Andhra Cheese & Vegetables Pesarattu Recipe
A vegetarian Fusion recipe with green moong dal (whole) - soaked overnight, broken raw rice - soaked overnight, instant oats (oatmeal). Ready in 55 min, serves 3.
Curated bySarah Jenkins🇺🇸
Instructions
27 steps- 1
To begin making Andhra Cheese Vegetables Pesarattu Recipe, prep all the ingredients and prepare pesarattu first
ghee - to make the pesarattumozzarella cheese - or cheddar - 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
green moong dal (whole) - soaked overnight(1/2 cup)broken raw rice - soaked overnight(1/4 cup)methi seeds (fenugreek seeds) - soaked overnight(5)green chilli(2)ghee - to make the pesarattugreen bell pepper (capsicum) - sliced(1/2) - 3
The fenugreek seeds should be soaked with the raw rice
green moong dal (whole) - soaked overnight(1/2 cup)broken raw rice - soaked overnight(1/4 cup)methi seeds (fenugreek seeds) - soaked overnight(5) - 4
In a mixer grinder, dry grind the oats to a powder and keep it separately until required
instant oats (oatmeal)(1/4 cup) - 5
Then, grind together the moong, green chillies and ginger using sufficient water to get a fine paste
green moong dal (whole) - soaked overnight(1/2 cup)green chilli(2)inch ginger(1)green bell pepper (capsicum) - sliced(1/2)red chilli sauce - (adjust to taste)(1/4 cup) - 6
Grind the rice grains and fenugreek seeds in the same manner
broken raw rice - soaked overnight(1/4 cup)methi seeds (fenugreek seeds) - soaked overnight(5) - 7
Mix together the oats powder and the two batters adding salt to taste
instant oats (oatmeal)(1/4 cup)salt - to tastesalt - to taste - 8
Adjust consistency of batter like that of dosa batter
- 9
Add chopped fresh coriander to this batter
coriander (dhania) leaves(1/4 cup)tablespoons coriander (dhania) leaves - finely chopped(2) - 10
To make the topping, Start with finely chopping the vegetables
ghee - to make the pesarattutablespoons coriander (dhania) leaves - finely chopped(2) - 11
Crush the paneer coarsely with fingers
paneer (homemade cottage cheese)(100 grams) - 12
Grate cheese
mozzarella cheese - or cheddar - 13
In a bowl, mix together the chopped vegetables, paneer, coriander, salt and mixed herbs
coriander (dhania) leaves(1/4 cup)salt - to tastepaneer (homemade cottage cheese)(100 grams)tablespoons coriander (dhania) leaves - finely chopped(2)mixed herbs (dried)salt - to taste - 14
In another bowl, mix together both the sauces, tomato ketchup and red chilli sauces
green chilli(2)tomato ketchup - or pizza sauce(1/2 cup)red chilli sauce - (adjust to taste)(1/4 cup) - 15
Heat a pancake pan and grease with homemade ghee
ghee - to make the pesarattu - 16
Spread the batter over each hollow, smear little ghee on top and cover and cook
ghee - to make the pesarattu - 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
tomato ketchup - or pizza sauce(1/2 cup)red chilli sauce - (adjust to taste)(1/4 cup)mixed herbs (dried) - 21
Grate cheese on top and transfer again to the pan to cook on low heat till the cheese melts
mozzarella cheese - or cheddar - 22
To prepare Cheese Vegetables Pesarattu WrapsFor the wrap, spread the pesarattu batter on a hot greased griddle, as you would do a dosa
ghee - to make the pesarattumozzarella cheese - or cheddar - 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
tomato ketchup - or pizza sauce(1/2 cup)red chilli sauce - (adjust to taste)(1/4 cup) - 25
Grate some cheese on top
mozzarella cheese - or cheddar - 26
Immediately roll dosa from both sides covering the filling to make a wrap
ghee - to make the pesarattu - 27
Serve Andhra Cheese Vegetables Pesarattu Recipe with Allam Pachadi or Sweet and Spicy Tomato Chutney along with Ginger Cardamom Chai for breakfast
inch ginger(1)ghee - to make the pesarattutomato ketchup - or pizza sauce(1/2 cup)mozzarella cheese - or cheddar
Rate this recipe
