Pesarattu

Rinse the green mung beans and rice until the water runs clear, cover with 700 ml water and leave to soak for 4 hours.

Drain the mung beans and rice in a sieve, transfer to a blender, add the ginger, green chilli, salt and 300 ml water; blend until smooth but not too thin.

Pour the batter into a bowl: it should drip slowly off a ladle — no fermentation is needed.

Heat a flat griddle or tawa well over medium heat, lightly grease with oil and wipe off the excess.

Pour about 100 ml of batter into the centre and quickly spread it with the ladle into a thin circle 17–18 cm across.

Drizzle about 1 tsp oil over the edges and surface, and cook for 2–3 minutes, until the underside is golden and the edges are dry.

Flip the pesarattu, cook for another 1–2 minutes until done, fold in half and repeat with the remaining batter, lightly greasing the tawa with oil each time.

Serve the pesarattu hot, straight off the griddle.