🇮🇳 Indian Vegetarian

Andhra Pesarattu

Name: Andhra Pesarattu
Prep time: 37 min
Cook time: 11 min
Total time: 48 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 2-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup, rinsed Yellow Moong Dal

🇮🇳 Indian

Andhra green gram dosa with ginger fire, best with upma inside. Crisp where it should be, pillowy where it counts. Serve with coconut chutney and hot sambar.

Prep 37 min Cook 11 min Serves 2 Medium

Ingredients

Saltto taste
Ginger2-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup
Yellow Moong Dal1 cup, rinsed

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Loosen the batter to pouring consistency — think thick pancake batter, not glue.
3
Heat a cast-iron tawa or paniyaram pan over medium; a drop of water should dance and vanish.
4
Pour a ladle of batter and spread it thin (or fill the dimples three-quarters for paniyaram); drizzle oil around the edges.
5
Cook till crisp-bottomed and blistedy, roll or stack, and carry to the table while the first one is still crackling.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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