MOONG DAL AND BARLEY PESARATTU

My MIL brought a bag of barley from India this time. So I started using it in many different forms. Usually I substitute it for rice or else use in soups. This time I want to try it for PESARATTU. Here too substitute barley instead of rice, which I thought to reduce carbo contents and make it a bit healthy.

INGREDIENTS:

Moong Dal - 2 cups
Barley - 1 cup
Green Chilles - 2
Peppercorns - 1 tsp (optional)
Ginger - 1/2 inch
Cilantro & Mint Leaves - 3 tbsp
Salt

METHOD:

1. Soak dal and barley separately for 5 hrs (best over night)

2. Grind the soaked dal and barley along with green chillies, ginger and salt as a bit coarse batter as like of adai batter

3. Add chopped cilantro and mint leaves and crushed peppercorns to this batter

4. Heat a dosa pan and start making pesarattu.

5. Serve hot with coconut chutney

Note:

- Can also use sprouted moong dal