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Thursday, June 25, 2009

Andhra Pesarattu | Green Gram Crepes

I am reposting this recipe, since my friend in orkut Kris told me more information and correct method in Andhra style. Then later I checked with my neighbour Bharathi Aunty who is from Hyderabad and got the recipe for Alam Chutney.
Thanks to both of them.
Pesarattu is a dosa (Crepes) made with green gram dal. This is a dish of Andhra style. A very tasty and healthy dosa.

Ingredients
Green Gram(Pacha Payru) - 2 cups

Dosa Rice or Raw Rice - 1/2 cup

Onion - 1 no (chopped)
- Optional
Curry leaves - few

Cooking oil - 2 tspns

Asafotida (Hing) - 1 pinch
Green chilli - 2 nos
Ginger - 1 small piece
Grated carrot - optional
Salt
Preparation Method

Soak green gram and rice for 1 to 2 hours. Grind in mixie with the skin to fine paste.
In a pan heat oil and asafotida. Then put in batter and mix.
Add salt, curry leaves, chopped green chilli, chopped ginger and mix the batter. Can add chopped onion grated carrots too. (I like to grate onion, ginger and carrots)
Heat a skillet(Dosa kal/tawa) pour the batter like dosa and spread thinly.
Put 1 tspn oil and cook both sides till crisp and brown.

Pesarattu is ready to serve. This can be served with Ginger chutney which is called Alam chutney in Telugu. This is also served with a topping of Upma just before you remove it from pan or with Upma and its called MLA Pesarattu. This is tasty and more filling.


Recipe for Fresh Ginger Chutney(Alam Chutney)
Ginger - 2" piece
Tamarind - small piece
Jaggery - small piece
Dry red chilli - 2nos(as per taste)
Jeeragam(Cumin seeds) - 1 tspn
Salt to taste
Grind all the above things raw in mixie to a fine paste.

Fresh Ginger Chutney(Alam Chutney) is ready.
Notes:
- While making for kids you can grind ginger and green chilli with green gram and ricein the batter.
- The batter cant be used more than a single day even you store in fridge over night. Always batter needs to used fully on the 1st day itself since the 2nd day it does not taste good at all.
- Chutney - If you dont like the raw taste of ginger you can slightly fry all ingredients in a pan and then grind to fine paste.
- While making with onion put chopped onion on the tawa and then pour batter and spread. By this onion is nicely mixed with batter.




Tips: While making dosa, heat a pan and while pouring batter keep it in low flame and then increase flame and cook. when removing reduce to low flame. So it is easy to spread the batter and not stick to pan.

3 comments:

Divya Vikram on July 11, 2009 at 1:41 AM said...

Lovely recipe. Thanks for sending it to Show Me Your Breakfast event

Akshay on July 15, 2009 at 3:36 AM said...

Coincidence ne paranya madhi Chechi!! I just posted the recipe of Pesarattu on my blog. Well, I am following your blog. Hoping that you too would do the same.

Saraswathi Iyer on July 15, 2009 at 9:42 AM said...

Hi Akshay, thank you:-)

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