Recipe for Pesarattu with Alu Chokha

Recipe for Pesarattu with Alu Chokha

Pesarattu is a kind of dosa from regions of the Andhra Pradesh - Telangana states and quite popular in the South Indian restaurants in Hyderabad such as Chutneys. It is eaten both as a breakfast item and as a snack. Here, the pesarattu is stuffed with alu-chokha, a Bengali style preparation of mashed potatoes. Alu Chokha is a simple mashed potato dish from Bengal made using minimal ingredients. The mustard oil gives it the typical Bengali taste and the caramelised onions provide a boost of flavour. You can also add other ingredients like peas to the mash.

Recipe for Pesarattu with Alu Chokha

Recipe Pesarattu with Alu Chokha

Prep time including soaking time: 4 hours

Cooking time: Less than 20 minutes

Makes 6-8 pesarattu depending on the size and thickness

Recipe for Pesarattu with Alu ChokhaPesarattu is a kind of dosa from regions of the Andhra Pradesh - Telangana states and quite popular in the South Indian restaurants in Hyderabad such as Chutneys. It is eaten both as a breakfast item and as a snack. Here, the pesarattu is stuffed with alu-chokha, a Bengali style preparation of mashe...

Summary

Rate it!0050
  • Coursebreakfast
  • Cuisineindian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

For Pesarattu:
Tata I-Shakti whole green moong
1 cup
Piece of ginger
1 inch
Green chillies
3
Salt or to taste
1 tsp
Oil to prepare the pesarattu
For filling:
Large potatoes
2
Mustard oil or any vegetable oil
1 tbsp
Medium onions, peeled and thinly sliced
2
Red chillies
2-3
Salt
½ tsp

Steps

  1. Wash and soak the Tata I-Shakti whole Green Moong for 4 hours in lots of water.
  2. After 4 hours, drain and grind to a paste with the ginger, chillies, salt and keep aside.
  3. Pressure cook the potatoes. Peel and using a masher or ricer, mash the boiled potatoes well. Keep aside.
  4. In a heavy bottomed pan, heat the mustard oil. Add the sliced onions and red chillies and fry on a medium heat until onions are golden brown. This will take around 8-10 minutes. To this, add the mashed potatoes and salt. Mix well for 2-3 minutes on low heat. Remove into a bowl and keep aside.
  5. To prepare pesarattu, heat a seasoned cast iron or non-stick tava.
  6. Using a kitchen tissue, apply a few drop of oil on the surface. Once the tava is hot, pour 1-2 ladles of batter and move in circles outward to get a thick dosa.
  7. Drizzle a teaspoon of oil along the circumference and allow to cook for 1 minute or so on one side until it turns golden brown and crisp. Turn over, add some oil and allow this side to turn golden too.
  8. Remove onto a plate and place a tablespoon of alu-chokha in the center and fold the pesarattu over and serve hot with chutneys of choice.

Check some of the other recipes from the Tata i-SHakti Series:

Similar Posts