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 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 Chokha
- 1 cup moong Tata I - Shakti whole green
- 1 inch ginger piece of
- 3 green chillies
- 1 tsp salt or to taste
- 2 potatoes large
- 1 tbsp mustard oil vegetable oil or any
- 2 onions medium , peeled and thinly sliced
- 2 - 3 chillies red
- xbd tsp salt
- Wash and soak the Tata I-Shakti whole Green Moong for 4 hours in lots of water.
- After 4 hours, drain and grind to a paste with the ginger, chillies, salt and keep aside.
- Pressure cook the potatoes. Peel and using a masher or ricer, mash the boiled potatoes well. Keep aside.
- 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.
- To prepare pesarattu, heat a seasoned cast iron or non-stick tava.
- 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.
- 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.
- 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.