Friday, September 27, 2013

PESARATTU

PESARATTU

The name for this delicacy from Andhra Pradesh comes from its basic ingredient, green gram (whole moong) being called "Pesalu" in Telugu. It is served for breakfast or as a snack, typically with allam pachadi, a ginger chutney.




I soaked the whole moong (sabut moong) for about 6 hours. The use of the whole moong is reflected in the green tinge you will find in the pesarattu. As per the recipe below, I got 9 pesarattus. In case you want the pesarattu to be more crisp, you can increase the proportion of rice.

Ingredients:
  • Whole Moong (Sabut Moong) /Green Gram, 1 and 1/4 cup 
  • Raw Rice, 1/2 cup
  • Chopped Coriander Leaves, 2 tbsp
  • Garlic, 2-3 cloves (optional)
  • Ginger, 1/2 inch piece, grated
  • Onions, medium-sized, finely chopped, 2-3
  • Green Chillies, finely chopped, 4-5
  • Salt, to taste
  • Oil, for shallow frying
Method:

Wash the whole moong and raw rice and soak them in water for about 6 hours.
Drain the water
Grind the mixture of whole moong and raw rice along with salt, coriander leaves, garlic, and ginger to a coarse paste, gradually adding water, to make the batter
Heat a non-stick tawa and pour a ladle of batter as you would for making a dosa
Spread it out quickly in a circular motion with the back of the ladle.
Drizzle 1 tsp oil around the edges.
Now, sprinkle finely chopped onions and green chillies on the dosa, as per your requirement, for the topping.



Cook the dosa till the base becomes golden
Fold it in half and cook the other side till it is also done
Serve hot with allam pachadi (ginger) chutney.