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Friday, March 23, 2012

Green Gram/Green Lentil Crepe "Andhra Pesarattu" With Upma and Ginger Chutney

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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:
  • 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
Additions to the batter:
  • 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!
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21 comments:

  1. Lovely meal. Looking delicious. Could have this pessaratu with upma and that too hot anytime of the day...Jayanthi (www.sizzlingveggies.com)

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  2. A classic combo!! Wishing your MIL a speedy recovery .

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  3. Pesarattu looks fab & the pics do justice to it :).. wish your MIL recovers soon.. Be strong & everything will be fine soon !

    Ongoing Event : I'm The Star

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  4. 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.

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  5. Nice pictorial, CL. The pesarattu looks so filling.

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  6. i make pesarattu quiet often but just with green grams..this looks like a nice recipe and the pictures are drool worthy

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  7. Very delish CL..the entire presentation looks so inviting!

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  8. Woww.. My fav recipe.. looks absolutely perfect and delicious.. awesome shots too :)
    Indian Cuisine

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  9. Wav wonderful treat from Andhra cuisine.Lovely presentation too.......

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  10. Novel idea. just Love the idea of upma stuffing

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  11. Love to try this... Never made at home..

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  12. I just love this recipe. I've been struggling with dosa making technique and these look just perfect!!

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  13. Delicious pesarattu, my mom loves this a lot. Very much filling and it tastes great with ginger chutney.

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  14. This one looks real cool..love the ingredients...v healthy !..awsum presentation...

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  15. Love the attu-upma combo and your presentation.

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  16. your 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.

    Best Regards:
    Andhra Recipes

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Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)