Recipe Text
Ingredients:
- ·Whole Green Gram – 1 Cup
- ·Raw Rice – 1/2Cup
- ·Green Chillies – 16
- ·Ginger – 1/4”Piece
- ·Cumin Seeds – 1tbsp
- ·Oil for Frying
- ·Chopped Onions for Topping
- ·Upma for Serving
Preparations:
Wash
and soak green gram and raw rice in two separate bowlsfor 4 to 6 hours.
Grind
the dal and rice separately in a mixer grinder or wet grinder and mix
them
well. Add required salt to the batter and keep it aside for fermenting.
Place
this bowl in a big plate so that after fermenting if the batter
overflows it
falls into the plate which can be mixed back into the batter. Wash,
clean and
grind green chillies, ginger along with cumin seeds into a coarse paste.
Mix
this paste into the batter and add water if required to get the right
consistency.
Peel
the onions and chop them finely into small pieces.
Method:
Heat
the griddle. Take a ladle full of batter and pour it in the centre of
the
griddle.
Immediately
spread the batter in circular motion so that it spreads evenly on the
griddle.
Add oil all over the Attu and spread with the flat spatula. The Attu
comes out
crispy if you spread the batter in thin layer. Immediately spread the
chopped
onions on to the Attu and press with the spatula so that they stick to
the spread
batter. After few minutes the Attu starts leaving the griddle. Then
slowly
remove the Attu and fold it into half. Place this Pesarattu into a serving plate and
serve hot with ginger chutney and
coconut chutney. This is the tasty UllipayaPesarattu
which is a famous Attu in Andhra Pradesh.
Variation:
Heat
the griddle. Take a ladle full of batter and pour it in the centre of
the
griddle.
Immediately
spread the batter in circular motion so that it spreads evenly on the
griddle.
Add oil all over the Attu and spread with the flat spatula. When the
Attu is
done turn it and fry on the other side too. There is no need to add oil
for
frying the Attu on the other side.When the Attu is crispy on the other
side
turn it again. Place a ladle full of Upma in the centre of the Attu
and fold
it twice as shown in the movie clip. This Attu is called as Pesarattu-upma or Upma-Pesarattu in Andhra Pradesh. It is
also known as MLA-Pesarattu.
Points to Notice:
This
pesarattu is made with whole green
gram preferably. It can also be
made with split and husked green gram, but the pesarattu made with
whole green gram tastes better. Rice is added to bring crispness in the pesarattu.
Do
not forget to ferment the batter for at least 5 to 6 hours for better
results.
However if you require to make these pesarattlu in a hurry
just wash the gram and grind with water to make attlu. 
If
one wants soft attlu avoid adding rice in the
preparation—they also taste good.
Enjoy !!!!!!!!!!!!!!
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Our Earlier discussions on the Blog
|
| Anonymous said... Dear Gayatri Amma or Sister (Which is correct I dont know.),
Namaskar....
Namaskar....
I dont know who are you... But you are helping me a
lot through your website. I am following your recipe daily.
I
am RAVEENDRAN KRISHNASAMY living in New York, USA. I belong to remote
village of Tamil Nadu. My mother tongue is Telugu. But we dont know to
read and write Telugu.
Here (New York) I am staying with my
roommates. Now I became expert in cooking by following your recipe.
Thank you so much for your kind help.
Today I ground flour for
pesarattu. I kept it for fermentation. The thing is I added more salt. I
dont know how to balance the excess salt. Kinly help me. Because in
Tamil Nadu there is no pesarattu concepts. This is the first time I am
preparing Pesarattu.
Divine power always bless u and ur people
to lead a very comfortable life with Good Health, Longer Life,
Sufficient Wealth, Well Recognition and Wisdom.
--
அன்புடன்
சக
பயணி
இரவீந்திரன்
With Love
A Co-Passenger
Raveendran
Krishnasamy
March 7, 2010 1:39 PM
Gayatri Vantillu said...Raveendran Garu,
Thanks for the kind words and blessings.
Fermentation
brings in a bit of sourness which would partially nullify the salt in
the batter. Therefore gauge for the excess salt likely to be present and
grind pesarapappu (deshusked green gram) and add to the mixture. Let
the batter ferment so as to enjoy your pesarattus.
