Also known as a lentil crepe with spinach.
Pesarattu, Andhra's iconic dish. Made with green gram (mung daal) and served with upma and churney, this dish is a meal to be enjoyed at your leisure. I have not only made plain pesarattu, but I have also incorporated spinach and tomato in the batter. As in the photograph, you can see that I have made spinach pesarattu and plain pesarattu with chopped onions and karampodi to show you how to make today!
Ingredients:
2 cups mung daal (split green gram)
1/4 cup rice of your choice
handful of raw spinach (if using)
2 dried red chili
2 green chili
1 onion
1 inch ginger
1 tsp cumin seeds
salt to taste
oil to cook
Method:
Wash daal along with rice. Soak together with red chili and cumin seeds for at least 4 to 5 hours.
Blend all ingredients except for onion and oil. Make sure batter is a little chunky and not too smooth.
Heat a frying pan on medium heat. Spread a ladleful of batter on hot pan. Top it with finely chopped onions. Pour spoonfuls of oil around the pesarattu and also in the center. Cook both sides until golden brown.
For karampodi pesarattu, I have sprinkled karampodi and a dash of red chili powder. Please refer to Spicy idli bites for karampodi recipe.
Serve with chutney of choice. In the photograph, you can see that I have used onion and sweet pepper chutney.
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