Pesarattu (Andhra Special)

Discussion in 'Recipe Central' started by Dhivya5, Jul 19, 2012.

  1. Dhivya5

    Dhivya5 Gold IL'ite

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    Hi. Thanks for all your support. Today Iam posting one of Andhra Specialty - Pesarattu. It is basically like Adai's counterpart but the taste and aroma is different and enticing. And it is much softer than Adai. Excellent for breakfast or snack or dinner.

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    Ingredients:

    Green Gram with skin - 1 cup
    Raw Rice - 2 Tbsp.
    Green Chilly - 2 no.s
    Garlic - 4 pods
    Ginger - 1 inch piece
    Curry leaves - a sprig
    Small onions / Shallots - 1/2 cup
    Coriander leaves - 1 tbsp. chopped
    Big Onion - 1 (chopped)

    Method:

    Soak the green gram and rice together overnight. If soaking during the day time, soak for 7 - 8 hours. Then grind slightly coarsely using little water now and then. When it is half ground, add the small onions, garlic, ginger, curry leaves and blend well to rawa - like consistency. Now transfer the contents to a bowl and add salt, chopped onions and coriander leaves. Mix well. Now Pesarattu batter is ready.Pour into thin / thick dosas and add a few drops of oil. When cooked on one side, flip over and take off heat when golden colour. Serve with Avial or any chutney of your choice. I personally felt that Coconut chutney was great match. Your kids will especially love it seeing the 'green' dosa as named by my kids. Rather than the regular dosas and idlies, Pesarattu is a great option to make and eat.

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