Andhra Cheese & Vegetables Pesarattu Recipe
Fusion South Indian Breakfast
A delightful fusion of traditional Andhra flavors with a cheesy, veggie-packed twist, the Andhra Cheese & Vegetables Pesarattu combines the wholesome goodness of moong dal (green gram) with the richness of cheese and a burst of colorful vegetables. Traditionally served with a tangy Allam Pachadi (ginger chutney), this dish is both satisfying and nutritious. The use of instant oats and methi (fenugreek) seeds adds extra fiber and nutrition, making this dish an excellent choice for breakfast. Serve it as a savory pancake topped with fresh veggies, homemade paneer, and gooey mozzarella cheese.
Ingredients
For Pesarattu Batter
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole), soaked overnight | 1/2 cup |
| Broken Raw Rice, soaked overnight | 1/4 cup |
| Instant Oats (Oatmeal) | 1/4 cup |
| Methi Seeds (Fenugreek Seeds), soaked | 5 seeds |
| Green Chillies | 2 |
| Fresh Ginger | 1 inch |
| Fresh Coriander (Dhania) Leaves | 1/4 cup |
| Salt | To taste |
| Ghee | For cooking |
For Topping
| Ingredient | Quantity |
|---|---|
| Yellow Bell Pepper (Capsicum), sliced | 1/2 |
| Red Bell Pepper (Capsicum), sliced | 1/2 |
| Green Bell Pepper (Capsicum), sliced | 1/2 |
| Onion, sliced | 1 |
| Paneer (Homemade Cottage Cheese) | 100 grams |
| Tomato Ketchup | 1/2 cup |
| Red Chilli Sauce | 1/4 cup |
| Fresh Coriander (Dhania) Leaves | 2 tbsp, finely chopped |
| Mixed Herbs (Dried) | 2 tsp |
| Mozzarella Cheese (or Cheddar), grated | 1/2 cup |
| Salt | To taste |
Preparation Time
- Total Preparation Time: 30 minutes
- Total Cooking Time: 25 minutes
Instructions
Step 1: Prepare the Pesarattu Batter
- Soak the Moong Dal & Rice: Wash the green moong dal and broken raw rice separately in ample water. Soak them for at least 6-7 hours, or preferably overnight. Soak the fenugreek seeds along with the rice for enhanced fermentation.
- Grind the Ingredients: In a mixer grinder, dry grind the instant oats to a fine powder and set it aside. Then, in the same grinder, blend the moong dal, green chillies, and ginger with just enough water to form a smooth paste.
- Grind the Rice & Fenugreek: Next, grind the soaked rice and fenugreek seeds to a similar smooth paste.
- Combine the Batters: Mix the two batters together in a large bowl. Add the oats powder to the batter mixture and stir in salt to taste. Adjust the consistency of the batter so it is similar to dosa batterโneither too thick nor too runny.
- Add Fresh Coriander: Stir in finely chopped fresh coriander leaves for added flavor and freshness.
Step 2: Prepare the Toppings
- Chop the Vegetables: Finely chop the yellow, red, and green bell peppers. Slice the onion thinly.
- Prepare the Paneer: Crumble the paneer with your fingers into coarse pieces.
- Mix the Veggies and Paneer: In a mixing bowl, combine the chopped bell peppers, sliced onion, crumbled paneer, fresh coriander leaves, and a pinch of salt. Add mixed herbs (dried) to infuse extra flavor.
- Sauce Mixture: In another bowl, combine the tomato ketchup and red chilli sauce. Adjust the quantity of red chilli sauce to your desired spice level.
Step 3: Cooking the Pesarattu
- Heat the Pan: Preheat a pancake pan or griddle on medium heat. Grease it lightly with ghee to prevent sticking and add flavor.
- Cook the Batter: Pour a ladleful of the pesarattu batter onto the hot pan and spread it out gently in a circular motion to form a small pancake. Drizzle a little ghee over the top to ensure a crispy edge.
- Cook the First Side: Cover and cook the pesarattu on one side for about 2-3 minutes, or until golden brown.
- Flip and Cook the Other Side: Flip the pesarattu over and cook the other side until it turns crisp and golden.
- Transfer to Plate: Once both sides are done, transfer the pesarattu to a plate with the first cooked side facing down.
Step 4: Assemble the Topping
- Spread the Sauce: On top of each cooked pesarattu, spread a tablespoon of the tomato ketchup and red chilli sauce mixture.
- Top with Veggies: Spoon about 2 heaped teaspoons of the veggie and paneer mixture over the sauce.
- Grate Cheese: Generously grate mozzarella or cheddar cheese over the top, covering the vegetables.
- Melt the Cheese: Transfer the assembled pesarattu back to the pan, reduce the heat to low, and cook until the cheese melts and becomes bubbly, about 2-3 minutes.
- Serve Hot: Once the cheese has melted and the topping is well-cooked, remove the pesarattu from the pan. Garnish with extra coriander leaves and serve hot.
Serving Suggestions
Serve the Andhra Cheese & Vegetables Pesarattu hot, paired with a tangy Allam Pachadi (Ginger Chutney) for the perfect fusion breakfast. This dish makes for an excellent morning meal or a satisfying brunch option that blends traditional South Indian flavors with a modern twist of cheesy indulgence.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 5 g |
| Cholesterol | 25 mg |
| Sodium | 400 mg |
| Calcium | 150 mg |
| Iron | 2 mg |
Tips & Variations
- Vegan Version: Skip the paneer and mozzarella cheese, and use vegan cheese alternatives.
- Spicy Kick: Add finely chopped green chillies to the vegetable topping for a spicy heat.
- Extra Veggies: Feel free to include other vegetables like mushrooms, spinach, or carrots for added nutrition.
Enjoy this fusion Andhra Cheese & Vegetables Pesarattu with your favorite chutneys, or as a stand-alone meal that’s both delicious and filling!
