Gongura Podi Pesarattu
Pesarattu — the whole green moong dosa that Andhra breakfasts are built on — gets a sharp, tangy lift here from Zingy Gongura Podi folded right into the batter. The sun-dried gongura and mustard seeds in the podi cut through the nuttiness of the moong in exactly the way a good achaar would, except the flavour is baked into every crispy bite. No chutney required.
Prep: 10 min | Cook: 20 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Zingy Gongura Podi
- 1 cup whole green moong (soaked overnight or for 6 hours)
- 1 small green chilli (adjust to taste)
- 1/2 inch ginger
- 2 tbsp rice flour (for crispiness)
- salt to taste salt
- as needed water (to grind batter)
- as needed oil or ghee (neyyi) for the tawa
Method
- Drain the soaked green moong and add to a grinder with the green chilli, ginger, and just enough water to grind to a thick, coarse batter — it should not be smooth or runny.
- Transfer the batter to a bowl. Add the rice flour, salt, and Zingy Gongura Podi. Mix well. The batter will take on a warm reddish tinge from the gongura and chilli — that is the colour you want.
- Heat a tawa on medium-high until it is properly hot. Sprinkle a few drops of water — they should sizzle and vanish immediately. Wipe with a half onion dipped in oil.
- Pour a ladle of batter onto the centre of the tawa and spread it in a circular motion, working outward, to a thin round. Drizzle oil or ghee around the edges.
- Cook for 2-3 minutes until the edges lift and the underside turns golden and crisp. The top will look dry and set. Flip and cook for another minute.
- Serve hot off the tawa with coconut chutney or a small bowl of curd on the side. The pesarattu needs nothing else — the gongura podi has done the seasoning.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Rich in Potassium