Pesarattu (Lentil Pancakes)



  1. In a bowl, soak the mung beans in 2 cups water overnight.
  2. Drain and rinse the mung beans, then transfer them to a blender and add the ginger, salt, green chile, and 1 cup water.
  3. Blend into a batter.
  4. Transfer the batter to a bowl.
  5. In a nonstick skillet over medium-high heat, warm 2 teaspoons of the oil.
  6. Once the oil begins to shimmer, pour 1/3 cup of the batter into the skillet, spreading it out to make a thin, 7- to 8-inch pancake.
  7. Sprinkle a few curry leaf pieces and 2 teaspoons of the onion over the top of the pancake.
  8. Reduce the heat to medium and cook the pancake, 3 to 4 minutes.
  9. Flip the pancake and cook for 3 to 4 minutes.
  10. Flip the pancake one more time and cook for another minute.
  11. Sprinkle the finished pancake with salt, then transfer to a plate.
  12. Repeat with the remaining batter, curry leaves, and onion, adding 2 teaspoons oil to the pan each batch.