Vegetarian Concoctions

March 8, 2007

Pesarattu (Moong dal adai)

Filed under: Ginger, Whole moong dal — Hema @ 12:45 pm

The mere mention of Pesarettu, adai or dosai takes me on a joy ride down memory lane back home in India. Our kitchen springs up in front of my eyes. I see a girl, wearing a white and navy blue school uniform with her long hair oiled and plated up with a red ribbon, sitting on the kitchen counter watching her mother prepare dosais. A little boy comes in looking unkempt and points at his growling stomach. Both kids are instructed to wash their hands, legs and face, change their clothes and then come back with their tiffin plates. They frown and drag themselves into their respective rooms and come out after a while looking pretty much the same.

A plate is hurriedly rinsed and they sit on the kitchen floor with the plate in front of them in great anticipation. A bottle of til oil and a box full of molagai podi (gun powder) are given to them for self-service. Dosais are tossed endlessly into the plate one by one freshly prepared, right out of the tava.They gobble up the thin, white discs in no time and fight for the crisp outer circle. The mother shakes her head disapprovingly and asks them to get another plate, so they will stop fighting over every dosai and they refuse. They just like to eat from one plate…‘is se pyar badhta hai’…they announce, brilliantly quoting Aamir khan’s famous dialogue in Andaaz apna apna. After about 20 minutes of tossing and gobbling, the kids seem satisfied.

‘So, what’s for tomorrow’s tiffin’ asks the little boy.
‘I’m thinking adai’ says the mother
He lets out a happy squeal and sticks his tongue out at his sister.
The girl looks dissapointed.
‘And pesarettu for you’ says the mother looking lovingly at her daughter.
Its the sister’s turn to stick out the tongue at her little brother.

Ah! happy memories:) This is how my amma made pesarattus:

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Whole green moong dal – 4 cups

Raw rice – 1 cup

Ginger – a 1 X 1 inch piece

Green Chillies – 4-5 nos

Salt to taste

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Soak the dal and rice for 3-4 hours in warm water. Grind with ginger and chillies and little water to make a thick batter. Add salt to taste. I like to grind it course, so there is a crunch when you bite into it. I like to add some mint or cilantro leaves into it. Ladle some batter on the tava and spread it out by patting it with the back of the ladle. Pour a few drops of oil and turn it over after one side is browned and crisp. Serve it with molagai podi, white butter or any pickle of your choice.

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