Saturday, April 9, 2011

Pesarattu/Green gram crepes

Its been very very busy time for me, from the past couple of weeks. No time to sit at one place. I am moving all around the place to finish up all the work. At the same time, I am clearing my pantry too.

BTW, do not forget about the current event going on at my blog. Kindly send in as many entries as possible. Thanks :)
Now that I am super excited in hosting my first event, that I am visiting Prathibha's space everyday to try something. Pesarattu is one such recipe I tried from the blog. She has blogged about upma pesarattu. Since I was making them for the first time, I wasn't sure if my family would take upma & pesarattu together. Hence, I skipped making upma. Will include it next time. I followed the recipe blindly & it was a super hit at my home.

Original recipe could be found here.

For dosa batter:
Green gram/Hara moong: 2 cups
Raw rice: a fistful
Ginger: 1 inch piece
Green chillies: 4 nos (original recipe asked for 2)
Cumin seeds: 1.5 tsp (this is the only addition I did!)

Other ingredients:
Oil : 1/2 to1 tsp for each pesarattu.

  • Wash the green gram & rice. Soak the green gram & rice together for 4-6 hours or over night.
  • Drain the water from the gram & rice. Add the ginger, green chillies, cumin seeds & make a fine paste of the green gram & rice using a Indian mixie/blender or wet grinder.  
  • Scoop out the paste & adjust the consistency of the batter. The batter should be like a thick milkshake (just like the normal dosa batter).
  • Add salt & mix well.
  • Heat a griddle/tava. When griddle is hot, pour a ladle full of batter to the center of the tava & spread it like normal dosa. I make the pesarattu very thin.
  • Pour around 1/2 to 1 tsp of oil over the pesarattu & cover the pesarattu with a lid. Let it cook on a medium-high heat for a minute.
  • Remove the lid & increase the heat to high & cook for another 30-45secs.
  • Remove the pesarattu from the griddle. No need to flip the pesarattu & cook it on another side.
  • Reduce the flame & pour few drops of water to decrease the tempeature of the griddle. If the griddle is very hot, the batter sticks to the griddle.
  • Repeat the procedure with the remaining batter. Serve it hot with a chutney/dip of your choice.

  • Pesarattu is cooked on one side only. 
  • In case you have soaked the green gram for some other purpose & want to use it for making pesarattu, dont worry that you have not soaked rice. Just grind the green gram & add a fistful of rice flour. Proceed as usual.
  • Prathibha has clearly explained about how to roast the pesarattu. Have a look at it. 

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