Ingredients with Measurements:
- 1 cup of green moong dal (soaked overnight)
- 1/2 teaspoon of cumin seeds
- 2 green chillies, finely chopped
- 1/4 teaspoon of black pepper powder
- 1/4 teaspoon of asafoetida
- 1/4 teaspoon of salt
- 2 tablespoons of finely chopped ginger
- 2 tablespoons of finely chopped coriander leaves
- 2 tablespoons of finely chopped curry leaves
- 2 tablespoons of finely chopped onion
- 2 tablespoons of oil
- Red chilli chutney (for serving)
Special Equipment Needed:
- Grinder
- Non-stick pan
Step-by-Step Instructions:
1. Soak the green moong dal overnight.
2. Drain the water and grind the dal into a coarse paste.
3. Add the cumin seeds, green chillies, black pepper powder, asafoetida, salt, ginger, coriander leaves, curry leaves, and onion to the dal paste and mix well.
4. Heat the oil in a non-stick pan.
5. Take a spoonful of the dal mixture and spread it on the pan to form a thin pancake.
6. Cook on both sides until golden brown.
7. Serve hot with red chilli chutney.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4 servings
Nutritional Information:
Calories: 200
Fat: 7g
Carbohydrates: 24g
Protein: 8g
Substitutions for Ingredients:
- Soybean dal can be used instead of green moong dal.
- Red chilli powder can be used instead of green chillies.
Variations:
- The dal mixture can be spiced up with additional spices such as garam masala, coriander powder, and turmeric powder.
- The dal mixture can be made into a thicker batter by adding a little water.
Tips and Tricks:
- The dal mixture should be of a thick consistency so that it can be spread easily on the pan.
- The pancakes should be cooked on medium heat to ensure that they are cooked through.
Storage Instructions:
The pesarattu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pesarattu can be reheated in a non-stick pan or in a microwave.
Presentation Ideas:
The pesarattu can be served with a variety of accompaniments such as coconut chutney, tomato chutney, and sambar.
Garnishes:
The pesarattu can be garnished with chopped coriander leaves and grated coconut.
Pairings:
The pesarattu can be served with a variety of accompaniments such as coconut chutney, tomato chutney, and sambar.
Suggested Side Dishes:
The pesarattu can be served with a variety of accompaniments such as coconut chutney, tomato chutney, and sambar.
Troubleshooting Advice:
- If the dal mixture is too thin, add a little more dal and grind it again.
- If the pancakes are not cooked through, cook them on low heat for a longer period of time.
Food Safety Advice:
- The dal should be soaked overnight to ensure that it is cooked through.
- The pancakes should be cooked on medium heat to ensure that they are cooked through.
Food History:
Pesarattu is a traditional breakfast dish from Andhra Pradesh, India. It is made with green moong dal and is served with a variety of accompaniments such as coconut chutney, tomato chutney, and sambar.
Flavor Profiles:
The pesarattu has a savory flavor with a hint of spice from the green chillies.
Serving Suggestions:
The pesarattu can be served as a breakfast dish or as a snack.
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Region: Indian