Mysore Pesarattu Dosa Recipe

Todays recipe is Mysore Pesarattu dosa. I tasted this dosa dring my stay in hyderabad ...

Now whats pesarattu ?

Pesarattu(Telugu: పెసరట్టు), is a crepe-like bread unique to Telugu 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 state in India. It is typically served with ginger or tamarind chutney.Green chillies, ginger and onions are used in different variants of this snack.

A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad.

 Upma pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts.

Paired with the tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi ) it was quite a different treat! 

I thought of giving it a twist by adding red chilli garlic mysore chutney which is smeared while making Mysore Masala dosa and a new dimension was added to the regular pesarattu..

I made the Pesarattu dosa with green moong dal but you can even use whole green moong beans

Pesarattu taste yum even without upma too as we have onion, green chili and cumin seeds sprinkled so you can skip upma filling

Ingredients

To Grind

2 Cups - Hara Moong Dal/Green Gram

1/4 Cup - Rice

3 to 4- Green Chili

1 tsp - Chopped Ginger

2 garlic cloves 

1 small bunch coriander leaves

1 tsp - Cumin Seeds

To Taste - Salt/Namak

Filling for pesarattu 

2 Medium - Onions

4 - Green Chillies

2 tsp - Cumin Seeds

To Cook – Oil/Ghee

Red chilli chutney

1/4 cup - chanadal

 4 to 5 nos - Red chili
 4-5 garlic flakes
1 tsp tamarind
1 tablespoon – coconut/ 3 madras sambhar onion/ 1 medium onion
Salt to taste

Serving 

tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney,rava upma

Method:

 1. soak the moong beans and rice overnight(or atleast 5 hours) in enough water. next morning drain water rinse it few times and Grind together with rest of the ingredients and some salt + water to make batter of pouring consistency

2. Meanwhile roast cumin seeds slightly , finely chop onion and green chilies, mix together crushed cumin, chopped onion and green chili.keep aside.

3.Heat oil in a pan or kadai, add roasted gram (chana dal), dry red chili and roast in medium flame until it becomes light brown, add chopped onion, garlic and saute for another 1-2 mins, off flame and allow to cool.Grind roasted ingredients with salt, tamarind with little water to make thick chutney. (add 1 tbsp water at a time, not to make chutney watery).

4. Heat a tawa and spread one ladle-full of batter into a dosa.Spread it thinner for a crisper version, . Drizzle with some oil and let it cook covered on medium heat for 2 minutes .

When dosa is about to done, spread red chutney and put spread the minced onions,chilli cumin mixture on top .drizzle oil or ghee over edges, cook for 1 minutes in high to medium flame. Remove cover and check if pesarattu is cooked if not cover and cook again for 30 secs to a minute.

5. Apply ghee or oil on top and cook for 30 seconds to a minute to make pesarattu more crispy.

6.Serve hot with sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi)

Tips

1. You can even use potato masala (palya) filling instead of onion green chilli mixture to make Mysore Masala Pesarattu

2.The dosa can be made with whole moong beans or spilt moong lentils which are also known as green gram in English.For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans

3.You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love  

Instant Ragi Dosa recipe,How to make nachni dosa,Finger millet dosa

Want a healthy breakfast recipe ? If yes ,than the answer of your question is Ragi dosa!

 

 

 

Nutritious, high in dietary fibre, calcium and iron, ragi aka finger millet flour is gluten free, easily digestible with an earthy, nutty flavor.




Ragi dosa is one of the many different varieties of dosas you can find in Karnataka. This is an ideal gluten free breakfast.



Ragi is known as finger millet in English ,nachni in marathi/hindi Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also



 Ragi is popular down South and many families incorporate it in their daily meals in some form or the other.

These dosas are best enjoyed hot off the stove when they are slightly crisp.

this one is a quick recipe which doesnt need any grinding and soaking or fermenting . you can check out soft ragi idli recipe here



Ingredients

1 cup  ragi flour (nachni flour)
1/4 cup rava,semolina /sooji
1/2 cup Rice flour
1/4 cup Maida
1 cup slightly diluted curd
1 onions finely chopped
1" ginger,grated or finely chopped
3 tbsp coriander finely chopped
1 tbsp finely chopped curry leaves
2-3  finely chopped green chillies
2-3 tbsp grated fresh coconut
1 tbsp cumin seeds
1 tsp slightly crushed pepper corns
Oil/ghee as needed
salt to taste
3- 3.5  cups water approximately



Method:

1.Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.




2.Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
3. Once dosa pan is really hot. Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to form a outer circle and then fill in the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.don’t pour over and over again.
4. Add a tsp of oil/ ghee over it.Cover it with a lid& let it cook in medium flame  for around 3 mts until the dosa browns to a golden colour. It takes some time in medium flame HAVE PATIENCE.
5. If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to high and let the dosa roast for a half a minute or so
6 flip dosa cook it for another 40 seconds .Remove to a serving plate and serve with sambar, chutney or podi of your choice.


