A
famous Andhra breakfast recipe is Pesarathu. It’s made up of green gram dhal
and it looks more or less like dosa. This is a slighter different version from my partner Saraswathi's blog.
Ingredients:
- Green Gram Dhal – 500 gms
- Green chillies – 6 nos
- Onion – 3 nos
- Coriander leaves – ¼ bunch
- Water (as required)
- Rice flour – ¼ gms
Method:
- Soak green gram dhal overnight almost about 8 to 10 hours
- Next day morning add green gram dhal, chillies, coriander leaves and grind it either in the food processor or in mixer with little water. Batter should be same as dosa
- Chop onions into small pieces using the chopper or knife
- Add salt and rice flour to the batter and mix well
- Heat the dosa pan in a medium flame
- Add little oil and spread it across the dosa pan
- Pour the pesaratu batter on the pan
- Spread it across
- When the first side is roasted turn it the other side till it gets roasted well
- Serve it hot with any chutney
For a special taste, garnish onion and coriander leaves on them.
In
Andhra they serve this with upma or upittu. This post is sent to Blog Hop Wednesday started by Radhika.
Logo of her contest is as displayed in the side:
Logo of her contest is as displayed in the side:
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