How to make Pesarattu -

This is an Andhra snack, healthy and tasty too

Sanjeev Kapoor

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

Pesarattu Recipe Card

Print

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.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.