Wednesday, March 26, 2014

Pesarattu


A  breakfast recipe represents  Andhra's delightful cuisine. I learnt this recipe from my friends who hail from Andhra Pradesh. Other varieties include "Moong Dal ka Cheela" , "Besan Ka Cheela"  from North Indian Cuisine.

Pesarattu is prepared from ground batter of  green gram, green chilies and ginger.
Green Gram is highly nutritious as it is a good source of protein, thiamin, Niacin, and dietary fibers. Due to its rich protein content, it is served for breakfast. 

Ingredients

1 cup Green Gram
6 Green Chilies, divided
1 inch piece of Ginger
1 red onion, finely chopped
handful of Cilantro
Salt
Oil

Method

  • Soak green gram for 6-8 hours

  • Grind green gram, chilies, ginger, coriander into a smooth thick batter. Add water for grinding as needed. Then add salt as per taste

  • Separately mix onions, chilies and salt in a bowl

  • On a preheated flat pan, pour a ladle of batter in center and spread it into thin circle from inside to outside. Sprinkle onions on top (it should stick to the crepe). Drizzle few drops of oil in edges. Wait for 30 sec until the edges starts turning brown

  • Flip over other side and cook for another 30 seconds

  • Serve hot with coconut chutney



No comments:

Post a Comment