Tired of the lengthy preparation involved in making the South Indian breakfast staple, Pesarattu? Imagine enjoying this delicious and nutritious crepe anytime without the usual soaking, grinding, and fermenting hassles. Now you can, with our revolutionary Pesarattu premix powder! This convenient blend offers a quick and easy solution for busy mornings, perfect for both experienced cooks and kitchen novices. Our recipe focuses on achieving a long shelf life – up to three months – so you can always have this healthy option on hand. We've carefully selected high-quality ingredients and perfected the ratios to ensure the best taste and texture.
This incredible premix eliminates the traditional time-consuming steps, making Pesarattu preparation a breeze. Say goodbye to pre-soaking and grinding, and hello to perfectly fluffy and flavorful crepes in minutes. Ready to learn how to make your own batch of this amazing Pesarattu premix powder and enjoy delicious, healthy Pesarattu whenever you want? Let's dive into the step-by-step process!
Tools Needed
- Bowls
- Colander
- Cotton cloth
- Frying pan
- Mixer/Blender
- Wide plate
- Airtight container/Glass jar
Ingredients
- Green peas: 4 cups
- Rice (single polished, but any rice works): 1/2 cup
- Dried ginger: 10 grams
- Peppercorns: 3-4 tablespoons
- Cumin seeds: 1 tablespoon
- Dried chilies: 3-4
- Curry leaves: 1 cup
- Asafoetida: 1 teaspoon
- Turmeric powder: 1/4 teaspoon
- Salt: 1 teaspoon (or to taste)
Step-by-Step Instructions
Step 1. Prepare and Dry Ingredients
- Wash green peas and rice thoroughly 1-2 times. Do not soak.
- Drain excess water completely. Spread thinly on a cotton cloth and dry in sunlight or under a fan until completely dry (approximately overnight).
- Lightly fry the dried peas for 2-3 minutes in a pan over low heat to remove any remaining moisture. Set aside to cool completely.
Step 2. Roast and Grind Spices
- Fry dried ginger, peppercorns, cumin seeds, and dried chilies in the same pan for 1-2 minutes. Set aside to cool.
- Fry curry leaves until crispy. Set aside to cool.
- Roughly crush the fried ginger pieces before grinding to make it easier.
- Grind the fried ginger, peppercorns, cumin seeds, chilies, and curry leaves into a fine powder in a mixer.
Step 3. Grind Peas and Combine
- Add half of the fried peas to the mixer with the spice powder, asafoetida, turmeric powder, and salt. Grind to a fine powder. Repeat with the remaining peas.
- Mix all three batches of powder thoroughly in a wide plate by hand to ensure even distribution.
Step 4. Store the Premix
- Let the premix powder cool completely before storing in an airtight container or glass jar.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- This premix powder can be stored for up to three months at room temperature or even longer if refrigerated.
- For pesarattu, mix one cup of premix powder with water gradually until a smooth, slightly thin batter is achieved. Let it rest for at least 30 minutes before cooking.
- Cook pesarattu on a hot pan with a little oil, spreading the batter thinly and cooking on both sides until crispy.
- Add optional ingredients like onions, green chilies, coriander, or grated carrots to the batter for variation.
Nutrition
- N/A
FAQs
1. How long does the Pesarattu premix powder last?
With proper storage in an airtight container in a cool, dry place, our recipe yields a premix with a shelf life of up to 3 months.
2. Can I adjust the recipe to make a larger or smaller batch?
Absolutely! Just multiply or divide all the ingredient quantities proportionally to suit your needs. Keep the ratios consistent for optimal results.
Making your own Pesarattu premix powder is a game-changer for busy mornings, offering a healthy and delicious breakfast option without the usual fuss. Enjoy the convenience of this long-lasting premix, always ready to deliver perfectly fluffy Pesarattu whenever you crave it. Now go forth and enjoy your quick and easy Pesarattu!