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...
Atukula Gunta Pongalu, also known as Poha Ponganalu or Andhra Ponganalu, is a traditional South Indian breakfast dish made from flattened rice and rice flour. Here's how I make it:
Ingredients:
- 2 cups flattened rice (poha or atukulu), washed and soaked for 15 minutes
- 1 cup rice flour
- 1/2 cup yogurt (curd)
- 1 medium onion, finely chopped
- 2-3 green chili peppers, finely chopped (adjust to taste)
- 2 tablespoons fresh coriander leaves, chopped
- 1 teaspoon ginger, grated
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Oil or ghee for cooking
Instructions:
- In a mixing bowl, combine the soaked flattened rice (poha), rice flour, yogurt, chopped onion, green chili peppers, grated ginger, chopped coriander leaves, cumin seeds, asafoetida, and salt. Mix well to form a batter. The batter should be thick yet pourable. You can add a little water if needed.
- Heat a Ponganalu pan (a special pan with multiple round molds) or a regular non-stick pan over medium heat. Add a few drops of oil or ghee into each mold of the Ponganalu pan.
- Once the pan is hot, pour spoonfuls of the batter into each mold, filling them about 3/4 full.
- Allow the Ponganalu to cook on medium-low heat. You will notice bubbles forming on the surface and the edges turning golden brown.
- Carefully flip each Ponganalu using a spoon or fork. Cook the other side until it becomes golden brown and crispy.
- Remove the cooked Ponganalu from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Repeat the process with the remaining batter, adding a little oil or ghee to the molds before pouring in the batter each time.
- Once all the Atukula Gunta Pongalu are cooked, serve them hot with coconut chutney, peanut chutney, or any other chutney of your choice.
- Enjoy this traditional South Indian breakfast dish with a cup of hot tea or coffee!
Note: If you don't have a Ponganalu pan, you can also make these in a regular non-stick pan by spooning small portions of the batter onto the pan and shaping them into small round pancakes.
Atukula Gunta Pongalu are flavorful and wholesome, perfect for a hearty breakfast or brunch.