As a child I used to shy away from talking about food fearing that I might be mistakenly stamped as a gourmand. Nowadays it is a common sight that teens are talking all about food with their peers with no inhibition, and 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 find gourmands proudly call themselves a foodie. 🙂
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.
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 according to our palate. 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:
- 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
- Finely chopped onion and coriander leaves
- Rava upma
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).
- 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.
- Ginger chutney is the ideal accompaniment for pesarattu as it helps in digestion of protein-rich dosa.
- I prefer to make creamy cashew-coconut chutney that goes well with this dosa.
- We can also make paniyaram using an appe pan with the left-over batter (fermented for 5-6 hours) as shown below.
- Pesarat paniyaram may also be served with chutney & sambar.
- We can add little rice or millets along with lentils for varied texture and taste.
- We can make pesarat even more delicious by spreading tomato chutney as shown below.
- For dosa making tips you can refer my earlier post here.