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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add dal, chili, ginger, garlic, cilantro, salt, ground flaxseed and half the water into a blender. | 2. Blend until the consistency of a thick paste/ thick pancake batter, adding remaining water a little at time until you get the right consistency. | 3. Pour batter into a large mixing bowl. | 4. Stir the cumin seeds into the batter. | 5. Spray nonstick griddle or cast iron flat pan with oil spray or add 2 tsp of oil and spread with a piece of onion. | 6. Heat pan until it is hot (if you sprinkle water on the pan it should sizzle). | 7. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round (try a small one first). | 8. Wait few seconds and sprinkle 1/2 tsp of oil around the edges of the pesarattu. | 9. Wait for few minutes untill the bottom gets golden, then reverse it, cook the otherside now, for few seconds. | 10. Optional: reverse it back, sprinkle finely chopped onions on the top and fold it half. | 11. Remove from the pan and serve with coconut chutney, other chutney or ketchup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mung dal	1	cup	drained split	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
green chili	1			60.0	14.19	3.0	0.3
ginger	1	inch		-	-	-	-
garlic clove	1			-	-	-	-
cilantro	5 -6			0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
flax seed	2	teaspoons	ground	-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.