Andhra Cheese & Vegetables Pesarattu Recipe

Andhra Cheese Vegetables Pesarattu Recipe is a fusion recipe where a pesarattu is made with cheese and veggies topping. This pesarattu is prepared with moong beans. Pesarattu is made without urad dal that is usually a must in South Indian dosa batter. Pesarattu is one of the popular breakfasts of Andhra and is served with Allam Pachadi | Ginger Chutney Recipe. Course : South Indian Breakfast Ingridients : For Pesarattu batter: 1/2 cup Green Moong Dal (Whole) , soaked overnight 1/4 cup Broken Raw Rice , soaked overnight 1/4 cup Instant Oats (Oatmeal) 5 Methi Seeds (Fenugreek Seeds) , soaked overnight 2 Green Chillies 1 inch Ginger 1/4 cup Coriander (Dhania) Leaves Salt , to taste Ghee , to make the Pesarattu For Topping: 1/2 Yellow Bell Pepper (Capsicum) , sliced 1/2 Red Bell pepper (Capsicum) , sliced 1/2 Green Bell Pepper (Capsicum) , sliced 1 Onion , sliced 100 grams Paneer (Homemade Cottage Cheese) 1/2 cup Tomato Ketchup , or Pizza sauce 1/4 cup Red Chilli sauce , (adjust to taste) 2 tablespoons Coriander (Dhania) Leaves , finely chopped Mixed Herbs (Dried) Salt , to taste Mozzarella cheese , or cheddar, grated Instructions To begin making Andhra Cheese Vegetables Pesarattu Recipe, prep all the ingredients and prepare pesarattu first.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. The fenugreek seeds should be soaked with the raw rice.In a mixer grinder, dry grind the oats to a powder and keep it separately until required.Then, grind together the moong, green chillies and ginger using sufficient water to get a fine paste. Grind the rice grains and fenugreek seeds in the same manner. Mix together the oats powder and the two batters adding salt to taste. Adjust consistency of batter like that of dosa batter. Add chopped fresh coriander to this batter. To make the topping, Start with finely chopping the vegetables. Crush the paneer coarsely with fingers. Grate cheese.In a bowl, mix together the chopped vegetables, paneer, coriander, salt and mixed herbs. In another bowl, mix together both the sauces, tomato ketchup and red chilli sauces.Heat a pancake pan and grease with homemade ghee. Spread the batter over each hollow, smear little ghee on top and cover and cook. (Other option is to use a normal griddle and spread batter in a way to get small pancakes.)When one side is done, flip over and cook on the other side till crisp. Remove the batch of pancakes on a plate with the first cooked side at the bottom. Apply 1 tablespoon of sauce on each of them and spread about 2 heaped teaspoons of mixed vegetable mixture on each. Grate cheese on top and transfer again to the pan to cook on low heat till the cheese melts.