Made from green gram (moong dal), seasoned with ginger and green chilies, served as a healthier alternative to other vadas.
Prep: 30 minutes
Cook: 45 minutes
Serves: 20 people
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How to Prepare
Prepare the batter by grinding the soaked green gram (moong dal), rice, green chilies, ginger, and cumin seeds into a coarse paste. Add salt and mix well.
Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it into a thin circle to make pesarattu.
Cook for 2-3 minutes until the edges turn golden, then flip and cook the other side for 1-2 minutes. Remove and set aside.
For vada, take a portion of the same batter, shape it into small balls, flatten slightly, and make a hole in the center.
Heat oil in a frying pan over medium heat and deep fry the vadas until golden brown and crispy. Drain excess oil on a paper towel.
Serve hot pesarattu and vada with chutney or sambar.