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Monday, June 27, 2011

Pesarattu


My BM theme this week is Regional Specials - Andhra Pradesh. Check what the other marathoners in BM#6 have come up with, for today.

Today I am posting a recipe that is more popular among Indian bloggers than in the Andhra households itself. Jam just kidding but I have noticed that "pesarattu" and "gongura" are two popular items when bloggers not native to the region are posting about Andhra vegetarian recipes. I therefore initially thought to stay away from "oh, so predictable pesarattus" during this Andhra themed marathon. This weekend I however had second thoughts since this is one of those commonly prepared items in my household that has not yet got the opportunity to shine on my blog (even after four years). What a shame. L

And so here I am with one of those Andhra classic dishes, pesarattlu. Pesara (refers to the pesarapappu / pesalu) means green gram / moong dal and attu means dosa in Telugu. A pesarattu would therefore be a moong dal (whole green gram) dosa and the plural is pesaratlu. It is a power packed, traditional dish to start your day on a healthy note. And one better thing about these delicious dosas is that the batter need not be fermented after grinding. Just soak the dal and rice, grind and you are ready to enjoy protein rich, nutritious atlu for any meal.

Ingredients: (for about 15 dosas)
1 cup moong dal (green gram)
A handful of rice
4 -5 green chillies or to taste (I used Serrano peppers)
One inch piece of ginger
1 Tbsp cumin seeds
Salt to taste
Oil to make dosas
2 onions, finely minced (Entirely optional.)


Preparation of batter:
Soak moongdal and rice overnight or for a minimum of 3 - 4 hours. Discard the water used to soak dal and wash the dal again in one or two exchanges of water. Add the other ingredients (excepting the oil and onion) to the drained dal and grind into a coarse, thick batter adding only as much water needed. The batter should be not runny.


Method:
Heat a griddle / shallow pan. Sprinkle some water on the griddle. If the water sizzles and evaporates, then the griddle is ready to prepare dosas. Pour a ladleful of batter (about 1/2 cup) at the center of the griddle and spread it into a circle. Sprinkle some minced onion over it. Pour 1/2 tsp of oil around the circumference of the spread batter (and also onion if preferred). Flip the dosa after the bottom side is done and spread a few drops of oil again along the edges. Fry the other side too and remove the dosas. Repeat the process with the remaining batter.


Traditionally the dosas are served with allam pachadi / ginger chutney while we went ahead with mango ginger chutney.

This moong dal dish goes to Cook it Healthy - Proteinicious event.
Comments

25 comments:

Radhika said...

Clicks are awesome. makes me so hungry Suma.

Prathibha said...

Suma,u hv really surprised me wid pesarattu..I m really wondering how come u did not have this in ur blog so far...anyways better late than never...nice pesarattu..loved the color of the chutney behind...

Hari Chandana said...

Aahaa.. I can smell the ginger from the desktop Suma.. Chala bagunnayi mee atlu.. looks super delicious !!
Indian Cuisine

Sharmilee! :) said...

This is my fav dosa...looks perfectly done and yummy too

Jayashree said...

You are right about this being one of the most known foods from Andhra. This and guthi vankaya are the two Andhra dishes I make often.

Vardhini said...

I make it in a similar way too. Looks perfect and love the platter.

Vardhini
Event: Dish it Out - Spinach and Garlic
Event: Healthy Lunchbox Ideas - Broccoli

Aarthi said...

this looks yummy

PJ said...

My favorite. Photos looks so tempting. Beautiful clicks..

jayasree said...

Its been a long time since I made this...Will try this combo of pesarattu and chutney.

Priya said...

Wat an authentic dish, love with ginger chutney and upma,yumm!

Santosh Bangar said...

HEALTHY DOSA TEMPTING GRAB IT NOW

vaishali sabnani said...

yes the chutney is capturing...its been years since i made this.woderful looking.pesarattu.....need to remind myself about it....

SravsCulinaryConcepts said...

super and yummy pesarattu !! well presented !!

Pavani said...

Perfectly done pesarattus.. Yummy clicks. Pesarattu and upma is one of my favorite combination.

harini-jaya said...

Bagunnai pesaratlu..Better late than never :) I too have pesarattu in my drafts and I am yet to blog :)

Nitha said...

I ve had this from my cousin's place.. But never did try this out.. This is really inviting..

DD said...

looks perfect!!!!! i love pesarattu!!!!

Kairali sisters said...

I like this, absoluetly yummy dosas..

DEESHA said...

I always have this in VV puram .. I've never made these at home.. very yummy

Priya (Yallapantula) Mitharwal said...

This is my favorite and healthy attu recipe. Beautiful and mouth watering pics. :)

Nisha said...

Looks so tempting

Motorcycle helmets said...

I love to cook. Your blog provides great information on various recepies....Love reading it...Keep the good work!!!
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Srivalli said...

hahah even that was my thought when I read that you posted pesarattu..but I guess it's like we make some dishes so frequently home that it might never cross our minds that we are yet to post it!..:)..your plate looks so inviting!

rekhas kitchen said...

Ohhh a very traditional Andhra breakfast looks so tempting and loved that chutney color
ahhh upma kooda unte yummmmmmm..

Degchi said...

You are right pesarattu is quite famous in North India too. I believe because of its protein packed qualities. Now a days its is quite famous in weight watchers groups also.I like to make it with yellow moond dal and with paneer on its top too.