Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu: Ingredients: 1 cup whole green gram (moong dal), soaked for 4-6 hours 2-3 green chili peppers, chopped (adjust to taste) 1 inch ginger, grated 1 small onion, finely chopped A handful of fresh coriander leaves, chopped Salt to taste Oil or ghee for cooking Instructions: Drain the soaked moong dal and rinse it thoroughly. In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter. Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well. Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee. Pour a...
Here's the recipe for making Bobbatlu, also known as Puran Poli, in the native style:
Ingredients:
For the stuffing (Puran):
- 1 cup of chana dal (those split chickpea lentils)
- 1 cup of jaggery
- About 1/2 teaspoon of cardamom powder (for that lovely aroma)
- If you like, a teensy bit of nutmeg powder (totally optional, but adds a nice twist)
For the dough (Polis):
- 2 cups of whole wheat flour (atta, if you want to be fancy)
- A pinch of salt (just a tiny bit, to bring out the flavors)
- Water, as much as you need
- Ghee or oil, for cooking (makes things tasty)
Instructions:
For the stuffing (Puran):
- First off, wash the chana dal really good, and then let it soak in water for around 2 hours.
- After soaking, drain the water and pop those lentils in a pressure cooker. Give 'em a good cook till they're all soft and mushy. Drain off any extra water.
- Grab a pan, toss in that jaggery with a tad bit of water and heat it up till it melts. Strain it to get rid of any weird stuff.
- Now, mix the cooked chana dal with the melted jaggery in the pan. Cook it over low heat, stirring till it thickens up and doesn't stick to the pan's sides anymore.
- Sprinkle in the cardamom powder and, if you're feeling adventurous, a touch of nutmeg. Stir it all together and turn off the heat. Let the stuffing cool down.
For the dough (Polis):
- In a bowl, take the whole wheat flour and throw in that pinch of salt. Mix it up real good.
- Gradually add water and start kneading. You want the dough to be nice and soft. A spoonful of ghee or oil while kneading helps make it smooth and pliable.
- Cover up the dough with a damp cloth and let it chill for about half an hour.
Assembling and Cooking:
- Time to shape these babies! Take a bit of dough, flatten it into a small circle, and plop in a spoonful of the stuffing right in the middle.
- Gently bring the edges of the dough together to cover up the stuffing and make a ball.
- Now flatten that ball into a round disc, using your hands or a rolling pin.
- Heat up a tawa (it's like a flat pan) over medium heat. Place the flattened poli on it.
- Cook it on both sides, smearing a tad of ghee or oil, till you see those lovely golden-brown spots.
- Once it's cooked, take it off the tawa and put it on a plate.
- Repeat the whole process for the rest of the dough and stuffing.
And there you go, you've got yourself some delightful Bobbatlu (or Puran Poli) ready to enjoy. Serve it warm with a dab of ghee, and you're in for a treat!