Pesarattu Recipe

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• STEP 1.Batter

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• STEP 2.In a bowl add 1 cup of moong/ green gram, rice 2tbsp(optional), and 2 cups of water, soak them for at least 6 hours or overnight.

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• STEP 3.Once they are soaked and soggy add the solid ingredients in the blender then add 3 green chilies, 1tsp cumin seeds, and 1-inch ginger.

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• STEP 4.Add the water accordingly in which the ingredients have soaked and given it a good blend.

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• STEP 5.The batter should be semi-thick(easy to spread).

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• STEP 6.Add salt to taste and mix it well with the batter.

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• STEP 7.Filling

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• STEP 8.Grate the onions, carrot, green chilies, and capsicum.

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• STEP 9.Add salt and any seasoning you want.

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• STEP 10.Chutney- roughly chop the tomatoes and the gingers

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• STEP 11.Pesarattu- take a tawa and heat it (don’t heat much or else the dosa won’t be crispy)

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• STEP 12.Sprinkle a little water on the tawa and then rub it with a wet cloth.

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• STEP 13.Apply a generous amount of batter and spread it on the tawa in a circular motion.

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• STEP 14.Once it starts to dry apply 1-2 tbsp oil and then the filling on one side of the pesarattu.

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• STEP 15.Then roll the pesarattu gently.

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• STEP 16.Chutney- now take the tawa to add 2 tbsp of oil. Add 1 tsp of mustard seeds, 1 sprig curry leaves, diced onions, 2 to 3 inches chopped ginger(key ingredients), put 4 tbsp of chana dal, roughly chopped tomatoes, and salt to taste, saute them until soft.

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• STEP 17.Take two balls tamarind, 2-3 tbsp jaggery, and 2-3 tbsp red chili powder.

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• STEP 18.Mix all the ingredients and cook them for more than 2 to 3 minutes.

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• STEP 19.Once they are cooked turn off the flame and let it cool.

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• STEP 20.Now take a grinder, at the masala for the chutney, and add 5 to 6 ice cubes and give it a good mix until smooth.

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• STEP 21.And your chutney is ready. serve the pesarattu with the chutney and enjoy your meal

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