Andhra Pradesh is destination next on my Dakshin Samyal aka my Southern sojourn. My friend Sushma, was kind enough to share some of her family recipes with me and I was able to get together this meal.
The MLA Pesarattu, called so because it is popular in the the MLA quarters at Hyderabad. The green lentils dosas are roasted in ghee and served with a tangy ginger tamarind chutney (Allam Pachadi) and ghee laden Upma. A rich platter!
For the Pesarattu/ green lentil pancakes
(This recipe makes 10-12 pesarattu)
1 cup whole moong dal with skin/ chhilke waali moong dal
2-3 green chillies
2 inch piece of ginger
Salt to taste
1 tbsp rice flour (optional)
1 onion, chopped fine
A few cashew nuts, chopped coarse
Some fresh coriander
Ghee/clarified butter to cook the pesarattu (may use oil)
Chop the ginger and green chilles into large chunks and soak them with the dal in enough water for 4-5 hours.
Rinse and blend into a thick paste. Do not throw the water used to soak. Add as required while grinding. Do not add too much. We need a thick batter. Some rice flour may be used if the batter is difficult to work with.
Add salt just before making the pesarattu.
Heat a heavy griddle. Sprikle water and wipe. Immediately, spread a ladle of the batter like a dosa. Drizzle some ghee around and in the centre.
Spread a little thick for sofe pesarattu and really thin for crisp ones.
Lower the flame and cook till done. If required, flip and cook the other side.
On top of it sprinkle the onions, cashews and coriander.
Spread two tablespoons of upma ( Find recipe here) inside the pancake and serve hot with the tangy garlic chutney.
(Makes ¼ cup chutney)
This tangy spicy chutney is a tease! You cannot stop licking it off the bowl. It is that yum!! 😀
2 Tbsp tamarind pulp ( take a lemon sized ball of tamrind, soaked in 1 cup of water and strain it)
1 2×2 inch block of jaggery/gud, crushed to small pieces
3 Tbsp grated ginger
Salt to taste
½ tsp red chilli powder ( or more if you want it hotter)
1 tsp oil
Soak the jaggery in tamarind pulp for 2 hours.
After the mixture has been soaking for 2 hours, heat the oil and sauté the ginger in it. Add salt and chilli powder, stir for a few seconds and remove.
Cool and add the sautéed ginger to the tamrind jaggery mixture.
Soak for another 2 hours to imbibe all the juices and the flavours to come together.
Blitz the mixture and cook on the gas on low heat for about 40 minutes to an hour to get a sticky spicy delicious ginger tamarind chutney! Yum 😀 :DBe careful. If you don’t stop ‘tasting’, you might have none left to serve with the pesarattu. Works well with dosas too.