Pesarat

As a child I used to feel shy talking about food fearing that I might be mistakenly stamped as a gourmand. Nowadays it is a common sight that teens talking all about food with their peers with no inhibition, there is also a welcome trend that kids happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and above all we could see gourmands proudly call themselves foodie. 🙂

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A foodie would definitely find golden green crepes (pesarat) served with melt-in-mouth savory sooji (upma), flavorful lentil stew (sambar), spicy ginger chutney and creamy coconut chutney as a gastronomic delight.

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Pesarat is a protein-rich dosa made of whole green gram (moong dal) popular in Andhra Pradesh & Telangana. We can make pesarat spongy or crispy to suit our taste. Pesarat may be served as an elaborate meal as shown above or simply with any chutney of our choice.  Now the recipe for pesarattu is as below:

Ingredients:

For batter:

  • 1½ cup of whole green gram (paasi payaru)
  • 1 green chilli
  • 1½” of ginger root
  • ½ tsp of turmeric powder
  • ¼ tsp of cumin seeds (jeera)
  • 1¼ tsp of salt

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For garnishing:

  1. Finely chopped onion and coriander leaves
  2. Rava upma

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Pesarattu batter making:

  • Wash green gram and soak them overnight (or for at least 5 hours).
  • Drain the water completely.
  • Grind them along with chilli, ginger, turmeric powder, cumin seeds and salt into a smooth paste without adding water.
  • You may have to grind them in batches according to the capacity of mixer jar.
  • Pour enough water to get the required consistency to draw soft or crispy pesarat.
  • Now pesarat batter is ready to use (no need to leave this for fermentation).

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Pesarattu making:

  • Heat dosa griddle in medium flame.
  • When the griddle is hot, reduce the flame to low and then smear oil over griddle using an onion as shown below.
  • Pour batter in the center and spread out in circular motion using a flat ladle to draw a thin dosa.
  • Now increase the flame to medium.
  • Drizzle oil over and around dosa.
  • Sprinkle finely chopped onion & coriander leaves on the dosa.
  • Cover and cook until dosa comes off the griddle.
  • Remove the lid and then rava upma may be laid on the one half of dosa.
  • Fold dosa in half and remove from griddle using dosa spatula. (It is not required to flip thin pesarattu to cook the other side also.)
  • Reduce the flame to low and repeat the same for making another pesarattu.
  • Serve hot pesarat with coconut chutney, ginger chutney and sambar.

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  • Ginger chutney is the ideal accompaniment for pesarattu as it helps in digestion of protein-rich dosa.

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  • I prefer to make creamy cashew-coconut chutney that goes well with this dosa.

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  • We can also make paniyaram using an appe pan with the left-over batter as shown below.

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  • Serve paniyaram with chutney & sambar.

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Tips:

  • You may add little rice or millets along with lentils for varied texture and taste.

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  • You may find pesarat even more delicious by spreading tomato chutney as shown  below.

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  • For dosa making tips you can refer my earlier post here.

 

 

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104 Comments Add yours

  1. Kally says:

    Definitely a wonderful share!

    1. Megala says:

      Thanks Kally!

  2. dpranita583 says:

    But i am not getting your new recipe to see everyday.

    1. Megala says:

      I’m just not posting everyday.

  3. Ramyarecipes says:

    I’m fan of your sides 😉👌
    Lovely spread dear

    1. Megala says:

      Thank you.

      1. dpranita583 says:

        Megala , you are not posting everyday post?

      2. Megala says:

        Nope, not like that. 🙂

  4. What a healthy way to fill the tummy. Looks yummy.

    1. Megala says:

      Thanks. 🙂

  5. Hey Megala, just wanted you to know that I tried this recipe and the results were fantastic. Thank you!

    1. Megala says:

      I’m so delighted to hear this. Thanks a ton for sharing your feedback.

      1. It was a pleasure, Megala.

  6. dpranita583 says:

    Fantastic dosa.

    1. Megala says:

      Thank you.

  7. I love this – Wholesome and nutritious too.

    1. Megala says:

      Thank you.

  8. Would like to sample – is this a dhosa?

    1. Megala says:

      Yes, it is a variation of dosa, I’m sure you would love it. 🙂

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