Hello everyone!!!!!!!!!!!!!
This pesaratu was actually tasted by me in a hotel in Mantralayam few years back.It was very spicy and i just thought to add my ideas to make it more healthier & less spicier because my family does not like spicy foods.
Pesaratu generally involves dal but i have tried it with new ingredients of my choice.
And it came out very well.So you can also try this.
Ingredients:
1.) Tomato - 4(Big ones)(Bangalore Tomatoes)
2.)Green Chillies - As required
3.)Red chillies - As required
Note:Always put in equal pro potion regarding chillies,like 2 green chillies:2 red chillies,depending upon the spicy flavour of your house.
4.)Jeeragam - 2 teaspoons(Normal big spoon)
5.)Molagu - Just half spoon(Normal small spoon)(You can just count the
number of molagu here)
6.)Curry Leaves - 4 big strings
7.)Coriander Leaves - Equal to curry leaves
8.)Ginger - Half Piece(Half in the size of your thumb)
9.)Garlic - 2 Nos(If required)
10.)Sombu - Half teaspoon(Normal big spoon)
11.)Garam Masala - 2 Pinches
12.)Dry mango powder/ - 2 pinches
Amchur powder
13.)Rice flour -5 spoons(normal big spoon)
14.)Aatta Mavu -2 spoons(normal big spoon)
15.)Bengal gram/kadalai -3 spoons(normal big spoons)
mavu
16.)Salt -As required
17.)Asafoetida - 1 PINCH
18.)Water -Required to make the batter
These are the general ingredients required to make this dish.
For the batter:
Grinding:
Grind all the below items and make a fine paste.
Tomato,green chillies,red chillies,jeeragam,curry leaves,coriander leaves,ginger,garlic and sombu.
If you want you can put the required salt for the dish in this and grind along.
Final Batter:
1.)Mix the rice flour,atta mavu and kadalai mavu togethor and make a fine paste.Please take care that no lumps are formed.
2.)Put asafoetida and molagu as mentioned above in this batter.
3.)Put the grinded paste in this mixture.
4.)Again add some coriander leaves to this batter.Chop it very finely.
Note: Mix well this batter with your hands to confirm there is no lumps.
Final Step:
1.) Take the batter and make it like a dosai .
Extra Tips:
1.)You can add one or two small onion and grind it (raw) and mix in the batter.
2.)You can either put salt while grinding or finally you can add. I added the salt while grinding itself.
3.)Make this batter and keep aside for 1 hour for better results and if you refrigerate,use it the very next day because if you use it in the fridge for the second day,the pesaratu is not coming as crispy as the first and second day.
4.)How much extra coriander you put, the dish gets that much taste.
5.)If somebody in your family has acidity,you can avoid garam masala and ginger.Without putting these two also the pesaratu comes fantastically.
6.)You can use gingelly oil instead of normal oil.I used the same.
7.)Instead of coriander,you can add pudhina leaves to get the mint flavour.
To make the pesaratu more thinner,when u make it in the pan, make it like rava dosai or karacha mavu dosai.The more thinner it is the more tastier.
I use only non-stick thava.So my pesaratu has less oil and it is very thin.
With the above said measurements, i got 8 pesaratus.
How to make Sweet onion chutney:
My husband loves small onions so i have made this chutney with small onions only.You can make the same with big onions too.Small onions gives you a bit of better taste.
Ingredients:
1.)Small Onions - In a soup bowl
2.)Red Chillies - As required
3.)Salt - As required
4.)Jeeragam - Half teaspoon(normal big spoon)
5.)Velam - In size and thickness of 5 rupees coin.Take 2 times the same.
6.)Coriander Leaves - As required.
Method to do the sweet onion chutney:
1.)Heat the oil in a pan.(Gingelly oil)
2.)Put the mustard seeds and allow it till it settles down.
3.)Then put all the small onions and fry till they are golden brown and soft.
4.)Add salt now so that it blends well with the small onions.
4.)Add red chillies and jeeragam and coriander leaves.
5.)Now finally add the velam and when it starts melting, you can stir it nicely and turn off the oven.
6.)Allow it to cool down and grind it.
7.)The chutney is ready to serve.
Extra tips:
1.)If you add pudhina in the batter, then do not add it in the chutney also.
2.)Coriander can be added in both but in chutney it should be less and it is just for the flavour.
3.)I fully used only gingelly oil for the both the dishes.
Hope you will try this and enjoy my Tomato/Thakali pesaratu with sweet onion chutney.
Bon appetit!!!!!!!!!!!!!!!!!!
