Pesarattu

Ingredients

• 1 cup whole green gram (sabut moong), soaked overnight
• 2 tbsps rice, soaked overnight
• 1 green chilli
• 1 inch ginger, finely chopped
• 7-8 curry leaves
• 2 tbsps chopped fresh coriander leaves 
• Salt to taste
• Oil for shallow frying
• 100 grams cottage cheese (paneer), cut into 1½ inch cubes
• 2-3 medium tomato, sliced
• Gunpowder (molaga podi) to sprinkle
• Tomato ketchup to serve
• Coconut chutney to serve

Method 

1. Blend green gram, rice, green chilli, ginger, curry leaves and coriander leaves with sufficient water to a fine paste.  Transfer into a bowl and set aside for 1 hour.
2. Add salt and mix well.
3. Heat a non-stick pan, drizzle and little oil rub with muslin cloth. Pour a ladle of batter, and spread it evenly.
4. Drizzle some more oil all around.  Flip when the underside is golden and cook the  other side till golden brown,  
5. Place paneer cubes and tomato slices alternately and sprinkle gunpowder over them. Fold and remove the pesarattu from the pan onto a serving plate.
6. Serve hot with tomato ketchup and coconut chutney.