So it was one of those days when a contestant from MasterChef Australia ended up making rasam and I craved for some earthy South Indian food like never before. The problem? How does one get a dosa batter ready instantly. One quick google search and it was like opening a pandora box full of recipes.
I stumbled upon this recipe by Chef Ranveer Brar. It is called Pesarattu. One could call it a cousin to moong dal chillas. Chef Brar has always been one of my absolute favourites and I thought this could be a perfect ode to him.
I believe the only issue with my batter was that it was a tad grainy in spite of the fact that I soaked the rice for over 5 hours. Chef Brar’s Pesarattu batter is silky smooth and he was able to roll the dosas out. I couldn’t do that. Nevertheless, the flavour and seasoning was spot on. Paired it with some good old sambhar and we were set for dinner.
Otherwise, it is too easy to make Pesarattu. The flavours are absolutely banging though. It is all about mixing the moong and rice with a couple of other elements. It can be eaten for breakfast, lunch or dinner; even high tea if you will.
Here’s a video of the recipe.
I will share my recipe for the sambhar masala soon.
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