Скачать с ютуб Hesarakalu dose PESARATTU ಗರಿಗರಿಯಾಗಿ ಪೆಸರಟ್ಟು ಮಾಡಿ ತುಪ್ಪ ಹಾಕೊಂಡು ತಿನ್ನುತ್ತಿದ್ದರೆ ತಿಂತಾನೆ ಇರ್ತೀರಾ в хорошем качестве

Hesarakalu dose PESARATTU ಗರಿಗರಿಯಾಗಿ ಪೆಸರಟ್ಟು ಮಾಡಿ ತುಪ್ಪ ಹಾಕೊಂಡು ತಿನ್ನುತ್ತಿದ್ದರೆ ತಿಂತಾನೆ ಇರ್ತೀರಾ

PESARATTU Hesarakalu dose ಗರಿಗರಿಯಾಗಿ ಪೆಸರಟ್ಟು ಮಾಡಿ ತುಪ್ಪ ಹಾಕೊಂಡು ತಿನ್ನುತ್ತಿದ್ದರೆ ತಿಂತಾನೆ ಇರ್ತೀರಾ #food#cooking#recipe#pesarattu#easyRecipe# Pesarattu is a popular Andhra Pradesh dish, made with green gram (moong dal) batter. It's a nutritious and delicious breakfast or snack option. Here's a simple recipe: Ingredients: 1 cup green gram (moong dal) 1/2 cup rice Green Chillies Ginger Coriander Salt -Baking Soda if required Water (as required) Ghee or oil for greasing Chutney or sambar for serving (optional) Instructions: 1. Soak green gram and rice for 8 to 10 hours. 2.Add Chillies, ginger and coriander for soaked dal and grind it into a smooth paste 3. Add Salt and baking soda to the batter 4. Rest the batter for 15 minutes 5. Heat a non-stick pan or dosa tava over medium heat. 6. Pour a ladle of the batter and spread evenly and add grated chopped onions on the dosa 7. Cook until the edges start to curl and the surface is dry and add Upma on the top of the dosa 8. Serve hot with chutney or sambar. Tips: Use whole green gram for a nuttier flavor. Adjust the amount of water to achieve the desired consistency. Experiment with different chutneys or fillings. Variations: Pesarattu with vegetables: Add finely chopped vegetables like onions, carrots, or cabbage. Pesarattu with paneer: Add crumbled paneer for a protein-rich option. Pesarattu dosa: Spread the batter thinly for a crispy dosa. Nutritional benefits: High protein content from green gram. Rich in fiber and vitamins. Low in calories. Enjoy your delicious and healthy Pesarattu! Groundnut chutney, also known as peanut chutney, is a popular condiment in South Indian cuisine, especially in Andhra Pradesh and Karnataka. Here's a simple recipe: Ingredients: 1 cup roasted groundnuts (peanuts) 10 cup green chilies 1/2 cup grated coconut (optional) 1/2 teaspoon cumin seeds 1/2 teaspoon salt 2 tablespoons oil -1/2 Spoon Mustard -Hing -Coriander -Tamrind -1/2 Spoon Urad Dal 1/4 cup water (adjust to desired consistency) Fresh cilantro, chopped (optional) Instructions: 1. Roast groundnuts until fragrant. 2. Dry roast green chilies 3. Grind roasted groundnuts, chilies, Tamrind, coriander, Salt into a coarse paste. 4. Heat oil and add mustard seeds, cumin seeds, urad dal, hing and red chilli and add it to the paste. 5. Mix well 6. Add water to achieve desired consistency. 7. Garnish with chopped cilantro (if using). Usage: Serve with idlis, dosas, vadas, or rotis. Use as a dip for snacks. Mix with rice or use as a side dish. Variations: Spicy groundnut chutney: Add more red chilies. Tangy groundnut chutney: Add tamarind paste or lemon juice. Smoky groundnut chutney: Add smoked paprika. Tips: Use roasted groundnuts for enhanced flavor. Adjust spice level to taste. Store in an airtight container in the refrigerator for up to 3 days. Nutritional benefits: Rich in protein and healthy fats from groundnuts. Good source of fiber and vitamins. Antioxidant-rich.