Name: Pulihora Pesarattu
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 250 g Basmatirijst; 15 g chana dal; 20 g chili; 5 g curryblaadjes; 1 g Duivelsdrek; 15 g gember; 50 g Ghee; 200 g Gram; 10 g komijnzaad; 10 g koriander; 3 g kurkuma; 5 g mosterdzaad; 30 g pinda's; 50 g rijst; 50 g tamarinde; 15 g urad dal; 10 g zout

Malzemeler

Malzemeler
250 g Basmatirijst
15 g chana dal
20 g chili
5 g curryblaadjes
1 g Duivelsdrek
15 g gember
50 g Ghee
200 g Gram
10 g komijnzaad
10 g koriander
3 g kurkuma
5 g mosterdzaad
30 g pinda's
50 g rijst
50 g tamarinde
15 g urad dal
10 g zout

Hazırlanışı

1. For Pesarattu batter: Wash and soak green gram and raw rice together in water for at least 4-6 hours.

2. Drain the soaked green gram and raw rice. Transfer them to a grinder along with 10 grams of green chili, ginger, 5 grams of cumin seeds, and 5 grams of salt. Add approximately 150-200 grams of water and grind to a smooth, pourable batter consistency. Adjust water as needed.

3. Transfer the pesarattu batter to a bowl and set aside.

Pulihora Pesarattu

Malzemeler

Hazırlanışı

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