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Last week I have shared Upma Pesarattu with you all. Now I am sharing one more variety of Pesarattu that is a special breakfast recipe in Andhra, named "Ullipaya Allam Pesarattu / Onion Pesattu". Same Pesarattu batter is used to make this Onion Pesarattu. After spreading the Pesarattu on Tawa, I have spread finely chopped onion, sprinkled coriander leaves, little jeera, finely chopped ginger on top of pesarattu. Fried the Onion Pesarattu both sides well. Onions and ginger adds a fantastic flavour to Pesarattu. Serve when hot and enjoy this super tasty Onion Pesarattu along with Ginger Chutney or Coconut chutney.
Please follow the below the given recipe details and try out today. Enjoy cooking and enjoy tasting Ullipaya Allam Pesarattu...!!!
INGREDIENTS :
1 cup Moongdal (soaked for 4 hours)
1/4 tsp Ginger Garlic Paste
Salt to taste
2 Green Chillies
Pinch Cooking Soda
2 tsp Onion - finely chopped
Coriander Leaves
1 tsp Jeera
1 tsp Ginger - finely chopped
1 tbsp Oil
Coriander Leaves
1 tsp Jeera
1 tsp Ginger - finely chopped
1 tbsp Oil
METHOD :
1) Soak Moong dal for 4 hours.
2) Now add little ginger garlic paste, green chillies and salt to taste.
3) Grind to make batter like dosa batter.
4) Add a pinch of cooking soda, mix well.
5) Heat tawa and add a ladle of batter.
6) Spread well and make pesarattu
7) Add finely chopped onions, coriander leaves, little jeera, finely chopped ginger on top.
7) Add finely chopped onions, coriander leaves, little jeera, finely chopped ginger on top.
8) Add little oil on all sides of pesarattu.
9) Cook well both sides.
10) Fold the pesarattu to half and take out.
11) Serve when hot.
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