Mysore Masala Pesarattu

Pessarattu is a crepe like bread unique to Telegu cuisine that is similar to dosa. It is made with batter of green gram(moong dal) but unlike a dosa , it does not contain urad dal. Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh in India. It is typically served with ginger or tamarind chutney. Green chilies, ginger and onions are used in different variants of this snack.

 

A special form of pesarattu served with upma is known also pesarattu, which is popular in Hyderabad. Upma pesarattu is a favorite in coastal Andhra.

Everyone had this kind of pesarattu . why not try something different? So I make pesarattu with Mysore masala chutney and stuffing. It was so good. Try it and let me know.

Ingredients for batter :

1 cup green moong dal

1 tbsp. raw rice

2 green chilies, slice of ginger

salt to taste.

Soak green moong dal for 5-6 hours with rice. Drain the water and grind it with green chilies, ginger and salt. Add little water to make to batter consistency.

For stuffing : 

Make potato- onion filing usually you make for dosa.

Mysore red chutney :

1 /4 cup  chana dal

10 dry red peppers

3-4 cloves of garlic

slice of ginger

salt to taste, 

1 tbsp oil, lemon juice

Roast chana dal for 5 minutes. Put it in blender with rest of the ingredients and mix it. Don't add too much water, we don't want watery chutney but thick one. 

Method:

 Heat  a dosa tawa. Take a ladle full of batter and spread it thin like dosa.

sprinkle oil on sides and cook on both sides.

When about to done, spread red chutney and put masala filing in it. 

 

Done. 

fold it and serve it hot with ginger-peanut chutney and same red chutney along with Sambhar.

Sending this to www.zestysouthindiankitchen.com

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