Anant Ambani’s Favorite Pesarattu: Try This Delicious Recipe At Home

Anant Ambani loves to eat Andhra's Pesarattu. Here's a how you can make it at home: 1.Ingredients - 1 cup whole green gram (moong dal) - 2-3 green chilies (adjust to taste) - 1 inch piece of ginge

Anant Ambani loves to eat Andhra’s Pesarattu. Here’s a how you can make it at home:

1.Ingredients

– 1 cup whole green gram (moong dal)
– 2-3 green chilies (adjust to taste)
– 1 inch piece of ginger
– A handful of fresh coriander leaves
– Salt to taste
– Water as needed
– Oil or ghee for cooking

2.Steps

Step1-Soaking the Dal

Wash the whole green gram (moong dal) thoroughly and soak it in water for about 4-6 hours or overnight. This helps in easy grinding and enhances the texture.

Step2-Preparing the Batter

After soaking, drain the water from the dal completely.
In a blender or food processor, grind the soaked dal along with green chilies, ginger, and fresh coriander leaves into a smooth batter. Add a little water (about 1/4 to 1/2 cup) if needed to facilitate grinding. The batter should be of pouring consistency, similar to dosa batter.

Step3-Adding Salt

Transfer the batter into a mixing bowl and add salt to taste. Mix well.

Step4-Heating the Tava

Heat a non-stick griddle or a dosa tava over medium-high heat. Once hot, lower the heat to medium.

Step5-Making Pesarattu

Pour a ladleful of batter onto the hot griddle and spread it in a circular motion to make a thin pancake (similar to a dosa). You can make it as thin or thick as you prefer.

Step6-Cooking

Drizzle a little oil or ghee around the edges of the pesarattu and a few drops on top. Cook on medium heat until the edges start to crisp up and the bottom turns golden brown.

Step7-Folding and Serving

Fold the pesarattu in half or roll it up and transfer to a serving plate. Serve hot with coconut chutney, ginger chutney, or any chutney of your choice.

3.Tips

Variation: You can add finely chopped onions, cumin seeds, or grated carrot to the batter for added flavor.
Accompaniments: Pesarattu tastes best when served with coconut chutney, ginger chutney, or even sambar.

Enjoy your homemade Pesarattu!