How to Make Yummy Pesarattu with tangy, spicy Thokku

Pesarattu with tangy, spicy Thokku. I have already posted a few variations of this regular pesarattu like Whole green gram Adai and Sprouted gram's Adai. Add lemon juice and coriander and mix well and cover it with lid. Keep it warm until you stuff it in pesarattu.

It's very easy to prepare too, just cook onion and finely chopped tomato with fenugreek powder, red chilli. Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram (moong dal) batter, but, unlike dosa, it does not contain urad dal. You can have Pesarattu with tangy, spicy Thokku using 22 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pesarattu with tangy, spicy Thokku

1. Prepare of For Pesarattu.
2. Prepare 1 cup of green Moong dal.
3. It's 1/2 of ” ginger.
4. You need 1/2 tsp of cumin seeds.
5. You need 2-3 of green chillies.
6. Prepare 1 cup of water.
7. Prepare 1.5 Tbsp of rice flour.
8. You need of Salt as per taste.
9. You need as needed of Ghee to fry Dosa.
10. You need of For Thokku.
11. Prepare 4-5 of medium size tomatoes.
12. Prepare 1-2 of whole red chlli.
13. Prepare 2 tsp of fenugreek powder.
14. Prepare 1 Tbsp of Urad dal.
15. It's 1 Tbsp of jaggery powder.
16. You need 1 tsp of red chillli powder.
17. It's 1/2 tsp of Mustard seeds.
18. It's As needed of Curry leaves.
19. Prepare Pinch of asafoetida.
20. You need 1/2 tsp of cumin seeds.
21. It's 2 Tbsp of oil.
22. It's of Salt as per taste.

Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. Pesarattu is not only easy to prepare but also very nutritious as we are using green gram to make this dosa. A delicacy from Andhra Pradesh, it is sometimes served with plain upma (pesarattu with Today we will learn how to make pesarattu following this easy recipe. Pesarattu with ginger chutney. · Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice.

Pesarattu with tangy, spicy Thokku step by step

1. For Pesarattu- Soak the lentil for 6 hours. Should not be soaked more than that. Drain and add to the blender. Add ginger, green chillies and cumin seeds. Add 1 cup water and make a thick yet runny consistency.
2. Add rice flour and stir and set aside for 15 mins. Add salt and mix for 30 secs.
3. In a dosa pan heat and add oil, dry off and sprinkle water. If it absorbs then the pan is ready to make the dosa. Add the dosa batter in the centre with a ladle. Spread and add ghee on the sides..
4. Fry for 2 mins and you don’t need to flip side if it’s thin on the sides. Fold half and set aside. Complete the batches.
5. For Thokku - cut the tomatoes and set aside..
6. In a pan heat oil and add cumin seeds, rai, when it crackles add Urad Dal, asafoetida. Then curry leaves and whole red chilli. Stir..
7. Add chopped tomatoes and stir. Half cover on low flame to make the tomatoes mushy..
8. Add fenugreek powder, jaggery and stir well. Add salt and mix well. Cover to cook but keep stirring in between until the Thokku is of thick consistency..
9. Set aside..
10. Plate and enjoy.

A tangy sweet n sour chutney made with ginger, garlic and curry leaves which is tasty as well as healthy. Pairs well with pesarattu or adai and idlis or dosas. Mint thokku recipe - full video, step by step pictures. Tangy, spicy and flavourful, can be stored for a month and mixed with rice, or have it as side dish for curd rice like pickle. I picked a fresh bunch of mint leaves last weekend.