Pesarattu
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This dosae variety is very popular in Andhra Pradesh.
This is very enriching energy packed breakfast as it is full of protein.
It gets its name from the fact that the primary ingredient for the dosae is Green Gram - called as Pesulu in Telugu.
Ingredients
--------------
For soaking
---------------
Green Gram - 2 cups
Channa Dal - 1/2 cup
Raw Rice - 2 to 3 tsp
For Grinding
---------------
Onion
Green Chillies
Ginger
Salt
Soak the ingredients mentioned above for about 4 to 5 hours at the max.
Grind the soaked ingredients, 1 large roughly chopped onion, 1 green chilli, some ginger in a mixer into a smooth and thick paste.
Transfer to a bowl and add salt and rest for about 30 minutes.
On a flat hot tawa, take a laddle full of the batter and start spreading into a thin dosae.
Drizzle some oil. Allow it to turn little brown and flip.
Hot and tasty pesarattu is ready.
Serve with ghee, pickle/chutney and enjoy.
The best side for this dosae would be allam chutney (ginger chutney) or allam pachadi (ginger pickle).
Link for allam chutney is added above.
Note:
1) To keep the dosae crispy, do not over soak the ingredients. 4 hours is a good enough time
2) If dosae feels soft, you may add 1 or 2 tsp of rice flour to the batter and then make the dosae to make it crispier.
3) Once you pur the dosa batter on tawa, you may add finely chopped onions and coriander to make Onion Pesarattu.
4) Keep aside a portion of the thick ground batter and add in some finely chopped ginger, coriander, onion and make small round balls and fry them in hot oil and enjoy it as an evening snack - Pesarattu Bonda.
======================================================================
This dosae variety is very popular in Andhra Pradesh.
This is very enriching energy packed breakfast as it is full of protein.
It gets its name from the fact that the primary ingredient for the dosae is Green Gram - called as Pesulu in Telugu.
Ingredients
--------------
For soaking
---------------
Green Gram - 2 cups
Channa Dal - 1/2 cup
Raw Rice - 2 to 3 tsp
For Grinding
---------------
Onion
Green Chillies
Ginger
Salt
Soak the ingredients mentioned above for about 4 to 5 hours at the max.
Grind the soaked ingredients, 1 large roughly chopped onion, 1 green chilli, some ginger in a mixer into a smooth and thick paste.
Transfer to a bowl and add salt and rest for about 30 minutes.
On a flat hot tawa, take a laddle full of the batter and start spreading into a thin dosae.
Drizzle some oil. Allow it to turn little brown and flip.
Hot and tasty pesarattu is ready.
Serve with ghee, pickle/chutney and enjoy.
The best side for this dosae would be allam chutney (ginger chutney) or allam pachadi (ginger pickle).
Link for allam chutney is added above.
Note:
1) To keep the dosae crispy, do not over soak the ingredients. 4 hours is a good enough time
2) If dosae feels soft, you may add 1 or 2 tsp of rice flour to the batter and then make the dosae to make it crispier.
3) Once you pur the dosa batter on tawa, you may add finely chopped onions and coriander to make Onion Pesarattu.
4) Keep aside a portion of the thick ground batter and add in some finely chopped ginger, coriander, onion and make small round balls and fry them in hot oil and enjoy it as an evening snack - Pesarattu Bonda.
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