Pesarattu | Adai
Saturday, March 28, 2015
Pesarattu / Adai is a crepe like bread that is similar to dosa. It is made of whole Green Gram (moong dal). It's eaten as a breakfast and is popular in Andhra Pradesh in India. It is generally served with ginger or tamarind chutney. This is my version of Pesarattu.
Ingredients:
2 cups Whole Green Gram (green moong dal)
2 tbsp Raw Rice
1" Ginger (peeled)
3-4 Green Chilis
1-1/2 cup Water (to grind)
Onions to garnish
Salt to taste
To Temper:
2 tblsp Mustard Seeds (rye)
2-3 Dry Red Chilis
1 sprig Curry Leaves
2-3 tblsp Oil
1/4 tsp Asafetida
Method:
- Soak green gram (moong dal) with raw rice overnight. (soak at least 8-10 hours)
- Wash the dal once soaked and grind it with ginger, green chilis and salt. (grind coarsely, not too thick nor too thin)
- Heat oil in a pan.
- Add mustard seeds, dry red chilis, curry leaves and asafetida.
- Temper for a minute or two.
- Add the tempered ingredients to the grinded moong dal and mix well.
- Heat the pan and grease it with little oil.
- Pour a ladle of batter on the pan and spread it into a thin round layer.
- Sprinkle some of the chopped onions.
- Drizzle oil around the edges of the pesarattu /adai.
- Cook until the edges become brown.
- Then flip the pesarattu or adai.
- Cook for a minute.
- Remove from the pan.
- Serve hot with ginger or tamarind chutney.
1 comments
Adai..simply tastes so good even without chutney
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