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...
Pulihora, also known as tamarind rice, is a popular South Indian dish that's both tangy and flavorful. It's often prepared during festivals, special occasions, or as a quick and tasty meal. Here's a simple recipe for making pulihora: Ingredients: For the Rice: 2 cups cooked rice (preferably cooled, leftover rice) 1 tablespoon oil For the Pulihora Paste: 1/2 cup tamarind pulp (soaked in water and strained) 1 teaspoon mustard seeds 1 teaspoon chana dal (split chickpeas) 1 teaspoon urad dal (split black gram) 1/2 teaspoon fenugreek seeds 2-3 dried red chili peppers (adjust to taste) 1/2 teaspoon turmeric powder 1/2 teaspoon asafoetida (hing) 10-12 curry leaves 1/4 cup peanuts (optional) Salt to taste For Tempering: 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon chana dal 1 teaspoon urad dal 2-3 dried red chili peppers 1/4 teaspoon asafoetida (hing) A pinch of turmeric powder Curry leaves Instructions: In a pan, dry roast the fenugreek seeds, mustard seeds, chana dal, ur...