Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pesarattu with tangy, spicy thokku. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
This tomato thokku recipe uses onion which are sauteed in sesame oil. This South Indian style tomato chutney (thakkali thokku) takes taste buds on a spicy and tangy journey to heaven. It's very easy to prepare too, just cook onion and finely chopped tomato with fenugreek powder, red chilli.
Pesarattu with tangy, spicy Thokku is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Pesarattu with tangy, spicy Thokku is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have pesarattu with tangy, spicy thokku using 22 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pesarattu with tangy, spicy Thokku:
- Prepare For Pesarattu
- Get 1 cup green Moong dal
- Get 1/2 ” ginger
- Get 1/2 tsp cumin seeds
- Take 2-3 green chillies
- Get 1 cup water
- Make ready 1.5 Tbsp rice flour
- Make ready Salt as per taste
- Get Ghee to fry Dosa
- Take For Thokku
- Make ready 4-5 medium size tomatoes
- Get 1-2 whole red chlli
- Take 2 tsp fenugreek powder
- Make ready 1 Tbsp Urad dal
- Take 1 Tbsp jaggery powder
- Get 1 tsp red chillli powder
- Get 1/2 tsp rai
- Take leaves Curry
- Get Pinch asafoetida
- Get 1/2 tsp cumin seeds
- Make ready 2 Tbsp oil
- Make ready Salt as per taste
Pesarattu recipe is very easy to make. Pesarattu is made from moong dal, chillis and ginger and Upma from sooji. Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh. Its a whole green gram lentil (moong dal) dosa stuffed with Upma.
Steps to make Pesarattu with tangy, spicy Thokku:
- For Pesarattu- Soak the lentil for 6 hours. Should not be soaked more than that. Drain and add to the blender. Add ginger, green chillies and cumin seeds. Add 1 cup water and make a thick yet runny consistency
- Add rice flour and stir and set aside for 15 mins. Add salt and mix for 30 secs
- In a dosa pan heat and add oil, dry off and sprinkle water. If it absorbs then the pan is ready to make the dosa. Add the dosa batter in the centre with a ladle. Spread and add ghee on the sides.
- Fry for 2 mins and you don’t need to flip side if it’s thin on the sides. Fold half and set aside. Complete the batches
- For Thokku - cut the tomatoes and set aside.
- In a pan heat oil and add cumin seeds, rai, when it crackles add Urad Dal, asafoetida. Then curry leaves and whole red chilli. Stir.
- Add chopped tomatoes and stir. Half cover on low flame to make the tomatoes mushy.
- Add fenugreek powder, jaggery and stir well. Add salt and mix well. Cover to cook but keep stirring in between until the Thokku is of thick consistency.
- Set aside.
- Plate and enjoy
She used to prepare this once in two weeks and I love this spicy tangy thokku with hot white rice topped with a tsp of ghee. This delicious gravy is very simple and is a boon as it has more shelf life. Recipe with step by step pictures. This recipe is from my neighbor Vidya. We had shared some Sorrel leaves that we harvested in the farm and in return we got this wonderful thokku.
So that is going to wrap this up for this exceptional food pesarattu with tangy, spicy thokku recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
