My Experiment with Pesarattu Dosa

“A Recipe has no soul; you as the cook must bring soul to the recipe” Thomas Keller

Breakfast ready at home

Today I made Pesarattu Dosa(a form of pancake) for breakfast – which is an Andhra cuisine easy to make; it is supposed to be highly nutritious. Thanks to my help who taught me how to do it.  I never attempted thinking that it s a long process and difficult to make, but to my surprise – I found it simple and easy.

My mother was a great cook and she tried a variety of dishes for breakfast and I enjoyed everything that she did; the best part of her recipe was that she knew how to make use of everything that is available in the kitchen and present it in a way that used to be delicious.

Pesarattu dosa on a low flame

I never made attempts to learn as I was not very keen on cooking. After marriage, I learnt to cook and had to adapt myself in the family I lived with. Children entering my life, I tried to do simple things for snacks, breakfast.  Today after a long time I wanted to learn something that I have never done and was glad with my experiment.

During my chat with my friend last night who is in Tampa (Florida) helping her daughter who delivered a baby girl. She told me a few recipes and I felt I could try ginger chutney to match the Pesarattu dosa. Thankful to my friend Subhandra who guided me to make ginger chutney to match this dosa. Last night she sent me the recipe and today morning I tried and am so happy that I could experiment.  

Ingredients required for Pesarattu Dosa

3 cups Green grams soaked in water for 8 hours

2 green chillies

Coriander

Fenugreek (Methi) one small teaspoon

1 large spoon white rice

Salt to taste.

Method

Ground all the above together and make it a batter

Use a nonstick pan, put it on the stove and spread the batter

We can add upma with finely chopped onions and green chilies.

Ingredients required for ginger chutney

1 inch ginger (peel and cut into pieces)

1 small spoon cumin seeds (jeera)

10 red dry chillies

Tamarind soaked in the water

jaggery

ingredients for ginger chutney

Ginger Chutney

Method

Fry ginger, cumin seeds, chillies with little oil on a pan; and then put all the ingredients together and ground to form a paste.

Ingredients required for Upma

½ cup sooji (semolina)

Cumin seeds

Black mustard seeds

Curry leaves

salt

Pour1 tsp oil in the kadai and fry cumin, mustard seeds, add curry leaves for few minutes and pour 2 cups of water, add salt to taste.  Let it boil and then add ½ cup sooji, mix it well till it become soft paste, and then serve it with Pesarattu.

Note: green gram is also called moong dal, we get both whole ones in green colour and broken ones  too, we can use whichever we like)

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Be Blessed & Be a Blessing!!