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...
Gutti Vankaya Kura is a popular traditional dish from South Indian cuisine, particularly Andhra Pradesh and Telangana. It's made with small eggplants that are stuffed with a flavorful mixture of spices and cooked in a rich gravy. Here's how I make it: Ingredients: For the stuffed eggplants: Small eggplants (about 10-12) 1 cup roasted peanuts (coarsely ground) 2 tablespoons sesame seeds (dry roasted) 2 tablespoons desiccated coconut (optional) 1 tablespoon red chili powder (adjust to taste) 1 teaspoon coriander powder 1/2 teaspoon cumin powder Salt to taste A pinch of turmeric powder 2 tablespoons tamarind pulp For the gravy: 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds Few curry leaves 1 medium onion (finely chopped) 2 medium tomatoes (finely chopped) 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon coriander powder Salt to taste Chopped cilantro for garnishing Instructions: Wash the eggpla...