Pesarattu and Groundnut chutney – Recipe

Hi folks,

During my short stay in Hyderabad, I got to explore few of their regional dishes and one dish that I fell in love with instantly, was Pesarattu. My hostel served it as breakfast once a week and it was an amazing and a complete meal! I met the hostel cook and learnt the recipe and ever since then it has been a staple menu at home. 

I have tried pesarattu with lot of side dishes including idly podi but groundnut chutney is the best combination and it elevates the taste of pesarattu a notch. 

Let us dive into the recipe of both:

Pesarattu: 

Ingredients:

• Green gram – 1.5 cups (300gm)
• Green chillies – 5-6nos
• Ginger – a small piece (peeled)
• Jeera – 1tbsp
• Salt – per taste

 Recipe:

• Wash green gram and soak it for at least 4 hours

• Grind all the ingredients together to a fine paste. (As my father specifically likes it textured, I ground it into a coarse paste, fine paste is what makes the batter even tasty). It has to be the same consistency as that of dosa batter.

• Pour it on a hot tawa, spread it like dosa and add little oil

• Once the edges turn crispy turn it to the other side and let it cook

• Pesarattu is ready!

Groundnut chutney:

Ingredients:

• Groundnut -1 cup
• Red chillies – 10-12
• Garlic – few pods
• Salt – per taste

For Tempering:

• Oil – 1 tbsp
• Mustard – ½ tbsp
• Jeera – ½ tbsp
• Curry leaves – a handful

Recipe:

• Grind all the ingredients together, sprinkle water as and when required to make a fine chutney

• Heat oil in a kadai and temper with mustard, jeera and curry leaves 

• Add this to the ground chutney

Try Pesarattu with this yummy groundnut chutney and enjoy your meal.

Pesarattu, while cooking on the tawa, when smeared with rava upma on one side and folded makes it MLA pesarattu (the masala dosai version of pesarattu :) ) It tastes unbelievably good, trust me!

Have you tried Pesarattu before? Leave your responses in the comments section below!

XOXO

Divagirlnextdoor