Wednesday, September 14, 2011

Pesarattu (Green Lentil crepes) for great Breakfast Start

Every cloud has a silver lining. So did mine.... While my kitchen was packed and was on its way, I had ample opportunity to eat out and try diverse cuisines - Thai, Italian, Mexican, Chinese, North Indian and South Indian. Finally, when my bags came I was already craving to have some fresh and inviting homemade food. So I thought of making Pesarattu, hubby's fav for the first meal in our new home. A recap of couple of years down the line make me recollect that I celebrated all the gud times of my life with dosas, idlis and vadas. I had it on almost all my Birthdays ; on the last day of the final Exams; and of course on the Result days... I  remember going to 'Student Center' or 'Indian Coffee House' to get the day going. the name itself makes me mouth water and I always dream myself feasting on a Big Masala Dosa with its various accompaniments. It has always been more DEAR to me, even more than our staple food (whole wheat chapatis). Dosas or lentil crepes, is a famous signature dish of southern India. Pesarattu scores over conventional masala dosa for me for two reasons. One, it is made up of whole green lentils (very high in protein and healthy dal). Secondly, it doesn't require fermentation as it is ready to make crepes just after couple of hours of soaking and grinding, so no long wait time for dosa to come in your plater, perhaps, thats the best point about these quick and green crepes.

A Canopy of Pesarattu with Garden fresh Chillies

2 cups skin-on, whole Green lentils (sabut moong dal)
1 cup White Rice
1 green chile, optional
2 tsp coriander leaves
1 tsp grated ginger
1 tsp cumin seeds
Season with salt to taste

For Upma:
1 Cup Semolina (lightly roasted)
Cumin seeds/rai: 1/2 tsp
Onion: 1, finely chopped
Tomato: 1, finely chopped
Nuts : handful
Season with salt/paprika to taste
Coriander to garnish

Moong dal + home grown chillies, hmm...

Method to make Upma:
Lightly roast the semolina in a non stick pan and take it out. (can be roasted and boxed too)
Add ghee in the same pan and splutter cumin and rai. Add the finely chopped onions and tomatoes and stir fry for 5 minutes. Add 3 cups of water (triple the quantity of semolina) and bring it to a boil. Season with salt and paprika to taste. When the water starts boiling, gradually add roasted semolina and keep stirring. Garnish with nuts and chopped coriander.

Method to make Pesarattu:
Wash and soak the lentils and rice in a bowl with warm water.
Let it soak for 4-6 hours or preferably overnight. It will make the grains soften to grind.
Drain and reserve the water to add gradually to make a fine paste.
Now  pulse green lentils, rice, chile, coriander and ginger in a blender or food processor to make a fine and flowing yet thick paste. (add water slowly).
Stir the cumin seed and salt into the paste.

The Batter is ready to go...

Preheat a non-stick skillet/ tawa over medium-low heat. And also keep a small bowl of water and kitchen towel ready to wipe the pan in making subsequent dosas. (A vertically sliced onion can also be used)
Drizzle some ghee on the tawa and check if its ready. Pour a ladle full of batter in the center and swiftly move it outside in clockwise direction.

1,2,3...Gooooo !!!!

Drizzle some oil/ghee on the sides and let it cook for couple of minutes.
Now flip it on other side and add a filling of upma in the center.
Close it in a half way moon style and enjoy with chutney and sambhar.

and when stuffed with Upma = Yumm !!!!

Pesarattu's are best eaten hot and crispy right off the tawa. My platter was already waiting for these hot crepes with chutney and fresh chillies, can't wait more..........

You can have it without upma folded into a cone like you see below.
Whichever way you make it , mmmmm....its quite Gud !!!!!!!!

Elegant... Ain't it ???

The Pesarratu was Phenomenal and worthy of trying at home.
I'm sure all my lovely readers will relish it !!!!!
Thank You, so much again for all your love and support...

Related Posts: - Organic Rava Idlis with Sambar and Chutney

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