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Pesarattu recipe
By : Sify Bawarchi
Category : Rice, South indian, Breakfast
Servings : 3
Time Taken : 30-45 mins
Rating :
Method
A unique style of crepe, the pesarattu is another interesting dish from the Telangana food spread. Unlike dosa the batter for pesarattu does not contain urad dal but has green dal (moong dal). In the northern states of India the Pesarattu is very similar to Cheela made of moong dal or besan, making it food that connects different cultures. Accompanied with tamarind chutney or ginger chutney the pesarattu is a tasty treat that needs to be eaten hot. Its light nature is what makes it ideal for breakfast, snacks or dinner.

The use of green gram makes this dosa a highly nutritious food. The pesarattu unlike dosa does not need too much tending. The dal when ground will give a fine batter which in case of dosa one has to be very careful about else the dosa might not turn out as desired which makes the pesarattu an absolutely easy crepe to make. Besides, the level of ease it also tastes good.

Pre-preparations:
Soak the moong dal and rice in water for 6-7 hours. Grind the two along with the ginger, garlic, onion and salt to a fine paste. Make sure you remove the water it was soaking in and add extremely low amount of water back to be able to grind the rice.

Temper the ingredients and add it to the batter if you'd like, this step is not mandatory though.

Method:
1) Heat a tawa and pour a ladle of the batter on the hot tawa or pan.
2)With the back side of the ladle spread around in a circular fashion just like how you`d spread a dosa.
3)While it is cooking on one side on the top sprinkle some onion and press so it stick to the upper wet side of the dosa. Drizzle oil on the sides of the dosa to make it easy to flip and release it from the pan.
4)When the side begin to leave the tawa and the edges begin to crisp you can flip the pesarattu and cook the other side too.
5) Serve hot with accompaniments of your choice. Drizzle ghee on the pesarattu and try it with ghongura pachadi or pickle too or simply spread it over the crepe in a small quantity. A sure twist of taste to the pesarattu!

Note:
1) You could use rice powder instead of raw rice. While using rice powder add 1/2 cup water and mix it to a fine paste without lumps. While grinding the moong dal completely reduce the water and grind it separately. Mix the two together and if it is too thick add water by spoons or in smaller quantity to make it spreadable.
2) While grinding the dal with other ingredients you could also add some coriander and chopped chilly to enhance the taste.

Time taken: Prep time- 6-7hrs, Cook time- 15 minutes

Ingredients:
Moong Dal- 1 cup
Raw rice- 2 tsp
Onion- 1 (finely chopped)
Ginger- 1 (small piece)
Green Chilies- 4-5

For tempering (optional):
Mustard seeds- 1/2 tsp
Cumin Seeds- 1 tsp

Seasoning:
Salt- according to taste

For toppings:
Onion- 1 (finely chopped)

Garnish:
Chopped chilly & coriander

Accompaniments:
Ginger chutney
Coconut chutney

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