March 7, 2010 1:40 PM |
Your Earlier comments on the Blog
|
- Anonymous said...
Namaste Smt Gayatri Garu,
Baha unnara...?
Today I was invited to participate a Sathsangam here at NY. All participants should bring a vegetarian item for lunch.
I prepared Pesarattu and Allam Chutney. All the participants complimented and prized me.
I
politely told them that all compliments should go to unknown face
Gayatri Amma; Normally Amma only can provide nice and tasty food; I
followed her words. thats all.
Gayatri garu only prepared these pesarattu and allam chutney in remote. I am a tool thats all.
I felt so happy. Why I dont know I want to share this incident to you.
Thanks a lot for your kind guidance.
Divine
power always bless u and ur people to lead a very comfortable life with
Good Health, Longer Life, Sufficient Wealth, Well Recognition and
Wisdom.
Theerayusmaan bhava:
With Love
A Co-Passenger
Raveendran
January 24, 2010 6:29 AM Hello Ms Gayatri,
I am Manoj from Guntur. I regularly cook
my curries with the help of the videos given in ur site.U r helping the
bachelors alot.I am very much thankful to U for doing this great favour
to us.
Thank U so much....Have a great time....
Sincerely,
Manoj Kumar Pilla
January 24, 2010 6:25 AM
-
Anonymous said...
I have an LG Combi 20 Ltrs Microwave which does not have
"Convection mode" option. Please advice me how to make my Microwave
bake buns, breads,buscuits perfectly. So far I have been using the
Microwave to bake cakes only and for cooking few rice items and for
reheating purposes. I have watched your videos showing baking Pav,
bread and am very much interested in trying the same in my Microwave.
Please reply with your valuable suggestions..............
Lathangi,
Bangalore,...
January 24, 2010 6:28 AM
-
smitha
said...
thanks a lot madam...for ur wonderful and delecious
recepies...i'm new to ur site..jus frm yesterday.i'm a house wife..living in
Hyd.i jus started following ur recepies frm allam pachhadi,and pesarattu..was
very tasty...jus follwed as per ur instructions...thanks a lot once again...
March 10, 2010 5:55 PM
sathabisha
said...
Gayathri Garu, I tried your Pesarattu and upma chala chala
taste ga vachindhi andi.I told to my collegues here in US why it named as MLA
pesarattu(Secret which i came to know through your site)
I want to say one more thing here, i never tried posting comments on any site
thought i browse for many things. But i was really impressed by your recepies
and the way how you convey for all of us in preparing dish, then i though to
post comment for your dishes searched to post my comment on your site.
I forgot to say yesterday , i tried your Brinjal fry( Filling with zinger +
Green Chilli, e.t.c) too last week it came out really tasty. I sarted watching
your site for dishes.
Iam Happy to meet you through your site.
Thanks Gayathri Garu.
Sathabisha
May 22, 2010 4:42 AM
; "sathabisha")
sathabisha
said...
Hi Gayathri... Garu...,
Mee recepies chala bagunai and meeru chepe vidhanam chuste... , i thought you
are from Vijayawada ..., later i found in your blog you are from hyd .
I remembered all my child hood days and started cooking by going through your
site.
Its really Wonderfull your recepies.
Chala baga chestaru andi meeru.
Thanks again doing all this for us.
Sathabisha
May 21, 2010 4:31 AM
Mr.
Naveen V said...
Dear Gayatri,
You are my cooking teacher, Your explanation is quite natural and awasam. I am
residing in Taiwan for my studies, really your recipes are making mouth
watering and tried many of them, Pesarattu is tooooo good, my taiwan friends
liked it very much.
August 13, 2010 2:34 PM- Anonymous
said...
-
hi Gayatri.. mee pesarattu recipe text as well as video choosaanu.. am
going to try it tomorrow..... U r doin a good job...kudos to ur slow n
steady explanation with step by step picture........:)
-
March 17, 2010 2:02 PM
- Anonymous said...
Hello Gayatri garu,
Recently I prepared pesarattu and it tasted good..
Your recipes are very clear and easy to make.
Thanks for the recipe..I will try some more
regrads,
Viju July 16, 2009 2:00 AM
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