Ingredients with Measurements:
• 1 cup green gram (moong dal)
• 1/2 cup rice
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon black pepper
• 1/4 teaspoon asafoetida
• 1/2 teaspoon salt
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green chilli
• 1/4 cup finely chopped coriander leaves
• Oil for cooking
Tamarind Chutney:
• 1/2 cup tamarind paste
• 1/4 cup jaggery
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 cup water
Special Equipment Needed:
• Grinder
• Mixing bowl
• Spatula
• Skillet
Step-by-Step Instructions:
1. Soak the green gram and rice in water for at least 4 hours.
2. Drain the water and grind the mixture into a fine paste.
3. Transfer the paste to a mixing bowl and add cumin seeds, black pepper, asafoetida, salt, onion, green chilli and coriander leaves.
4. Mix everything together until it forms a thick batter.
5. Heat a skillet over medium heat and pour a ladleful of batter onto the skillet.
6. Spread the batter evenly and cook for 2-3 minutes until the edges start to brown.
7. Flip the pesarattu and cook for another 2-3 minutes until the other side is golden brown.
8. Transfer the pesarattu to a plate and repeat the process for the remaining batter.
Tamarind Chutney:
1. In a bowl, mix together tamarind paste, jaggery, red chilli powder, cumin powder and salt.
2. Add water and mix until it forms a thick paste.
3. Transfer the chutney to a serving bowl.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 6 g
Carbohydrates: 34 g
Protein: 8 g
Substitutions for Ingredients:
• Green gram can be substituted with yellow split peas.
• Rice can be substituted with quinoa.
• Tamarind paste can be substituted with lemon juice.
• Jaggery can be substituted with sugar.
Variations:
• The pesarattu can be topped with grated coconut, chopped onions and coriander leaves.
• The chutney can be spiced up with a pinch of garam masala.
Tips and Tricks:
• Soaking the green gram and rice helps to make the batter smoother.
• Adding a little water to the batter helps to make it easier to spread.
• Adding a few drops of oil to the skillet helps to prevent the pesarattu from sticking.
Storage Instructions:
The pesarattu and tamarind chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pesarattu can be reheated in a skillet over medium heat for 2-3 minutes.
Presentation Ideas:
The pesarattu can be served with the tamarind chutney in a plate with a side of yogurt.
Garnishes:
The pesarattu can be garnished with chopped coriander leaves and grated coconut.
Pairings:
The pesarattu can be served with a side of yogurt or pickle.
Suggested Side Dishes:
The pesarattu can be served with a side of steamed rice, curd rice, vegetable pulao or chapati.
Troubleshooting Advice:
• If the batter is too thick, add a little water to thin it out.
• If the pesarattu is not cooked through, cook it for a few more minutes.
Food Safety Advice:
• Always use fresh ingredients.
• Always cook the pesarattu until it is golden brown.
Food History:
Pesarattu is a traditional breakfast dish from the Indian state of Andhra Pradesh. It is made with a batter of green gram and rice and is usually served with a side of chutney or yogurt.
Flavor Profiles:
The pesarattu has a nutty and savory flavor from the green gram and spices, while the tamarind chutney has a sweet and tangy flavor from the tamarind and jaggery.
Serving Suggestions:
The pesarattu can be served as a breakfast dish, snack or light meal.
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Region: Indian