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Pesarattu (Green gram Crepes)

My first experience with Pesarattu was when we were newly married and I was trying out new dishes to impress my husband. One such dish was Pesarattu,dosa made with green gram, the recipe I followed from a cook book. I would rather not delve into details but to cut the whole story short, the Pesarattu I made found its right place…the dustbin.. That left a bitter taste in my mind that I never even bothered to taste elsewhere. Last year, while visiting my friend, we were served Pesarattu. To tell the truth, I was a bit hesitant. Like any well behaved guest, I helped myself with one. To my pleasant surprise, it tasted yum.

After going through a lot of recipes, I found the right one at Vahrevah. The recipe turned out to be a keeper for me. There are a few tips to be kept in mind while making Pesarattu. According to the Chef, if you want crispier pesarattu, you need to use more rice and for softer pesarattu use less rice. If you grind onion along with the mixture the pesarattu will be soft. This mixture yields approximately 10 – 12 dosas.

Pesarattu (Green gram Crepes)

Source: vahrevah

Pesarattu (Green gram Crepes)

My first experience with Pesarattu was when we were newly married and I was trying out new dishes to impress my husband. One such dish was Pesarattu,dosa made with green gram, the recipe I followed from a cook book. I would rather not delve into details but to cut the whole story short, the Pesaratt

Ingredients
  

  • 1 cup Green gram Moong dal /
  • 1/2 cup Rice
  • 1/2 Ginger " - piece
  • 2 Green chillies
  • 3/4 teaspoon Cumin seeds
  • to taste Salt

For the topping (Optional)

  • 1/2 cup Onion Chopped
  • 2 tablespoons Coriander leaves Chopped

Instructions
 

  • Soak the rice and gram overnight or for at least 6 hours.
  • Drain and grind the rice and gram along with green chillies, cumin seeds, ginger and salt and enough water to a smooth paste.
  • You can start making Pesarattu soon after grinding. Leaving it for an hour will help making it more crisp.
  • Mix the onion and corinader together and keep aside.
  • Heat the tawa/griddle.
  • When the tawa/griddle is hot, reduce the heat and pour a ladleful of batter into the centre and spread quickly towards the edges in a circular motion, till the batter is evenly spread .
  • Sprinkle the onion-coriander mixture on top.
  • Increase the heat and when you see a change of colour in the batter, drizzle a teaspoon of clarified butter along its sides and centre.
  • Scrape off the excess batter off the surface, using a spatula, to get a thin Pesarattu.
  • The Pesarattu should look like this after the excess batter has been scraped off.
  • When the Pesarattu turns golden brown, carefully loosen the edges and remove from the griddle and serve hot with Coconut chutney or any chutney of your choice.
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