Pesarattus can be eaten at anytime of the day; as breakfast, brunch or even as a tea time snack. This wonderful and tasty recipe is easy to prepare and very nutritious. Pesarattus are traditional eaten with coconut chutney, but feel free to use whatever chutney is your family’s favorite.
Yield is 8-10 pesarattus
2 cups whole moong dal
2 tbsp rice
1 inch piece of ginger, peeled and finely minced
1 large onion, finely chopped
5-6 small Thai green chilies, finely chopped
½ cup cilantro leaves, finely chopped
1 tbsp cumin seeds
salt to taste
oil (vegetable or canola)
Soak the whole moong dal and rice overnight in just enough water to cover. Next day, drain well and using a food processor (or blender) grind into a slightly thick batter using water as needed. Transfer to a large mixing bowl and add the chopped green chilies, ginger, onion, cilantro, salt and cumin seeds. Mix well to combine and set aside as needed.
Using a flat tawa or flat cast iron griddle on medium high heat, add a little oil and spread evenly to coat the entire surface. When hot, add a large ladle full of the batter to the center of the hot tawa. Using the back of the ladle, spread the batter evenly into a thin layer like a crepe. Let the pesarattu become golden and crispy (2-3 minutes) before turning it on the other side. Add a little oil if needed, remove after 1-2 minutes and serve with your favorite chutney and a dollop of yogurt.
SOUTH INDIAN COCONUT CHUTNEY:
2 cups freshly grated coconut
3-4 small green Thai chilies (to taste)
½ tsp cumin seeds
juice of ½ lemon
salt to taste
1 tsp mustard seeds
3-4 dried red chilies
4-6 fresh curry leaves
1 tbsp urad dal (split with no black skin)
pinch of asafetida
2-3 tbsp oil (vegetable or canola)
Using a blender or food processor, grind the coconut together with the cumin seeds, green chilies, lemon juice and salt. Add water (if needed) to make a fine paste and then transfer to a serving bowl.
In a small pan on medium high heat, add the oil. When hot, carefully add the mustard seeds. After the splattering subsides, reduce the heat to medium low and then add the urad dal, dried red chilies, curry leaves and asafetida. After 30 seconds, remove the pan from the heat and pour the hot oil mixture over the coconut. Serve with freshly made pesarattus.
If coconut is unavailable, you can make an onion chutney. Just chop 1 large onion into a medium dice. In a skillet on medium high heat, add a little oil and sauté the onions. You can add 1 tbsp of non-sweetened dried coconut flakes and 2 tbsp of unsalted roasted peanuts to the skillet. Stir fry until golden brown, let cool and blend into a puree. Then as directed in the recipe above, make the hot oil mixture and add it to the pureed onion mixture for a delicious onion chutney.
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