Thanks to RCI, I try my hand at something different than regular cooking. This month's state is my Andhra Pradesh hosted by Latha. My entry for RCI Andhra is Pesarattu.Bloggers from Andhra, a genuine request!! Please don’t curse me for the way my Pesarattu’s turned out. I can never(seriously!!!) make a thin dosa. I tried to make it as thin as possible. This was the best I could do. I know I am supposed to make it look like a dosa, but this has turned out to be somewhere between a dosa and an uttapam. But 1 thing I am sure of is that the taste of the pesarattus is simply mind-blowing! And I'll surely keep trying and hope to improve my dosa skills!! Well, I am sure it wont take more time to improve since we just loved this dish and I'll have to prepare it more often now! :)
Pesarattus are breads prepared from whole Moong(green gram) and are normally served with Upma. While making Pesarattus(and obviously enjoying its taste simultaneously :D) they seemed so yummy and tempting that I was sure they wouldn’t remain in the plate until I prepared upma. Hence I served it with takku (raw mango chutney) and nimbu ka aachar (hot lemon pickle).
Pesarattus are breads prepared from whole Moong(green gram) and are normally served with Upma. While making Pesarattus(and obviously enjoying its taste simultaneously :D) they seemed so yummy and tempting that I was sure they wouldn’t remain in the plate until I prepared upma. Hence I served it with takku (raw mango chutney) and nimbu ka aachar (hot lemon pickle).
Pesarattu
What you need:
1 cup Whole Moong (Green Gram)
2-3 tsp Rice flour
4-5 Green Chillies finely chopped
2 tsp Ginger Garlic paste
Salt to taste
Oil
How to proceed:
1) Wash and soak the moong overnight
2) Drain the water and grind the moong, add water to form a paste of medium consistency
3) Add rice flour, chillies, ginger garlic paste, rice flour and salt to taste
4) Keep the mixture aside for 5-10 mins
5) On a hot girdle, put some oil and add a spoonful of batter. Spread the batter in a circular motion to form thin dosas/uttapas
6) When the pesarattu seems to be cooked on one side, add some oil on the corners to make the corners crisp.
7) Turn and shallow fry on the other side as well
8) Serve hot with chatnis or pickles.
1 cup Whole Moong (Green Gram)
2-3 tsp Rice flour
4-5 Green Chillies finely chopped
2 tsp Ginger Garlic paste
Salt to taste
Oil
How to proceed:
1) Wash and soak the moong overnight
2) Drain the water and grind the moong, add water to form a paste of medium consistency
3) Add rice flour, chillies, ginger garlic paste, rice flour and salt to taste
4) Keep the mixture aside for 5-10 mins
5) On a hot girdle, put some oil and add a spoonful of batter. Spread the batter in a circular motion to form thin dosas/uttapas
6) When the pesarattu seems to be cooked on one side, add some oil on the corners to make the corners crisp.
7) Turn and shallow fry on the other side as well
8) Serve hot with chatnis or pickles.
8 comments:
hi aarti. just discovered your cool blog. have added you to our blogroll.
Thanks Bee :)
Aarti,I love the color of that Pesarattu.I have yet to try those Moong dosas,I will now!Thanks for the recipe.Great entry for RCI:))
Aarthi,
Not bad for the first time, I bet they taste great even like uttapams. key to getting thin dosa's in batter consistency and a cast iron tava at right temprature.
Boy I learnt it the hard way too :)
great entry for RCI
Pesarattu is looking so cool...Nice one...I also posted pesarattu this month....nice entry for RCI.....
They look perfectly delicious! I bet the moong dal gives it so much flavor, and that beautiful color too. These are on my must-try list too!
Sukanya,
thanks.. ur pesarattus look totally professsional!! :)
Nupur,
It tastes Jhakkas!! do try it on some weekend!
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