Pesarattu

Method

1. 1

   Soak mung beans and rice 6 hours; drain and blend with chilli, ginger, salt and water into a pourable batter.

2. 2

   Heat a non-stick griddle, spread batter thinly and scatter chopped onion over it.

3. 3

   Drizzle oil around edges and cook 2–3 minutes; flip briefly and serve hot.

House recipe