Pesarattu is a beloved Andhra Pradesh dish made with moong dal (green gram). Here's a traditional recipe to make delicious Pesarattu:
Ingredients:
- 1 cup Moong Dal
- 1/2 cup rice
- 1/4 teaspoon methi seeds (fenugreek seeds)
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 tablespoon ginger paste
- 1 tablespoon chopped green chilies
- 1 tablespoon chopped fresh cilantro (coriander leaves)
- Water (as needed)
- Ghee or oil for greasing the pan
Instructions:
1. Soak and grind: Soak the moong dal and rice in water for at least 4 hours. Drain and grind them into a smooth batter using a grinder or blender.
2. Add spices and herbs: Add methi seeds, cumin seeds, salt, turmeric powder, ginger paste, green chilies, and cilantro to the batter. Mix well.
3. Ferment (optional): If you want to ferment the batter, cover it and let it rest in a warm place for 6-8 hours. This step is optional but helps in developing the flavor.
4. Prepare the pan: Heat a non-stick pan or a traditional Andhra Pradesh-style iron pan (called "dosa pan") over medium heat. Grease the pan with ghee or oil.
5. Pour the batter: Pour a ladle of the batter onto the pan and spread it evenly to form a circular shape.
6. Cook and flip: Cook the Pesarattu for 1-2 minutes or until the bottom side is golden brown. Flip it over and cook for another minute.
7. Serve: Serve the Pesarattu hot with a dollop of ghee, chutney, or sambar.
Tips:
- Use a high-quality moong dal that is fresh and has not been stored for too long.
- Adjust the amount of water in the batter to achieve the right consistency.
- If you find the Pesarattu is breaking while flipping, add a little more water to the batter.
- Experiment with different spices and herbs to give the Pesarattu a unique flavor.
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