BM14: Day1: For this edition, I have decided to go with "Dosa/Indian Crepe" theme. To kick start, I am posting a recipe given to me by MIL. Dear, dear MIL is convalescing at home after she met with a car accident a couple of weeks ago.She is in my prayers for a quick recovery.
I am waiting to bug MIL for more recipes, but only after she is completely recovered and able to walk without the help of crutches.
Ingredients(Makes ~18 Crepes):
For the Batter:
Enjoy!
I am waiting to bug MIL for more recipes, but only after she is completely recovered and able to walk without the help of crutches.
Ingredients(Makes ~18 Crepes):
For the Batter:
- 1/2 Cup Whole Green Lentil, soaked overnight
- 1-1/4 Cup Split Green Lentil, soaked for 2-3 hours
- 1/2 Cup Rice Flour
- 1 Small Yellow Onion (Lemon-sized), roughly chopped
- 2 Green Chili, halved
- 1 Tsp Cumin Powder
- 1/2" Ginger, peeled and roughly chopped
- Perungayam/Hing/Asafoetida, a pinch
- Salt as needed
- Coriander, finely chopped
- 1 Green Chili, finely chopped
For the Stuffing:
Procedure:
- Soak the Whole Green Lentil Overnight. Soak the split Green Lentil for 2-3 hours.
- Drain the lentils and add it to a blender jar.
- Add the other ingredients under "For the Batter" into the jar as well. "Pulse" for a few times. The lentils get ground pretty quickly, in about 2 minutes. DO NOT grind to a fine paste. The batter should be a little grainy. Add sprinkles of water while grinding. The batter SHOULD NOT be runny.
- The resultant batter is frothy+ grainy and neither too thick nor too runny.
- Add chopped Cilantro and chili to the batter. Sprinkle salt as needed.
- Give it a good mix and let it rest for 15 minutes or so.
- Heat a griddle/tava until it is hot but not too hot. I usually sprinkle a few drops of water on the hot tava and it sizzles. It is a sign that it is ready to use. Take a ladle of batter and spread it on the tava. Using an "oil mister", spray some oil. Sesame oil is desired but I just go with Olive oil. The flame should always be medium and not high. High flame makes the dosa stick to the griddle.
- A minute later, flip the dosa and lightly brown on the other side.
- While it is still hot, stuff about 4 Tbsp of "Upma" and roll it up.
- Top it with Ginger Chutney, sprinkle with chopped cilantro and serve.
Enjoy!
Lovely meal. Looking delicious. Could have this pessaratu with upma and that too hot anytime of the day...Jayanthi (www.sizzlingveggies.com)
ReplyDeleteYummy pesarattu...
ReplyDeleteA classic combo!! Wishing your MIL a speedy recovery .
ReplyDeletelovely presentation!
ReplyDeletePesarattu looks fab & the pics do justice to it :).. wish your MIL recovers soon.. Be strong & everything will be fine soon !
ReplyDeleteOngoing Event : I'm The Star
I just made it for dinner last night without the upma. I don't add onions though. Will give this method a try next time.
ReplyDeleteNice pictorial, CL. The pesarattu looks so filling.
ReplyDeleteWooow looks delicious and awesome.
ReplyDeleteI think this is called MLA Pesarattu :) and I love it.. great clicks too, CL !
ReplyDeleteKalyani
Sizzling Tastebuds
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i make pesarattu quiet often but just with green grams..this looks like a nice recipe and the pictures are drool worthy
ReplyDeleteVery delish CL..the entire presentation looks so inviting!
ReplyDeleteWoww.. My fav recipe.. looks absolutely perfect and delicious.. awesome shots too :)
ReplyDeleteIndian Cuisine
Wav wonderful treat from Andhra cuisine.Lovely presentation too.......
ReplyDeleteNovel idea. just Love the idea of upma stuffing
ReplyDeleteLove to try this... Never made at home..
ReplyDeleteI just love this recipe. I've been struggling with dosa making technique and these look just perfect!!
ReplyDeleteDelicious pesarattu, my mom loves this a lot. Very much filling and it tastes great with ginger chutney.
ReplyDeleteawesome plating and perfectlydone
ReplyDeleteThis one looks real cool..love the ingredients...v healthy !..awsum presentation...
ReplyDeleteLove the attu-upma combo and your presentation.
ReplyDeleteyour blog provides 'Aratikaya Nimmakaya Kura',It is one of the diffrent taste and very goo taste.I have made this curry through your blog text and wall photos.
ReplyDeleteBest Regards:
Andhra Recipes