Authentic to Andhra cooking, pesarattu masala kura has a very unique taste. This is my mother-in-law's recipe, and without a doubt, one of my husband's favourite! It might be frightening to follow a lengthy procedure and on top of it pesarattu itself can be eaten as is with rice. So, why bother? But, making peasrattu for this is easier as they should be made thick without worrying about the shape and very easy to saute'. Why not try it next time when you have some leftover pesarattu?
2 cups Whole Green Moong dal - Pesallu
Hand full Raw Rice
4 Green Chilies
1 tsp jeera
Mix and soak dal and rice over night. Grind along with chilies, ginger and jeera to a nice batter using water and salt as required.
This batter does not need fermenting and is ready to be made into pesarattu after grinding.
Grease a dosa pan with oil and pour the batter in circles spreading evenly and thick (thicker than a regular pesarattu) with the ladle.
Add a tsp of oil so that it can be removed easily from the pan. Turn it the other side and let roast.
Remove and stack on a plate. Let cool and cut into diamonds with a sharp knife and set aside.
For the Saute'
Hand full cherry Tomatoes - Optional
2 tsp Ginger-garlic paste
2 tsp Garam masala
Take 4 tsp oil in a skillet and saute onions. Add ginger-garlic paste and fry for a few minutes. Then add some salt and garam masala. (I used home made garam masala, please refer to Garam masala in pickles and powders)
Now add cut pesarattu pieces, chopped coriander, cherry tomatoes and mix well. Fry for a few minutes and remove from flame.
This is a good side dish with white rice or jeera rice.