Gluten Free Pesarattu
Prep Time: 20 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Cumin Powder||1 tbsp.|
|Green chili peppers||5|
|Uncooked white rice||1 cup|
|Whole green lentils||2 cups|
|Ginger root (peeled)||1 (1/2 inch)|
|Onion (chopped)||6 tbsp. (Optional)|
|Cooking spray||As needed|
- Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
- Blend the lentils, rice, green chili peppers, and ginger together into a smooth paste using a blender or food processor. Stir the ALCO Cumin Powder and salt into the paste.
- Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.
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