Andhra Pesarattu

Coming from an Andhra background myself , it brings back childhood memories, whenever I make or eat this very popular cuisine.
My family looks forward to this dish and they simply love to eat it with a dollop of sour cream with or without jaggery.
Made from whole green moong dal, this dal has a rich source of protein and is high in fibre.
There is an indication that this dal might even lower blood glucose, triglycerides and cholesterol.
This Dal can be left to sprout and the Moong Sprouts are used in salads.

Ingredients to make approximately 20 Pesarattus

2 Cups Whole Green Moong Dal
¼ Cup Raw Rice
5 Cups Water (for soaking)
¼ Cup Water
1 Tsp. Asafoetida Powder
Few Curry Leaves
1 Tsp. Cumin Seeds
1-2 Very Finely Chopped Green Chillies
1 Inch Piece Very Finely Chopped Ginger
2 Medium Sized Very Finely Chopped Onions
1-2 Tsp. Salt

Pesarattu

For Shallow Frying

¼ – ½ Cup Oil

Preparation of the Pesarattu

Preparation

Soak the moong dal in water overnight or for 6-7 hours.
Drain all the water and grind the dal (adding the quarter cup of water if necessary little by little) into a smooth batter.
Add the finely chopped ginger, green chillies, curry leaves, asafoetida powder, cumin seeds, salt and mix it well.

Place a flat heavy based pan on the stove on high till the pan is heated.
Reduce the flame a bit and the pan is ready for making the Pesarattu.
Scoop a ladle of the batter and pour it in the centre and gently but quickly spread the batter starting at the centre and making your way around filling the batter on the entire pan.
Sprinkle a tablespoon of the finely chopped onions on the pesarattu on one side and flatten it
Add a teaspoon of oil around it.
After a minute or so, flip it on the other side using a flat ladle, working your way through by lifting the corners.

Repeat the above process till the batter is done.

The Pesarrattu is ready when it is golden brown, slightly crispy and fully cooked.

Serving Suggestions:  Pesarattu is generally served with pumpkin chutney , onion, ginger, tomato, or simply a combination of all of it.
It can also be eaten with a dollop of sour cream and jaggery.  Lately I have been serving “mini” pesarattus as entree – wrapping the pesarattu with any chutney – tastes delicious!!!