India is not only, known for its diversity in culture and tradition, but also known for its diversity in cuisine. From north to south, every state has its own signature dishes. It reflects a perfect blend of various cultures. Indian food in each of the 29 regions have its own particular ingredients, spices and cooking method. In the south Black pepper, tamarind and coconut are widely used in the hotter dishes. Mustard is a common ingredient in the eastern cooking. The western region probably has the most diverse style of food in India. In the north, the cuisine is less spicy and commonly features red and green chillies, saffron, ghee and yoghurt.
So from this month, I am introducing a new session in my cookery blog- SIGNATURE DISHES OF INDIAN STATES. Every week I will be posting a dish from each state of India.
My first recipe is – PESARATTU DOSA FROM ANDHRA PRADESH.
Pesarattu dosa or Moong dal dosa is a popular signatory breakfast from Andhra Pradesh. The uniqueness of this dosa is, it is made with green moong dal,(Green Gram) which does not need any fermentation and is quick to make. It is a healthy and nutritious dosa variety. It tastes best when served with coconut chutney and a hot piping cup or tea or filter coffee.
Ingredients
1cup green gram or whole moong
¼ cup Raw rice
¾ inch of ginger piece
3 green chillies
½ tsp cumin seeds
Ghee/oil
Salt to taste
For topping
2 finely chopped onion
2 chopped green chillies
2 tsp chopped coriander leaves
Method
Soak the green gram and rice in water for about 6 hours
Drain the water and rinse them well
Add green gram, chillies, cumin, ginger and salt to a blender and grind into a thick batter by adding little water.
Add little oil in a pan then add the chopped onions, and chopped green chillies sauté for a minute and then add the coriander leaves and keep aside.
Heat a greased tawa and pour ¾ cup of batter on the tawa and quickly spread it to a thin layer
Pour ghee/oil on the edges. When the pesarattu is cooked well flip to the other side and side
Sprinkle onion green chilli mix on the top of the pesarattu and fold it
Serve hot pesarattu dosa with chutney.
