Pesarrattu

I really love pesarrattu because despite being it is choke full of proteins, it also tastes as good as it is for you. And when you get to eat it with white butter, and jaggery, you can fool yourself into believing you are in heaven.

1 cup green moong dal
1 red chilli
1 tbsp rice flour
1/2 inch piece ginger
Salt to taste
A pinch of hing
Oil for frying

Method:
Soak the moong dal overnight (or at least for 4 hours). Grind with the red chilli and ginger, adding water as required till you get a batter that is consistent, but not totally smooth.
Add salt, hing, rice powder and mix well.
Heat the tawa, bring down the temperature by sprinkling water, and spread the pesarrattu as you would a dosa.
Put oil along the edges, and let it cook in a low flame. When the edges start lifting up, flip over, and let the other side cook.
Serve with white butter and jaggery.