How to make Pesarattu -
This is an Andhra snack, healthy and tasty too
This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.
Main Ingredients : Whole green gram (sabut moong), Rice (चावल)
Cuisine : Andhra
Course : Snacks and Starters
For more recipes related to Pesarattu checkout Moong Toast, Moong ke Pakode, MLA Dosa-SK Khazana, Moong Idli - SK Khazana . You can also find more Snacks and Starters recipes like Madras Potato Chips Prawn On Sugarcane Stick Aloo Til Tikki Chocolate Fruit Pizza
Pesarattu Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pesarattu Recipe
Whole green gram (sabut moong) , soaked overnight and drained 1 cup
Rice , soaked overnight and drained 2 tablespoons
Green chilli 1
Ginger , finely chopped 1 inch
Curry leaves 7-8
Fresh coriander leaves , chopped 2 tablespoons
Salt to taste
Oil to shallow fry
Cottage cheese (paneer) , cut into 1/2 inch cubes 100 grams
Tomatoes , sliced 2 medium
Gun powder (molaga podi) to sprinkle
Tomato ketchup to serve
Coconut chutney to serve
Method
Step 1
Put green gram in a grinder jar, add rice, green chilli, ginger, curry leaves, coriander leaves and sufficient water and grind to a fine paste. Transfer into a bowl and set aside for 1 hour.
Step 2
Add salt and mix well.
Step 3
Heat a non-stick pan, drizzle a little oil and spread with muslin cloth. Pour a ladle of batter and spread it evenly. Drizzle some more oil all around. Flip when the underside is golden and cook the other side till golden brown.
Step 4
Place cottage cheese cubes and tomato slices alternately and sprinkle gunpowder over them. Fold and remove the pesarattu from the pan onto a serving plate. Make more pesarattu in the same way.
Step 5
Serve hot with tomato ketchup and coconut chutney.
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