Ishwarya Balaji
This pesaratu was actually tasted by me in a hotel in Mantralayam few years back.It was very spicy and i just thought to add my ideas to make it more healthier & less spicier because my family does not like spicy foods.
Pesaratu generally involves dal but i have tried it with new ingredients of my choice.
And it came out very well.So you can also try this.
Ingredients:
1.) Tomato - 4(Big ones)(Bangalore Tomatoes)
2.)Green Chillies - As required
3.)Red chillies - As required
Note:Always put in equal pro potion regarding chillies,like 2 green chillies:2 red chillies,depending upon the spicy flavour of your house.
4.)Jeeragam - 2 teaspoons(Normal big spoon)
5.)Molagu - Just half spoon(Normal small spoon)(You can just count the
number of molagu here)
6.)Curry Leaves - 4 big strings
7.)Coriander Leaves - Equal to curry leaves
8.)Ginger - Half Piece(Half in the size of your thumb)
9.)Garlic - 2 Nos(If required)
10.)Sombu - Half teaspoon(Normal big spoon)
11.)Garam Masala - 2 Pinches
12.)Dry mango powder/ - 2 pinches
Amchur powder
13.)Rice flour -5 spoons(normal big spoon)
14.)Aatta Mavu -2 spoons(normal big spoon)
15.)Bengal gram/kadalai -3 spoons(normal big spoons)
mavu
16.)Salt -As required
17.)Asafoetida - 1 PINCH
18.)Water -Required to make the batter
These are the general ingredients required to make this dish.
For the batter:
Grinding:
Grind all the below items and make a fine paste.
Tomato,green chillies,red chillies,jeeragam,curry leaves,coriander leaves,ginger,garlic and sombu.
If you want you can put the required salt for the dish in this and grind along.
Final Batter:
1.)Mix the rice flour,atta mavu and kadalai mavu togethor and make a fine paste.Please take care that no lumps are formed.
2.)Put asafoetida and molagu as mentioned above in this batter.
3.)Put the grinded paste in this mixture.
4.)Again add some coriander leaves to this batter.Chop it very finely.
Note: Mix well this batter with your hands to confirm there is no lumps.
Final Step:
1.) Take the batter and make it like a dosai .
Extra Tips:
1.)You can add one or two small onion and grind it (raw) and mix in the batter.
2.)You can either put salt while grinding or finally you can add. I added the salt while grinding itself.
3.)Make this batter and keep aside for 1 hour for better results and if you refrigerate,use it the very next day because if you use it in the fridge for the second day,the pesaratu is not coming as crispy as the first and second day.
4.)How much extra coriander you put, the dish gets that much taste.
5.)If somebody in your family has acidity,you can avoid garam masala and ginger.Without putting these two also the pesaratu comes fantastically.
6.)You can use gingelly oil instead of normal oil.I used the same.
7.)Instead of coriander,you can add pudhina leaves to get the mint flavour.
To make the pesaratu more thinner,when u make it in the pan, make it like rava dosai or karacha mavu dosai.The more thinner it is the more tastier.
I use only non-stick thava.So my pesaratu has less oil and it is very thin.
With the above said measurements, i got 8 pesaratus.
How to make Sweet onion chutney:
My husband loves small onions so i have made this chutney with small onions only.You can make the same with big onions too.Small onions gives you a bit of better taste.
Ingredients:
1.)Small Onions - In a soup bowl
2.)Red Chillies - As required
3.)Salt - As required
4.)Jeeragam - Half teaspoon(normal big spoon)
5.)Velam - In size and thickness of 5 rupees coin.Take 2 times the same.
6.)Coriander Leaves - As required.
Method to do the sweet onion chutney:
1.)Heat the oil in a pan.(Gingelly oil)
2.)Put the mustard seeds and allow it till it settles down.
3.)Then put all the small onions and fry till they are golden brown and soft.
4.)Add salt now so that it blends well with the small onions.
4.)Add red chillies and jeeragam and coriander leaves.
5.)Now finally add the velam and when it starts melting, you can stir it nicely and turn off the oven.
6.)Allow it to cool down and grind it.
7.)The chutney is ready to serve.
Extra tips:
1.)If you add pudhina in the batter, then do not add it in the chutney also.
2.)Coriander can be added in both but in chutney it should be less and it is just for the flavour.
3.)I fully used only gingelly oil for the both the dishes.
Hope you will try this and enjoy my Tomato/Thakali pesaratu with sweet onion chutney.
Bon appetit!!!!!!!!!!!!!!!!!!
Ishwarya Balaji
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