Makes: 3 servings
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
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1 cup foxtail millet
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½ cup chopped carrot
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¼ cup green peas
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½ cup chopped onion
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½ cup beans
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½ teaspoon ginger garlic paste
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½ teaspoon garam masala
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2 teaspoons oil
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Salt to taste
Method:
1) Soak the pearl millet and whole green gram together in water for 5-6 hours. This will soften them and make them easier to grind.
2) After soaking, drain the water and grind the soaked millet and green gram to a smooth batter consistency. Let this batter ferment for 3-4 hours. Fermentation enhances the flavor and makes the batter lighter.
3) Take some red chilies, green 1) chilies, and ginger, and grind them together with the required amount of salt. Mix this paste into the fermented batter along with chopped onions and coriander leaves.
4) Heat a tawa over medium flame. Pour a portion of the batter onto the hot tawa, spreading it evenly to form a thin layer. Cook until the bottom side turns golden brown, then flip it to cook the other side as well. Once both sides are well-cooked, remove the pesarattu from the tawa.
5) Serve the hot pesarattu with your choice of chutney or sambar.
Nutritive values per serving
Calories: 184.6 kcal
Carbohydrates: 34.2 g
Protein: 8.9 g
Fat: 3.8 g
Fiber: 7.1 g