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Andhra Cheese & Vegetables Pesarattu Recipe
A vegetarian Fusion recipe with green moong dal (whole) - soaked overnight, broken raw rice - soaked overnight, instant oats (oatmeal). Ready in 55 min, serves 3.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
27 steps- 1
To begin making Andhra Cheese Vegetables Pesarattu Recipe, prep all the ingredients and prepare pesarattu first
ghee - to make the pesarattumozzarella cheese - or cheddar - 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
green moong dal (whole) - soaked overnight(1/2 cup)broken raw rice - soaked overnight(1/4 cup)methi seeds (fenugreek seeds) - soaked overnight(5)green chilli(2)ghee - to make the pesarattugreen bell pepper (capsicum) - sliced(1/2) - 3
The fenugreek seeds should be soaked with the raw rice
green moong dal (whole) - soaked overnight(1/2 cup)broken raw rice - soaked overnight(1/4 cup)methi seeds (fenugreek seeds) - soaked overnight(5) - 4
In a mixer grinder, dry grind the oats to a powder and keep it separately until required
instant oats (oatmeal)(1/4 cup) - 5
Then, grind together the moong, green chillies and ginger using sufficient water to get a fine paste
green moong dal (whole) - soaked overnight(1/2 cup)green chilli(2)inch ginger(1)green bell pepper (capsicum) - sliced(1/2)red chilli sauce - (adjust to taste)(1/4 cup) - 6
Grind the rice grains and fenugreek seeds in the same manner
broken raw rice - soaked overnight(1/4 cup)methi seeds (fenugreek seeds) - soaked overnight(5) - 7
Mix together the oats powder and the two batters adding salt to taste
instant oats (oatmeal)(1/4 cup)salt - to tastesalt - to taste - 8
Adjust consistency of batter like that of dosa batter
- 9
Add chopped fresh coriander to this batter
coriander (dhania) leaves(1/4 cup)tablespoons coriander (dhania) leaves - finely chopped(2) - 10
To make the topping, Start with finely chopping the vegetables
ghee - to make the pesarattutablespoons coriander (dhania) leaves - finely chopped(2) - 11
Crush the paneer coarsely with fingers
paneer (homemade cottage cheese)(100 grams) - 12
Grate cheese
mozzarella cheese - or cheddar - 13
In a bowl, mix together the chopped vegetables, paneer, coriander, salt and mixed herbs
coriander (dhania) leaves(1/4 cup)salt - to tastepaneer (homemade cottage cheese)(100 grams)tablespoons coriander (dhania) leaves - finely chopped(2)mixed herbs (dried)salt - to taste - 14
In another bowl, mix together both the sauces, tomato ketchup and red chilli sauces
green chilli(2)tomato ketchup - or pizza sauce(1/2 cup)red chilli sauce - (adjust to taste)(1/4 cup) - 15
Heat a pancake pan and grease with homemade ghee
ghee - to make the pesarattu - 16
Spread the batter over each hollow, smear little ghee on top and cover and cook
ghee - to make the pesarattu - 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
tomato ketchup - or pizza sauce(1/2 cup)red chilli sauce - (adjust to taste)(1/4 cup)mixed herbs (dried) - 21
Grate cheese on top and transfer again to the pan to cook on low heat till the cheese melts
mozzarella cheese - or cheddar - 22
To prepare Cheese Vegetables Pesarattu WrapsFor the wrap, spread the pesarattu batter on a hot greased griddle, as you would do a dosa
ghee - to make the pesarattumozzarella cheese - or cheddar - 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
tomato ketchup - or pizza sauce(1/2 cup)red chilli sauce - (adjust to taste)(1/4 cup) - 25
Grate some cheese on top
mozzarella cheese - or cheddar - 26
Immediately roll dosa from both sides covering the filling to make a wrap
ghee - to make the pesarattu - 27
Serve Andhra Cheese Vegetables Pesarattu Recipe with Allam Pachadi or Sweet and Spicy Tomato Chutney along with Ginger Cardamom Chai for breakfast
inch ginger(1)ghee - to make the pesarattutomato ketchup - or pizza sauce(1/2 cup)mozzarella cheese - or cheddar
Rate this recipe
