Thursday, February 20, 2014

Andhra Special Pesrattu - Green Gram Crepe Stuffed With Semolina

I loved to cook  traditional dinners  for my son and daughter-in-law during my stay with them. It was heartening to watch them relish their dinner at leisure after a long days work. On one occasion  when I prepared Kharabath , I happened to stumble over some left over Pesrattu batter stored in the refrigerator. 
 " What an idea Sirji !" The popular tagline popped up in my mind and the outcome was this Andhra Special  Pesrattu  for dinner.

Here is the recipe for  Andhra Special Pesrattu from scratch.

Green gram dal - 2 cups
Green chilly - 1
Fresh ginger - 1'' piece
Cumin seeds - 1/2 tsp
Black pepper - 1/2 tsp
Salt - 1/2 tsp
1. Soak green gram dal for at least half an hour.
2. Grind the soaked dal with green chilly, ginger and salt into a smooth and fluffy batter adding water. The consistency of the batter should be slightly thinner than that of  Dosa batter. 
3. Add pepper and cumin seeds and grind for one more minute, allowing them to remain slightly coarse.
 Semolina (medium) - 1 cup
 Salt - 1/2 tsp
 Sambar powder - 1/2 tsp
 Turmeric powder - 1 pinch
 Cooking oil - 2 tbsps
 Mustard seeds - 1 pinch
 Split black gram dal - 1 tsp
 Cashew nuts or peanuts- a few
  Asafoetida - 1 pinch
  Curry leaves - a few
  Green chillies chopped - 1/2 tsp
  Fresh ginger chopped - 1/2 tsp
  Onion  ( Finely chopped ) - 1/4 cup
  Tomatoes ( finely chopped )- 1/4 cup
   Fresh ghee - 2 tbsps
  Juice of 1 lime.
 Chopped coriander leaves for garnishing
 To start with add  the chopped tomatoes, salt and sambar powder to three cups of water and set it on a burner for boiling.
1. Heat oil in a kadai and add the mustard seeds using the second burner of your stove.
2. When the seeds splutter add the black gram dal and roast till it turns golden in colour.
3. Add cashew nuts/ peanuts and roast till golden in colour.
4. Add asafoetida and throw in the green chillies, ginger and curry leaves followed by chopped onion.
5. Saute till the onion turns pink in colour and then add turmeric powder. 
6. Add the semolina and fry till it emanates a very pleasant aroma and decrease flame.
7. Switch off the first burner and gently pour the boiling tomato and spice water into the kadai.
8. Keep stirring the semolina so that it does not form lumps.
9. Cook on low flame till the semolina thickens and is thoroughly cooked.
10. Add ghee and stir well .You can see the Khara bath leaving the sides of the kadai. 
11. Squeeze in the juice of lime and blend well. 

Switch off flame, garnish with coriander leaves and cover with a lid.

1. Heat a greased tava and pour a ladle of the prepared batter in the center.
2. Spread the batter  into a Pesrattu  using the back of the ladle.
3. Dribble little oil or ghee around the Pesrattu and roast till it is done. The edges will come up easily and you can see the golden colour of the roast underneath.

4. Place a scoop of Khara bath on one side of the Pesrattu and fold the other half over the stuffing.

5. Top it with a dollop of butter to make it double special and remove it on to a plate.

Enjoy the hot Andhra Special Pesrattu with eggplant gojju and chutney.

2 Post your Comments:

nandoos Kitchen said...

Wow! such a wonderful healthy breakfast

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