Pesarattu

Ingredients list for Pesarattu

• 1 cup Whole green gram (sabut moong) , soaked overnight and drained
• 2 tablespoons Rice , soaked overnight and drained
• 1 Green chilli
• 1 inch Ginger , finely chopped
• 7-8 Curry leaves
• 2 tablespoons Fresh coriander leaves , chopped
• to taste Salt
• to shallow fry Oil
• 100 grams Cottage cheese (paneer) , cut into 1/2 inch cubes
• 2 medium Tomatoes , sliced
• to sprinkle Gun powder (molaga podi)
• to serve Tomato ketchup
• to serve Coconut chutney

Method

1. Put green gram in a grinder jar, add rice, green chilli, ginger, curry leaves, coriander leaves and sufficient water and grind to a fine paste. Transfer into a bowl and set aside for 1 hour.
2. Add salt and mix well.
3. Heat a non-stick pan, drizzle a little oil and spread with muslin cloth. Pour a ladle of batter and spread it evenly. Drizzle some more oil all around. Flip when the underside is golden and cook the other side till golden brown.
4. Place cottage cheese cubes and tomato slices alternately and sprinkle gunpowder over them. Fold and remove the pesarattu from the pan onto a serving plate. Make more pesarattu in the same way.
5. Serve hot with tomato ketchup and coconut chutney.