This post is the second in series of the T20 Tadka. On 7 exciting match days, I shall be sharing a fusion recipe that clashes the food of the two states clashing with each other in the match. This recipe is a clash between Sunrisers Hyderabad and Kolkata Knightriders.
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.
|Pesarattu with Alu Chokha|
with Alu Chokha
Prep time including
soaking time: 4 hours
Cooking time: Less than
Makes 6-8 pesarattu
depending on the size and thickness
1 cup Tata I-Shakti
whole green moong
Oil to prepare the
1 tbsp mustard oil or
any vegetable oil
2 medium onions, peeled
and thinly sliced
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
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.
This recipe is a part of the Tata I-Shakti Dal T20 Tadka Campaign.
You can follow TataIShakti on Facebook to keep track of their updates and recipes.
A few things that different Tata I Shakti unpolished dals from the other dals:
- they take lesser washing to rinse before cooking
- the yield of cooked dal per cup of dry dal is more as compared to polished dals
Labels: Cuisine: Indian, Dal, Lentils and beans, Nutrition : Fibre rich, Nutrition: Protein rich, Tata I Shakti Dal Recipes