Tips:
1.use a non stick pan preferably
2 Buttermilk is optional. Replace it with more water.
3 Grated carrot or grated fresh coconut make for a nice addition in above batter
4 batter for ragi dosa should not be thick like regular dosa but be thinner and pouring consistency just like rava dosa batter


 

Tiffin sambar recipe, how to make hotel style tiffin sambar recipe

I love idli sambhar combination .hence i search for a variation in the idli as well as sambhar .

recipes. 

sambhar is an integral part of South Indian cuisine and there are innumberable variations with  freshly ground sambhar powder or with stored sambhar powders.

Todays recipe is hotel style tiffin sambhar which we get in the hotels.

Points to note about tiffin sambhar

1.This sambar is always made with potato ,tomato and shallots. It gives the maximum flavour, every ingredient complimenting each other. But to increase nutrition you can add Other vegetables like carrot,beans, yellow pumpkin (parangikkai), drumstick and brinjal as per avialability.

2. In many homes, tiffin sambar is made with only moong dal while few others use a combination of two to three types of dals.

3.another point to note in this sambar – one is the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery.

4.Vegetables are not essential for tiffin sambar except for shallots,potato and tomatoes.

5.This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is  just perfect

 It tastes awesome with mini idlis when drizzled with hot ghee.  Your kids will relish it and so will you

Ingredients

Toor dal - 1/4 cup (heaped)

Potato pieces - 1

Shallots(small onion) - 12

veggies chopped- 1 brinjal,carrot,2-3 beans,small piece of pumpkin

Green chilli - 2

Tomato – 2

Tamarind - small marble size

Turmeric - 1/4 tsp

Jaggery powdered - 1 tsp

Asafoetida - 1/8 tsp

Curry leaves - Few

Coriander leaves - 1 & 1/2 tblsp

Ghee - 1 tsp

Salt - 2 tsp (approx)

To roast

Channa dal - 3/4 tbslp heaped

Coriander seeds - 1 tbslp

Red chillies - 5

Fenugreek seeds - 1/2 tsp

raw rice - 1.5 tsp

curry leaves -5-6

Cumin seeds - 1/2 tsp

hing - half tsp

To Temper

Mustard - 3/4 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig

Oil - 2 tsp

red chilli broken into pieces -2

Method

1.Pressure cook toor dal for 3-4 whistles, with 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of oil. Mash the dal smoothly. Set aside

2.Mean while, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden colour. Take care not to burn anything. Cool down and powder into a coarse powder. 

3.In a kadai, heat 1 tsp oil Add half of the asafoetida and give a quick stir. Add onions and fry till transparent.Add tomatoes, green chillies,veggies,potato pieces and fry for 1 or 2 minutes.. Now add few torn curry leaves,  salt, turmeric, ,1 cup water and bring to boil for 2 minutes

4.Add the sambar powder. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.  Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.Now after adding the ground sambar powder and dal, the sambar tends to thicken. So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency.  once it starts boiling, as a final touch add the powdered jaggery and mix well.simmer for 2-3 minutes.

5.For tempering, heat ghee or oil in a small pan, add mustard seeds and allow to splutter. Add red chilis, curry leaves and asafoetida and saute for a few secs. Turn off flame and add the tempering to the simmering sambar and mix well.

6.Turn off flame, add coriander leaves or curry leaves and place lid. Do not open lid for at least 15-30 mts. serve with tiffins like idli, dosa, vada 

Tips :

• This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is not sharp
• You can use either tur dal or yellow moong dal or a combination of both the dals. 
• Vegetables are optional. The sambar is excellent with just shallots and tomatoes 
• Asafoetida is essential. It gives a unique flavor to the sambar.If pumpkin is not available, add more jaggery.Pumpkin adds sweetness to the sambar.
• Smells great even the next day
• Dont skip  the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery. 

Carrot chutney | Carrot Tomato Chutney

Chutney made using vegetables make a good accompaniment to a breakfast or a meal. carrot chutney is the one on my to do list since a long time .... This chutney pairs well with most Indian breakfasts and even with roti or chapathi. It can be had with plain rice 


 

This chutney is a little special, it is made with carrots and tomatoes. And it has no coconut, it has channa dal as the thickener. .Try this out and let me know how it turned out.
 

