How to make Rayalseema Pesarettu -

Chilkewali moong dal and rice ground with various masalas and made into dosas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split green gram with skin (chilkewali moong dal) (छिलके वाली मूंगदाल), Rice (चावल)

Cuisine : Andhra

Course : Snacks and Starters

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Rayalseema Pesarettu

Rayalseema Pesarettu Recipe Card

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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 : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rayalseema Pesarettu Recipe

  • Split green gram with skin (chilkewali moong dal) soaked 1 cup

  • Rice parboiled, soaked 1 cup

  • Dried red chillies 2-3

  • Green chillies roughly chopped 2-3

  • Onions roughly chopped 2 medium

  • Ginger roughly chopped 1 inch pie

  • Salt to taste

  • Curry leaves 8-10

  • Fresh coriander leaves chopped 2 tablespoons

  • White sesame seeds roasted 1 1/2 tablespoons

  • Peanuts 2-3 tablespoons

  • Black peppercorns 8-10

  • Cumin seeds 1 1/2 tablespoons

  • Oil to fry

Method

Step 1

Drain and coarsely grind moong daal and parboiled rice with dried red chillies, green chillies, onions, ginger and salt.

Step 2

Transfer the mixture into a bowl. Add curry leaves, coriander leaves and white sesame seeds and mix.

Step 3

Coarsely grind peanuts, black peppercorns and cumin seeds and add to the bowl and mix well.

Step 4

Add a little water to get the required consistency and mix.

Step 5

Heat a non stick tawa and drizzle a little oil on it.

Step 6

Put a ladle full of batter on it and spread into a thin pancake.

Step 7

Drizzle a little all around and cook, turning sides, till both sides become golden brown and crisp. Serve hot.

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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.