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This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- De-Husked Green Gram – 1/2Cup (125gms)
- Green Chilies – 4 (Spicy Variety) (Chopped)
- Ginger – Small Piece
- Cumin Seeds – 1/4tsp
- Salt – To Taste (3/4tsp)
- Turmeric Powder – 1/2Of 1/8tsp
- Water – For Grinding (1/2Cup)
- Oil – For Frying Pesaratlu
Take de-husked green gram (it’s yellow in colour!!) into a bowl and add water. Wash the dal well and add fresh water and soak it for an hour. After soaking for one hour, check the gram by pressing with nail, if it breaks easily it indicates that the gram has soaked well. Place a strainer in a bowl and add the soaked green gram and drain out water. Take the drained dal into a mixie jar and add green chili pieces, ginger, cumin seeds, turmeric powder, salt and grind adding water in small quantities. Take the ground batter into a bowl.
Heat a flat griddle (Tawa). Add a tea spoon oil on the tawa and spread it using a paper napkin or cloth to season it. When the tawa is hot lower the flame and start making pesaratlu. Take a ladle full of batter and pour in the centre of the tawa and spread it on the tawa with the back of the ladle. Add oil to the pesarattu and spread evenly on it using the flat ladle. Allow it to fry till brown spots appear on the underside of the pesarattu. Then turn it and fry without adding any extra oil on the hot tawa till crisp. Fold it in the centre and transfer to a serving plate. Serve hot with Ginger Chutney(ALLAM PACHHADI) or Hotel's Ginger Chutney or any spice powder with ghee. Prepare more pesaratlu with the remaining batter. We get four medium sized pesaratlu with the ingredients given here.
Why it is called Instant Pesarattu?
De-Husked Green Gram soaks fast so we can as well call them instant pesaratlu. They can even be prepared without soaking the dal also---only thing is grind well to get smooth batter---this takes some extra time. So serve your guests these tasty pesaratlu as they do not need any pre-preparations.
Sprinkle some chopped onions on the spread batter on the tawa and fry pesarattu to get tasty Onion Pesarattu.
The prepared pesaratlu in the above method would be crispy while they are hot and becomes soft once cooled-- so serve them hot.
Points To Observe:
Add spices according to taste.
Do not forget to heat the tawa well before making pesaratlu. If the tawa is not hot enough we do not get crispy pesaratlu. Also seasoning the tawa is important or else the batter spread on the tawa sticks and the fried pesarattu refuses to leave the pan.
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