Why does my Pesarattu sometimes stick to the pan, even on a well-seasoned cast iron 'penam'?

Question

Why does my Pesarattu sometimes stick to a well-seasoned cast iron pan? Troubleshoot potential issues with your batter or the pan's temperature.

Answer 1

Pesarattu sticking to the pan, even a well-seasoned one, is usually due to insufficient oil, low pan temperature, or too much water in the batter. Adjusting these factors should resolve the issue.

Detailed Explanation:

Pesarattu, a delicious moong dal crepe, can be tricky to make perfectly. Here's a breakdown of why it might be sticking to your pan:

1. Insufficient Oil: Even on a seasoned cast iron pan, pesarattu needs a thin layer of oil to prevent sticking. The oil creates a barrier between the batter and the hot surface. Make sure to lightly grease the pan before pouring the batter.
2. Low Pan Temperature: If the pan isn't hot enough, the batter won't cook quickly enough and will stick. The pan should be medium-hot before you pour the batter. Test the temperature by sprinkling a few drops of water on the pan; they should sizzle and evaporate quickly.
3. Excess Water in Batter: A watery batter can cause the pesarattu to stick. The batter should be of a pouring consistency, but not too thin. If it's too watery, it will take longer to cook and is more likely to adhere to the pan. Try adding a little rice flour or sooji (semolina) to thicken it slightly.
4. Uneven Batter Spread: If the batter is spread unevenly, thicker areas might stick more than thinner areas. Aim for a consistent, thin layer across the entire pan.
5. Improper Seasoning (Less Likely on Well-Seasoned Pan): While you mentioned your pan is well-seasoned, it's worth a quick check. A poorly seasoned pan will always be prone to sticking. Ensure your cast iron has a smooth, non-sticky surface.

Pro Tip:

Use a non-stick spatula to gently loosen the edges of the pesarattu before attempting to flip it. This will help prevent tearing and ensure a clean flip.