Method:

• Soak the dals and millets or rice for 3-4 hours, if using millets , wash and soak seperately for 6-8 hours .

• Grind to a smooth batter with green chilies, ginger, few curry leaves .

• Add salt, asafoetida powder, cumin seeds , chopped onions wither in the batter or seperately as a garnish to be sprinkled on the pesarattu after it is cooked on one side .

• Heat a tava , spread the batter to medium thickness, use oil or ghee to cook pesarattu, flip and cook if needed . remove and serve hot .

• This batter must not be fermented, and should be prepared immediately . watch the youtube video from my channel for more clarity .

• Serve with spicy side dishes, ginger pickle, thokku or coconut chutney .