Wednesday, 8 February 2012

Pesarattu/Green Gram Crepes

Pesarattu is an Andhra recipe which I learnt after my marriage. It is a very simple and healthy dish and I prepare this as a substitute to our usual dosa. It has lot of proteins and the adding of carbohydrates (rice) becomes optional. Pesarattu tastes amazing with cocount chutney and tangy tomato chutney. You need not ferment the dough as we do for our rice crepes but again it is optional. Here is the simple version of the pesarattu that I prepare...Enjoy!
Whole green gram - 1 cup
Rice - 1/4 cup (optional)
Green chilli - 2
Cumin seeds - 1 Teaspoon
Ginger - 1/2 inch
Salt - to taste
Oil - to drizzle

1. Wash and soak green gram and rice overnight or for 4 to 6 hours in water.
2. Drain the water from the soaked green gram and rice. Do not discard the water which can be used for mixing the dough later.
3. Now grind the green gram and rice along with green chilli, cumin seeds, ginger and salt into a fine dough with little or no water.
4. Cover the container of the dough with a lid and allow it to ferment for 6 to 8 hours which is optional.
5. When you are going to use the dough add the water that we drained from the soaked green gram and rice. The dough should be neither thick nor thin. It should have an easy dropping consistency.
6. Now heat a flat pan and when it is super hot, use a big ladle full of dough and put the crepes on the pan. Drizzle some oil and when it is cooked, flip it to the other side and cook.
              Serve the crepes hot with chutney.
* You can add onions, curry leaves, carrot, beans, capsicum, etc., cut into small pieces into the dough and put the crepes.

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