Pesarattu


Pesarattu

Pesarattu

Ingredients

  1. Split Moong Daal / Green gram daal  –  one and half cup
  2. Rice  –  half cup
  3. Jeera seeds  –  one tblsp
  4. Curry leaves  –  few
  5. Coriander leaves  –  few
  6. Green chillis  –  one
  7. Salt  –  one tblsp or to taste
  8. Ginger  –  one inch
  9. Oil  –  as needed

Procedure

Soak split moong dal and rice in water for 4 hrs. In a mixer jar / grinder, add split moong dal, rice, jeera seeds, curry leaves, coriander leaves, ginger and green chilli. Grind them to a fine paste. The batter should not be too loose or too thick. Add salt to the batter and mix well.

pesarattu batter

pesarattu batter

Next procedure is similar to making crepes. Heat a pan, put some batter in the middle of the hot pan and spread it in a circular motion.Make sure that the spread is thin. This will give you thin-and-cripsy pesarattu

 Put oil at edges of pesarattu. When you see light brown edges, its time to flip it. Let it cook on this side for some time and then flip it again. Fold it and its ready to be served with ginger chutney.

Quantity

Serves three to four

Time

Four and half hrs

Expiry

Store the batter in refrigerator. It’ll be good for three days.

Advertisements

2 thoughts on “Pesarattu

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s