Ingredients:

Oil - 1 tsp
Dry Red Chilli - 3 to 4
Split Yellow Channa Dal - 2 tblspn
Shallots / Sambar Onion - 10 peeled
Ginger - 1 inch piece chopped
Garlic - 4 cloves
Carrot - 1 large chopped
Tomato - 1 large chopped
Salt to taste
Sugar - 1 tsp optional 

For Seasoning:
Oil - 2 tblspn
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1 tsp 
Asafoetida / Hing - 1/4 tsp
Curry leaves - 1 sprig

Method:

1. Heat oil in a kadai. Add in channa dal and dry red chilli, saute for a min till it is light golden.
2. Add in shallots, garlic, ginger. Give it a couple of mins toss.
3. Add in carrots and tomatoes, season with salt and sugar if using. Mix well. Cover and cook on a low heat for 10 mins till the carrot is tender. You could add a bit of water if the pan is dry.
4. Now remove all of this to a blender and make into a puree. Add water if needed.
5. Transfer this mix to a bowl. 
6. Heat oil in a small pan, add all the seasoning ingredients and  let it sizzle for a min.
7. Pour this over the chutney and mix well.
8. Serve with dosa or idly.

Davangere Benne Dosa(DBD)|Butter Dosa from davanagere Karnataka

This is a two year long awaited recipe which I always kept on postponing ,but finally tried last weekend for dinner.

Davanagere Benne Dosa in short form DBD is quite famous variety of dosa in Davanagere district located in the northern part of Karnataka. I have never tried the original dosa from Davanagere but I have tried it during Bangalore stay.

Davangere is a flourishing city in the heart of Karnataka state. Popularly called the Manchester of Karnataka on account of the cotton production,  it is land of excellent  educational prominence as well as its culinary blend of both North and South Karnataka cuisine . 

 But Davangere is known world over for its famed Benne dosas or butter dosas. Davangere Benne dosa , where benne means plain white delicious butter which is slathered liberally on the dosa while it is being cooked and usually served with a mild almost bland mixture of mashed potatoes, onions, green chillies and usually no tempering is done.

A thick coconut chutney with green chillies and gram dal completes this yummy simple dish which really needs no accompaniments as the buttered rich dosa is very heavy and amazingly crisp at the edges  and soft inside. 

Difference between DBD and normal Dosa

1.These dosas are not spread into large ones,they are of medium size,thick and crispy ones.

2.The proportions used for the batter is quite different for this dosa which makes the dosa quite thick,soft and extremely crispy.

3.The potato masala served with DBD is of pale yellow color unlike the deep yellow potato palya of masala dosa and is quite plain but very flavorful.

4.The chutney is made extremely spicy to go well with the no spice potato masala and crispy buttery Davanagere Benne Dosa.

 5 Liberal usage of fresh and good quality white butter which makes the dosa extremely

tasty and crispy.

Recipe source : chef and her kitchen

Ingredients:

4 cups Long grain rice/regular rice
2 cups Idli rice
1/2 cup poha/pressed rice
1/4 cup urad dal
1 cup murmur/puffed rice
1 tsp fenugreek Seeds
6 green chillies
Salt to taste

To add before making dosa:
1 tbsp maida
1 tsp sugar
A pinch of soda

loads of fresh white butter for roasting the dosas

Method :

• Soak Long grain rice, idli rice, poha, urad dal, murmur, fenugreek seeds for 6 hours and grind it into uniform smooth mixture.
• Now add chopped green chillies and salt and grind again.Ferment it overnight .
• JNext morning just before preparing the dosas,  add maida, sugar and soda and mix well.
• Pour the batter on a hot tawa and quickly make a dosa of six inch  diameter.Make dosas like usual by spreading a little thicker batter than normal dosas, you will notice the dosa getting small holes everywhere.
• Pour ghee or melted butter over the edges and do not pour butter on the top of dosa initially.Close it with a lid and roast on medium flame,after a minute open the lid and add the blobs of butter and let it roast until you get to see the edges turning deep red in color.
• If you add the butter initially it will make dosa soft and with white patches on it instead of beautiful brown crisp crust.This step is very important and crucial to get a thick brown crust.Increase the flame in the end and roast the dosa for few seconds.
• Reduce the flame,sprinkle some water and proceed making the remaining dosas.
  Fold it into half and place a dollop of fresh white butter.Serve it with aloo palya and white coconut chutney on the side which made specially for DBD.

Aloo Palya:

Ingredients :
2 medium potatoes (skin peeled)
4 green chillies
1 medium onion (chopped lengthwise)
Salt to taste
1 Tsp oil

Method :

• Pressure cook potatoes with green chillies for 2 whistles.
• Once the cooker is cooled, mash green chillies with aloo and mix well. And keep the mixture aside.
• In a kadai heat oil and fry onions till translucent.
• Add salt to taste and mix well.
• Now add the mashed aloo mixture and mix it well.

White Coconut chutney:




Ingredients :
1 cup freshly grated coconut
1/4 cup fried gram
1/4 tsp tamarind pulp (I used ready pulp)
6-8 green chillies
2 garlic cloves (optional)
1/4 tsp sugar
Salt to taste

For tadka:
1 tsp ghee
1/2 tsp mustard

Method :

• Grind fried gram into a course powder.
• Add the rest of the ingredients and grind into a course mixture again.
• Heat ghee in a small tadka pan and crackle mustard seeds in it and add this to the coconut chutney and mix well