Ingredients with Measurements:
-1 cup of green gram dal (moong dal)
-1/4 cup of rice
-1/4 teaspoon of cumin seeds
-1/4 teaspoon of black pepper
-1/4 teaspoon of asafoetida
-1/4 teaspoon of red chili powder
-1/4 teaspoon of turmeric powder
-1/4 teaspoon of ginger paste
-1/4 teaspoon of garlic paste
-1/4 teaspoon of salt
-1/4 cup of chopped onions
-1/4 cup of chopped green chilies
-1/4 cup of chopped coriander leaves
-1/4 cup of chopped curry leaves
-2 tablespoons of oil
For the Coconut Chutney:
-1/2 cup of freshly grated coconut
-1/4 teaspoon of cumin seeds
-1/4 teaspoon of black pepper
-1/4 teaspoon of asafoetida
-1/4 teaspoon of red chili powder
-1/4 teaspoon of turmeric powder
-1/4 teaspoon of ginger paste
-1/4 teaspoon of garlic paste
-1/4 teaspoon of salt
-1/4 cup of chopped onions
-1/4 cup of chopped green chilies
-1/4 cup of chopped coriander leaves
-1/4 cup of chopped curry leaves
-2 tablespoons of oil
-2 tablespoons of water
Special Equipment Needed:
-Grinder
-Skillet
-Spatula
Step-by-Step Instructions:
1. Soak the green gram dal and rice in water for at least 4 hours.
2. Drain the water and grind the dal and rice into a coarse paste.
3. Add the cumin seeds, black pepper, asafoetida, red chili powder, turmeric powder, ginger paste, garlic paste, salt, onions, green chilies, coriander leaves and curry leaves to the paste and mix well.
4. Heat the oil in a skillet over medium heat.
5. Drop spoonfuls of the batter into the skillet and spread it out into a thin circle.
6. Cook for 2-3 minutes, until the edges begin to turn golden brown.
7. Flip the pesarattu and cook for another 2-3 minutes, until both sides are golden brown.
8. Remove the pesarattu from the skillet and set aside.
For the Coconut Chutney:
1. Heat the oil in a skillet over medium heat.
2. Add the cumin seeds, black pepper, asafoetida, red chili powder, turmeric powder, ginger paste, garlic paste, salt, onions, green chilies, coriander leaves and curry leaves and sauté for 2-3 minutes.
3. Add the grated coconut and sauté for another 2-3 minutes.
4. Add the water and bring to a boil.
5. Reduce the heat and simmer for 5 minutes.
6. Remove from the heat and let cool.
7. Transfer the mixture to a blender and blend until smooth.
Serving Size:
4 servings
Time:
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Temperature:
Medium heat
Serving Size:
4 servings
Time:
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Temperature:
Medium heat
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 40g
Protein: 10g
Substitutions for Ingredients:
-For the green gram dal, you can use split yellow peas or split black gram.
-For the rice, you can use quinoa or millet.
-For the green chilies, you can use jalapeños or serranos.
-For the curry leaves, you can use fresh mint leaves.
-For the coconut, you can use almond butter or cashew butter.
Variations:
-You can add grated carrots or zucchini to the pesarattu batter.
-You can add chopped tomatoes or bell peppers to the coconut chutney.
-You can add chopped nuts or seeds to the coconut chutney.
Tips and Tricks:
-Soak the green gram dal and rice for at least 4 hours to ensure a smooth batter.
-Cook the pesarattu on medium heat to ensure even cooking.
-Adjust the seasoning to taste.
Storage Instructions:
The pesarattu and coconut chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pesarattu and coconut chutney can be reheated in a skillet over medium heat for 2-3 minutes.
Presentation Ideas:
-Serve the pesarattu with the coconut chutney on a platter.
-Garnish with chopped coriander leaves and curry leaves.
-Serve with a side of yogurt or pickle.
Garnishes:
-Chopped coriander leaves
-Chopped curry leaves
Pairings:
-Yogurt
-Pickle
Suggested Side Dishes:
-Rice
-Chapati
-Idli
Troubleshooting Advice:
-If the pesarattu is not cooking evenly, reduce the heat and cook for a few more minutes.
-If the pesarattu is too dry, add a few tablespoons of water to the batter.
Food Safety Advice:
-Always use clean utensils and surfaces when preparing the pesarattu and coconut chutney.
-Wash your hands before and after handling the ingredients.
Food History:
Pesarattu is a traditional South Indian breakfast dish that is made with a batter of green gram dal and rice. It is usually served with coconut chutney and is a popular street food in India.
Flavor Profiles:
The pesarattu is savory and spicy, while the coconut chutney is creamy and slightly sweet.
Serving Suggestions:
-Serve the pesarattu and coconut chutney with a side of yogurt or pickle.
-Serve the pesarattu and coconut chutney with a side of rice or chapati.
-Serve the pesarattu and coconut chutney with a side of idli.
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Region: Indian