I have never visited Andhra Pradesh but have always had a lot of friends from there. At one point when I was working in Bangalore I wanted to visit Hyderabad just to see their famous chudi (bangles) bazaar. I have not made it there yet. Maybe someday.
To kick off to this challenge I wanted to make a signature Andhra dish. I looked through my wish list of 'recipes to try or repeat' and found pesarattu. A few months ago my sister visited a cousin and mentioned the delicious Pesarattu breakfast prepared by our sister-in-law. That had got me thinking about making Pesarattu and I had added it to my long list of 'recipes to try or repeat'.
Pesarattu is a crepe made with mung and usually eaten for breakfast in Andhra Pradesh. While it can be eaten on its own, it is also paired with upama.
While mung is usually soaked in water for 6-7 hours before it is ready to be ground, I had to soak it for about 20. The 32 F overnight temperature and the fact that I left it on the wide ledge by the kitchen window may have had something to do with it. Needless to say no one got pesarattu for breakfast. They had to eat it for dinner.
You will need
For the batter
1 cup mung soaked overnight
2 tbsp. rice flour
1/2 ginger garlic paste
1 tsp. ground cumin
1 tsp. red chili powder
salt to taste
4 tbsp. onion, chopped
Grind the soaked mung to a paste. Add all the other ingredients and mix well. Thin out the batter if needed. If should be a little thicker than pouring consistency.
Heat a griddle pan. Add a few drops of oil and spread it around with a spatula. Place a ladle of batter in the center of the pan and using a circular motion in ever increasing circles form a large circular disc. Sprinkle a little onion and cover to cook.
When the bottom turns brownish in color, flip it over. Cook the other side. Flip it over again. Fold the edges in to form a triangle.
Turn over and serve.
Wipe the pan clean with a moist paper towel before pouring batter on it.
After every two or three pesarattu's srpinkle some oil on the pan.