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Pesarattu Pulusu

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Ingredients
  Sesame oil 30 Milliliter
  Seasoning 30 Gram (Thalikara Kari Vadagam)
  Onions 2 Medium, ground to paste
  Green chilies 4 Medium, ground to paste
  Tomatoes 4 Medium, mashed to paste
  Thin tamarind extract 100 Milliliter
  Ginger garlic paste 20 Gram
  Turmeric powder 5 Gram
  Chili powder 20 Gram
  Salt To Taste
  Curry leaves 3 , fried
  Green moong 120 Gram (Moong Dal)
  Rice 60 Gram
  Green chilies 4
  Ginger 10 Gram, chopped
  Onions 50 Gram, chopped
  Garlic 10 Gram, pounded
  Frying oil 2 Cup (32 tbs)
  Mustard seeds 5 Gram
  Cumin seeds 2 1⁄2 Gram
  Fenugreek seeds 2 1⁄2 Gram
  Curry leaves 5
Directions

To prepare the pulisu (gravy): N a kadai, heat the sesame oil.
Add the seasoning (thalikara kari vadagam) and allow it to crackle.
Add the onion, the ginger-garlic paste and the and green chilli paste.
Saute for around five minutes.
Mix in the tomato paste and the tamarind extract.
Sprinkle in the turmeric powder and chilli powder, and allow the gravy to boil.
Cook for approximately 15 to 20 minutes.
Add salt to taste and finally stir in the curry leaves.
Set the pulisu aside.
To prepare the pesarattu: Soak the moong dal, rice and green chillies in water for three to four hours in advance.
Grind them together to form a thick batter of a coarse consistency.
Heat some oil on a tawa.
Place a spoonful of the batter on the hot tawa and make a small pancake, about seven cm in diameter.
Place a spoonful of the filling in the centre and cook well, sprinkling with oil.
Fold the pancake in half and keep aside, but ensure that it stays warm.
Similarly, repeat the process with the rest of the batter and filling.
To serve, pour the pulisu gravy over the stuffed pancakes and garnish with fried curry leaves.

Recipe Summary

Cuisine: 
Hyderabadi
Course: 
Breakfast
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Dosa
Restriction: 
Vegetarian
Ingredient: 
Pesara
Interest: 
Everyday

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