Pesarattu or Green Gram Dose is a very popular and nutritious breakfast dish from Andhra Pradesh. It's very easy to prepare it. There is no fermentation needed like other dosa varieties. It takes a handful of items to make this delicious dose. It's usually served with coconut chutney or ginger chutney. Also there is another version where its folded with Uppittu/Upma in the center.
I first tried this tasty Pesarattu in Woodlands hotel in Bangalore. This recipe is very close to the one available in Woodlands. Do try this nutritious, healthy, gluten free and vegan breakfast recipe.
Ingredients:
Green Gram/ Hesarukalu (Whole Moong Daal) : 1 cup
Rice: 1/2 cup
Ginger:1 inch
Green chillies: 2
Cumin Seeds: 1/2 tsp
Onion: 1
Salt to taste
Oil/Ghee for making Dosa.
I first tried this tasty Pesarattu in Woodlands hotel in Bangalore. This recipe is very close to the one available in Woodlands. Do try this nutritious, healthy, gluten free and vegan breakfast recipe.
Ingredients:
Green Gram/ Hesarukalu (Whole Moong Daal) : 1 cup
Rice: 1/2 cup
Ginger:1 inch
Green chillies: 2
Cumin Seeds: 1/2 tsp
Onion: 1
Salt to taste
Oil/Ghee for making Dosa.
For topping: Finely chopped ginger, coriander leaves, green chilies : 1/2 cup
Method:
1. Soak green gram and rice in enough water over night.
2. Grind it fine in mixer along with ginger, green chillies and onion, cumin seeds.
3. Remove the batter into a mixing bowl, add salt and mix well. Add a little water if its too thick. Bring it to regular dosa batter consistency.
4. Heat a non stick pan and pour 1 ladle full of batter in the center and spread it into circular motion and make a thin crepe/dosa.
5. Pour a little oil/Ghee on the sides and in the center and sprinkle finely chopped ginger, onion and coriander leaves and let it cook and turn slightly crispy. Fold and remove on the plate and serve hot with ginger chutney or coconut chutney.
To Make Coconut chutney:
1. Grind together 1/2 cup of fresh coconut with salt, 2-3 green chillies, 1 small piece of ginger and tamarind in a mixer Jar. you can also add half onion (optional)
To make ginger chutney:
1. Heat 2 tbsp oil in a pan and fry 1/4 cup ginger pieces, once it starts browning on the edges add 5-6 red chillies, 1 tsp of jaggery and 1 marble sized tamarind and saute for 2-3 mins. Cool it down and grind it to a coarse paste with Salt.
Method:
1. Soak green gram and rice in enough water over night.
2. Grind it fine in mixer along with ginger, green chillies and onion, cumin seeds.
3. Remove the batter into a mixing bowl, add salt and mix well. Add a little water if its too thick. Bring it to regular dosa batter consistency.
4. Heat a non stick pan and pour 1 ladle full of batter in the center and spread it into circular motion and make a thin crepe/dosa.
5. Pour a little oil/Ghee on the sides and in the center and sprinkle finely chopped ginger, onion and coriander leaves and let it cook and turn slightly crispy. Fold and remove on the plate and serve hot with ginger chutney or coconut chutney.
To Make Coconut chutney:
1. Grind together 1/2 cup of fresh coconut with salt, 2-3 green chillies, 1 small piece of ginger and tamarind in a mixer Jar. you can also add half onion (optional)
To make ginger chutney:
1. Heat 2 tbsp oil in a pan and fry 1/4 cup ginger pieces, once it starts browning on the edges add 5-6 red chillies, 1 tsp of jaggery and 1 marble sized tamarind and saute for 2-3 mins. Cool it down and grind it to a coarse paste with Salt.
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