Andhra Cheese & Vegetables Pesarattu Recipe
Fusion · Vegetarian · 55 min · 3 servings
Cook It
For the soul.
Key Ingredients
- 1/2 cup green moong dal (whole) - soaked overnight
- 1/4 cup broken raw rice - soaked overnight
- 1/4 cup instant oats (oatmeal)
- 5 methi seeds (fenugreek seeds) - soaked overnight
- 2 green chilli
- + 15 more ingredients — see full list below ↓
Order It
For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make Andhra Cheese & Vegetables Pesarattu Recipe at Home
Ingredients (20 items)
- green moong dal (whole) - soaked overnight— 1/2 cup
- broken raw rice - soaked overnight— 1/4 cup
- instant oats (oatmeal)— 1/4 cup
- methi seeds (fenugreek seeds) - soaked overnight— 5
- green chilli— 2
- inch ginger— 1
- coriander (dhania) leaves— 1/4 cup
- salt - to taste
- ghee - to make the pesarattu
- yellow bell pepper (capsicum) - sliced— 1/2
- red bell pepper (capsicum) - sliced— 1/2
- green bell pepper (capsicum) - sliced— 1/2
- onion - sliced— 1
- paneer (homemade cottage cheese)— 100 grams
- tomato ketchup - or pizza sauce— 1/2 cup
- red chilli sauce - (adjust to taste)— 1/4 cup
- tablespoons coriander (dhania) leaves - finely chopped— 2
- mixed herbs (dried)
- salt - to taste
- mozzarella cheese - or cheddar
Step-by-Step Instructions
- 1
To begin making Andhra Cheese Vegetables Pesarattu Recipe, prep all the ingredients and prepare pesarattu first
- 2
For the pesarattu, the first wash and soak the green moong beans and raw rice separately in enough water for about 6-7 hours or overnight
- 3
The fenugreek seeds should be soaked with the raw rice
- 4
In a mixer grinder, dry grind the oats to a powder and keep it separately until required
- 5
Then, grind together the moong, green chillies and ginger using sufficient water to get a fine paste
- 6
Grind the rice grains and fenugreek seeds in the same manner
- 7
Mix together the oats powder and the two batters adding salt to taste
- 8
Adjust consistency of batter like that of dosa batter
- 9
Add chopped fresh coriander to this batter
- 10
To make the topping, Start with finely chopping the vegetables
- 11
Crush the paneer coarsely with fingers
- 12
Grate cheese
- 13
In a bowl, mix together the chopped vegetables, paneer, coriander, salt and mixed herbs
- 14
In another bowl, mix together both the sauces, tomato ketchup and red chilli sauces
- 15
Heat a pancake pan and grease with homemade ghee
- 16
Spread the batter over each hollow, smear little ghee on top and cover and cook
- 17
(Other option is to use a normal griddle and spread batter in a way to get small pancakes
- 18
)When one side is done, flip over and cook on the other side till crisp
- 19
Remove the batch of pancakes on a plate with the first cooked side at the bottom
- 20
Apply 1 tablespoon of sauce on each of them and spread about 2 heaped teaspoons of mixed vegetable mixture on each
- 21
Grate cheese on top and transfer again to the pan to cook on low heat till the cheese melts
- 22
To prepare Cheese Vegetables Pesarattu WrapsFor the wrap, spread the pesarattu batter on a hot greased griddle, as you would do a dosa
- 23
When cooked on one side, flip and cook on other side till done
- 24
Now flip again, apply the sauce on the entire dosa and spread the vegetable topping mixture in the centre
- 25
Grate some cheese on top
- 26
Immediately roll dosa from both sides covering the filling to make a wrap
- 27
Serve Andhra Cheese Vegetables Pesarattu Recipe with Allam Pachadi or Sweet and Spicy Tomato Chutney along with Ginger Cardamom Chai for breakfast
