Pachai payaru Dosai:
There should be at least one recipe for each one of us, that no matter how hard we try to replicate it, never able to master it, right? Somehow, the taste of first devoured dish still lingers on our mind! And even after a zillion painful experiments...we know that it is not even close to the original!! Well to me, I have bunch of such recipes...here is the one!
When I was studying at Hyderabad, a friend of mine Tulasi Ram, introduced me to this dish. That's right, I never heard or tasted 'Pesarattu' before! Was so skeptical to try the dish, with weird name (that was before I understood Telugu)! All I thought was...why this dosa is so green...what went wrong?? But the moment, I took a bite' of a thin, crisp, melt-in-mouth and practically like a 'see-through mirror' kind of dosa...just loved it.
Later I buffed my knowledge at my other friend's house...Kranti's Mom, who kept cooking all the goodness to us. Since, this dosa doesn't call for much carb' nor it requires any fermentation process, it quickly made an entry in my cook book. Yes, ever since I have been trying to perfect it!! No matter how hard I try the same, it just doesn't taste like the one I had for the first time:(
Note: Well, 'Pesaru' means 'green' in Telugu. 'Pesaru Pappu' means 'Green Gram' (Hara Moong in Hindi and Pachai Payaru in Tamil). And hence the name 'Pesarattu', makes sense now:) And how I started liking the expressive language Telugu is yet another interesting story to come:)
Green Gram - 1 cup
Rice 1 fistful
Green chilies 3
Oil for smearing and stuff.
Soak the lentils and rice together, overnight. Wet-grind the same with all the above mentioned ingredients.
Heat up a griddle, smear enough oil. Make a thin crepe as much as possible. Run few spoons of oil and cook both the sides. Once it turns golden brown, its done, remove from heat. Repeat the same for the remaining batter.
It would be a fulfilling tiffin, perfect for weekend brunch.