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...
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Alasanda Vada, also known as Black-eyed Pea Fritters, is a delicious South Indian snack made from black-eyed peas. Here's how I make it:
Ingredients:
- 1 cup black-eyed peas (alasanda), soaked overnight
- 2-3 green chili peppers, finely chopped (adjust to taste)
- 1 medium onion, finely chopped
- 2-3 tablespoons fresh coriander leaves, chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Oil for deep frying
Instructions:
- Drain and rinse the soaked black-eyed peas. In a food processor or blender, coarsely grind the black-eyed peas without adding any water. The mixture should be slightly coarse, not a smooth paste.
- Transfer the ground mixture to a mixing bowl. Add chopped green chili peppers, finely chopped onion, grated ginger, cumin seeds, asafoetida, chopped coriander leaves, and salt.
- Mix all the ingredients well to form a dough-like consistency. You should be able to shape the mixture into small patties.
- Heat oil in a deep frying pan over medium heat.
- Take a small portion of the mixture and shape it into a small round patty or vada.
- Gently slide the shaped vada into the hot oil. Fry on medium heat until the vada turns golden brown and crispy. Make sure to flip the vada occasionally for even frying.
- Once the vada is cooked, remove it from the oil using a slotted spoon and place it on paper towels to drain excess oil.
- Repeat the process with the remaining mixture, shaping and frying the vadas in batches.
- Serve the delicious Alasanda Vadas hot with your favorite chutney or dip. They can be enjoyed as a snack or even as a side dish.
Optional: If you prefer a healthier option, you can also shallow fry the vadas on a non-stick pan using less oil until they are golden and crispy.
Enjoy your homemade Alasanda Vadas!
These savory and crispy fritters are sure to be a hit among your family and friends.