Tuesday, March 27, 2012

Pesarattu/Lentil crepe

This is not exactly the recipe of Pesarattu or Adai, something in between :-). This recipe is my mom's and I have adapted it from there. So "Adai paadhi, pesaratuu paadhi, rendum serndha kalavai naan" [for those who can understand Tamil ;)]. And i must say its one of  the easiest and fastest dish to create.

Pesarattu/Lentil crepe


Ingredients

Serves - Makes about 15 Pesarattu
Spice Level - Moderate


Raw Rice - 1 cup
Green Gram Dal - 3/4 cup
Yellow Moong dal - 1/2 cup

1. Green chilli - 4
2. jeera - 2 Tspn
3. Saunf - 1 Tspn
4. Ginger-Garlic Paste - 2 Tspn
5. Turmeric - 1/2 Tspn
6. Tomato - 2 medium sized
7. Coriander Leaves - a handful
8. Curry leaves - handful

Onion - 1 Large, chopped finely.
Corn Flour - 2 Tbspn
Salt - 2 Tbspn [as per need]


Method

Wash and soak the raw rice and green gram and yello moong dal in 3 cups of water for about 1.5-2 hours.Drain the water and use the same for grinding. Grind the soaked rice and dal along with ingredients 1-8 .It needs to be ground to a smooth dosa-like consistency batter.Transfer the batter to a bowl.

Now mix the corn-flour with 4 Tbpn water to make a smooth paste.Add this paste along with chopped onions and salt to the batter and mix well.

Heat a dosa pan. Take a ladle full of batter, spread like dosa. Sprinkle oil on the sides and top of the pesarattu.Once it turns brown below, flip it to get the other side done. Remove from dosa tava. Serve hot with Milagai chutney or coconut chutney.


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1 Yummmm:

Dhiraj Kumar September 17, 2015 at 5:23 AM  

That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
chowringhee

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