Recipe for Pesarattu with Alu Chokha

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.

iplt20, ipl2015, alu chokha, pesarattu
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

For Pesarattu:
1 cup Tata I-Shakti whole green moong
1 inch piece of ginger
3 green chillies
1 tsp salt or to taste
Oil to prepare the pesarattu

For filling:
2 large potatoes
1 tbsp mustard oil or any vegetable oil
2 medium onions, peeled and thinly sliced
2-3 red chillies
½ tsp salt

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.

This recipe is a part of the Tata I-Shakti Dal T20 Tadka Campaign. 
The recipe is also shared on the Tata I Shakti website.
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: 

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