Pesarattu is a breakfast variety from Andhra Pradesh. I tasted authentic onion pesarattu and groundnut chutney when I was in Andhra many many years ago.
It is a very tasty and nutritious breakfast and very easy to prepare too.
PESARATTU
INGREDIENTS
1 cup green gram/whole moong
1/4 cup sooji/semolina/rawa
2tsp rice flour
1 onion
2-3 green chilies
1 tsp jeera/cumin
a pinch of haldi/ turmeric
salt to taste
In the original dish, a few tbsp rice is used but I replaced it with /semolina to avoid the rice.
METHOD
Soak the moong overnight. In the morning , grind it to a paste along with onion and green chilies.
Mix all the other ingredients and form a batter of dropping consistency.
Heat a tawa and spread a ladle of the batter on the tawa. (You can sprinkle very finely chopped onions and press with the spatula to get onion pesarattu) Add a tsp of oil on the sides and after some time flip it on the other side.
Cook on medium to slow flame to get crispy pesarattu.
Serve with groundnut chutney.
GROUNDNUT CHUTNEY
INGREDIENTS
1 cup roasted groundnuts
3-4 green chilies chopped
1 small onion chopped
2-3 cloves garlic chopped
1/4 tsp jeera/cumin
1 1/2 tsp tamarind paste
salt to taste
METHOD
Remove the skin of the groundnuts after roasting. Mix all the ingredients and grind to a fine paste. Temper with mustard and curry leaves.
It is a very tasty and nutritious breakfast and very easy to prepare too.
PESARATTU
INGREDIENTS
1 cup green gram/whole moong
1/4 cup sooji/semolina/rawa
2tsp rice flour
1 onion
2-3 green chilies
1 tsp jeera/cumin
a pinch of haldi/ turmeric
salt to taste
In the original dish, a few tbsp rice is used but I replaced it with /semolina to avoid the rice.
METHOD
Soak the moong overnight. In the morning , grind it to a paste along with onion and green chilies.
Mix all the other ingredients and form a batter of dropping consistency.
Heat a tawa and spread a ladle of the batter on the tawa. (You can sprinkle very finely chopped onions and press with the spatula to get onion pesarattu) Add a tsp of oil on the sides and after some time flip it on the other side.
Cook on medium to slow flame to get crispy pesarattu.
Serve with groundnut chutney.
GROUNDNUT CHUTNEY
INGREDIENTS
1 cup roasted groundnuts
3-4 green chilies chopped
1 small onion chopped
2-3 cloves garlic chopped
1/4 tsp jeera/cumin
1 1/2 tsp tamarind paste
salt to taste
METHOD
Remove the skin of the groundnuts after roasting. Mix all the ingredients and grind to a fine paste. Temper with mustard and curry leaves.
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