates
- 1.1 g
- Fibre
- 7.1 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the split green moong dal and basmati rice together in plenty of cold water for at least 4 hours, or overnight.
- 2
Drain and blitz with half the ginger, the green chillies and cumin seeds, adding just enough fresh water to make a smooth, pourable batter.
- 3
Stir in the chopped onion.
- 4
For the chutney, blitz the remaining ginger with the tamarind paste, jaggery and 2 tbsp water to a smooth sauce.
- 5
Heat a large non-stick frying pan over a medium heat and brush with a little of the vegetable oil.
- 6
Pour in a ladle of batter and spread thinly into a circle; cook for 2-3 minutes until golden and crisp at the edges, then fold in half.
- 7
Repeat with the remaining batter and serve hot with the ginger-tamarind chutney.
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