Once my family and I went to Trupati and we found this pesarattu in almost all the restaurants.. From that time Pesarattu became my families favorite dish. They tasted heavenly....
Pesarattu is a green gram dosa mixed with rice flour. Rice flour is added for extra crispness. Than I top it with sauteed onions and green chili for extra flavor. Traditionally it is served with uppma and ginger chutney. It is the best combo dish in Andra.
with uppma and ginger chutney is my contribution to Nupar's A to Z of Indian Vegetables event for "P".
Whole green gram - 1 cup
Ginger – ¼ inch piece
Green chilies - 2
Rice flour – 2 tablespoon
Salt to taste
Onion finely chopped - 1 medium sized
Green chilies chopped - 4no.s
Cumin seeds - 2 teaspoon
Oil - 1 tablespoon
1. Wash whole green gram 2 or 3 times, and soak it in water for 2 hours.
2. After 2 hours, drain the whole green gram and grind it with ginger and green chilies to a smooth batter.
3. To it, mix in the rice flour, without forming lumps. Add salt to taste.
4. Heat oil and fry the cumin seeds till they splutter, then saute the finely chopped onions and green chilies for 2-3 minutes. Set aside.
5. Heat a dosa pan. When sufficiently hot, pour the batter and spread it from the centre. Add a little oil around. On the dosa, sprinkle a little of the topping mixture, and slightly press with the flat ladle.
6. Cover the dosa pan with a lid, and fry till the dosa becomes crisp on the bottom and cooked on the other top.(There is no need to turn over)
For the uppma:
Rawa – 1 cup
Onions chopped – ½ cup
Green chilies – 2
Water – 3 cups
Salt – as per taste
Mustered – ¼ spoons
Channa dal – ½ spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Oil – 1 tablespoon
1. Dry roast the rava for 5 mins
2. In a sauce pot, add oil and when it hot add the mustered and let it splutter.
3. Now add all the other ingredients in the seasoning.
4. When the dals turn golden brown add the chopped onions and green chilies and saute it for 5 mins.
5. Now add water and salt to it and allow it to boil.
6. When the water boils nicely add the roasted rava and cook until it is done.
For the Ginger Chutney:
Red chilies - 3-4 no.s
Channa dal - 2 teaspoon
Chopped ginger - 1 1/2 tablespoon
Freshly grated coconut - 1 1/2 tablespoon
A little jaggery
A little tamarind
Salt to taste.
1. Heat a little oil and fry red chilies, channa dal and then ginger.
2. Grind with coconut, jaggery, tamarind and salt.
3. Heat teaspoon oil. When it is hot, add 1/2 teaspoon mustard seeds.
4. After they splutter, garnish the chutney with this and with some red pepper flakes.
Serve with pesarattu and Uppma