Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pesarattu with tangy, spicy thokku. It is one of my favorites. For mine, I’m gonna make it a little 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 current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Pesarattu with tangy, spicy Thokku is something that I’ve loved my entire life.
To begin with this particular recipe, we must 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:
- Get For Pesarattu
- Prepare 1 cup green Moong dal
- Make ready 1/2 ” ginger
- Take 1/2 tsp cumin seeds
- Get 2-3 green chillies
- Take 1 cup water
- Take 1.5 Tbsp rice flour
- Make ready Salt as per taste
- Make ready Ghee to fry Dosa
- Get For Thokku
- Take 4-5 medium size tomatoes
- Prepare 1-2 whole red chlli
- Make ready 2 tsp fenugreek powder
- Take 1 Tbsp Urad dal
- Make ready 1 Tbsp jaggery powder
- Get 1 tsp red chillli powder
- Make ready 1/2 tsp rai
- Make ready leaves Curry
- Prepare Pinch asafoetida
- Take 1/2 tsp cumin seeds
- Take 2 Tbsp oil
- Get 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.
Instructions 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 special food pesarattu with tangy, spicy thokku recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
