PESARETTU , how to make Andhra Pesarettu

Wishing you all Happy Ugadi!!! Ugadi or Yugadi is  celebrated as New Year by people of Andhra Pradesh and Karnataka, and for them, the new Samvatsara (new year) starts on this day. It is called Gudi Padwa by people of Maharashtra.
This is a very famous Andhra breakfast dish, high in protein, is gluten free, and though andhrites make this special pesarettu with pure ghee, if we make it with just minimal oil, then it can be called vegan too.
Well...this famous Pesarettu is always served with Allam Pachadi, and hence these two form the Inseparable Combos.....Look at the pesarettu...golden hued outside...green inside...
Please check my other festival delicacies here

Ingredients

Whole green gram - 1 cup

Green chillies - 2

Ginger - a small piece

Jeera - 1 tsp

Rice flour - 1 1/2 tsps

Salt to taste

Oil to make the pesarettus

Recipe Cuisine: South Indian; Category: Breakfast / Dinner

Soaking time: 2-3 hours; Prep time: 5 mts; Cooking time: Roughly 3-4 minutes for each pesarettu

Yields 8-9 Pesarettu

Green gram soaked for 2-3 hours

The drained dhal, jeera, ginger and green chillies loaded into blender jar, not forgetting rice flour and salt to taste

First grind without water, let it become a coarse paste

Then enough water added, ground well, and batter ready to make pesarettu.

Pour the batter in the center, spread it as thin as possible like dosa, drizzle few drops of oil around, flames on medium, then roast the pesarettu. Turn when the bottom is done, and after turning, flames on the lowest.

Serve this nutrition loaded Pesarettu with the tangy Allam Pachadi.

  

This post first appeared in www.malpatskitchen.com

Notes

* Green gram should not be soaked for longer time, then the pesarettu will not become crispy. 2-3 hours is ideal. 

*In Andhra, they serve pesarettu with upma inside, just as we serve masala dosa with potato masal inside.

* Sometimes, they keep ghee-sauteed chopped onions too inside.

* Can be served with any chutney of your choice too, but once you taste this Allam Pachadi, you will not prefer anything else.

*The left over batter can be refrigerated and used the next day, but, honestly speaking, I will say, compared to the Pesarettus made from fresh batter, the next day's batter-made pesarettus will be slightly less in quality.

*If the tava is too hot, then the pesarettu will not get the golden color outside and greenish tinge inside. It will become brown. So, if tva becomes too hot, reduce heat, sprinkle some water over it, and then pour the batter.

Categories: Dosa Varieties, Healthy Cooking, Inseparable Combos, South Indian Breakfasts, Tiffin Varieties