Preparation time : soaking in water 6 hours + fermentation time 6 hours + 20 minutes
Cooking time : 2 minutes for each pesarattu
Serves : 8 members
Description
Ancient recipe’s festival was held at my home town recently. It was such a good effort taken by the seed foundation and jeyendra school to showcase forgotten age old recipes that our forefathers had and relished upon. I made sure to take part in the cooking work shop where we got to see many innovative recipes that can be made with locally produced millets. A class worth that alerted me with the fact that there is no ending to learning in this world. I got to know so much more about food and cooking. I made sure to have at least one meal a week made with millets mainly to support the local farmers and the Eco system. I know you all must be thinking what does Eco system have to do with eating millets? Well, when we start to eat more millets and it gets to become a demanding crop. Framers grow more millets, birds feed on them and spill the seeds all over. When it rains, the seeds grow again. This is what was happening years ago but the day we stopped respecting our local produce and started to focus more on food and produce that are flown down from other countries.. That’s when every thing around us started to work in a reverse way. So here is my first try on the andhra special pesarattu made with foxtail millets. My small first step towards helping the world to become a better place so that our younger generation too get to enjoy this earth as we did.
Foxtail millet pesarattu/ Thinai pesarattu
Ingredients
Ingredients | Quantity |
|---|---|
| Foxtail millet / thinai | 1 cup |
| Green gram | 1 cup |
| Dry Red chillies | 4 |
| Green chillies | 2 |
| Salt | to taste |
| Tomato | 1 big |
| Ginger | 1/4 inch piece |
| Garlic | 2 flakes |
| Onions | 1 chopped |
| Asafoetida | 1/4 teaspoon |
| Coriander leaves chopped | 1 teaspoon |
| Oil | to drizzle |
- wash and soak fox millet and green gram together in water for six hours.
- Grind together to a coarse semi thick paste.mix well with salt to taste and let it ferment at room temperature for six or more hours.
- Grind dry red chillies, green chillies, ginger and garlic together to a smooth paste. Add it to the fermented fox millet batter and mix well.
- Add Asafoetida, chopped onions and chopped coriander leaves to the batter and mix well.
- Heat a tawa in medium flame. Pour a ladle of batter in the centre and spread to a circle just like we do for dosa. Drizzle one teaspoon oil all around. Cook for 40 seconds to a minute until you see bubbles on top. Flip over and cook for another 40 seconds. Remove and serve hot with chutney of your choice.
- Repeat the same for more pesarattu’s.
