Nalla karam Pesarattu
Ingredients
- Nalla karam (black gun powder) 2 tbsp s
- Moong dal with skin 1/2 cup
- Moong dal without skin 1/2 cup
- Ginger 1 inch piece
- Green chilies 8 to 10
- Chopped onions 1 cup
- Cumin seeds 2 tsp s
- Oil 1/2 cup
- Salt to taste
Rinse and soak both dals with water for 1 to 2 hours. Remove water from dals (do not remove skin) and add to mixer grinder jar. Now add 1/2 inch ginger piece, 5 to 6 green chilies and 1 tsp cumin seeds to soaked dal in mixer jar. Make medium smooth batter (medium thick batter) adding required amount of water. Add salt to taste to batter. Now mix chopped onion, 1 tbsp chopped ginger, 1 tbsp chopped green chilies and 1 tsp jeera (cumin) in a mixing bowl. Now heat non stick tava in a lower flame, spread 1 /2 cup of batter on it. Now higher the flame and spread 2 to 3 tbsp s of onion mix over pesarattu. Spread 1 tbsp s oil around the pesarattu. Now lower the flame and spread 1 tsp nalla karam (black gunpowder) (which is easily available in market) over pesarattu. Cook till golden yellow and serve with coconut chutney and besan chutney.
Note- We can spread 1 tsp greated panner or grated cheese over each pesarattu.
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