Moong Dal Polo

Instructions

1. 1

   Soak Dal and Rice

   • Rinse the whole green moong dal and raw rice under running water until the water runs clear.
   • Place them in a large bowl and cover with at least 3-4 cups of water.
   • Let them soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Prepare the Batter

   • Drain all the water from the soaked dal and rice.
   • Transfer the drained mixture to a high-speed blender.
   • Add the chopped ginger, green chilies, cumin seeds, and salt.
   • Pour in 1/2 cup of water and blend until you get a smooth, pourable batter. Scrape down the sides as needed.
   • If the batter is too thick, add more water, one tablespoon at a time, until it reaches a crepe-like consistency. It should not be too watery.
3. 3

   Finalize the Batter

   • Pour the batter into a mixing bowl.
   • Stir in the asafoetida (hing). Mix well.
   • The batter is now ready to use. Unlike dosa batter, Pesarattu batter does not require fermentation.
4. 4

   Cook the Polos (Pesarattu)

   • Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-high heat. Once hot, reduce the heat to medium.
   • Lightly grease the tawa with a few drops of oil.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa.
   • Using the back of the ladle, quickly spread the batter in a circular motion, moving from the center outwards to form a thin crepe.
   • Immediately sprinkle a generous amount of finely chopped onions and coriander leaves over the top.
   • Drizzle about 1/2 to 1 teaspoon of oil around the edges and a little on top of the polo.
   • Cook for 2-3 minutes, or until the base turns golden brown and crisp, and the edges begin to lift from the pan.
   • Flip the polo and cook for another 30-60 seconds.
   • Fold it in half and transfer to a serving plate.
5. 5

   Serve

   • Repeat the process with the remaining batter, greasing the tawa lightly between each polo.
   • Serve the hot Moong Dal Polos immediately with traditional accompaniments like ginger chutney (Allam Pachadi) or coconut chutney.