Preparation Method

• Soak green gram for 4 hours.
• Grind it along with ginger and salt.
• Dice the onion and green chillies finely.
• Heat a pan with a teaspoon of Idhayam sesame oil.
• Temper cumin seed.
• Sauté onion, green chillies and keep aside.
• Heat a dosa pan.
• Take a ladle of the batter and spread it to a thin dosa.
• Sprinkle onion over the dosa.
• Drizzle Idhayam sesame oil to the sides of the pesarattu.
• When the pesarattu turns light golden brown, fold it.
• Remove from fire and serve hot.