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Indian fusion breakfast recipe- Andhra Cheese Vegetables Pesarattu

Andhra Cheese Vegetables Pesarattu Recipe is a wonderful twist to the regular pesarattu breakfast with yummy shredded mozzarella cheese but also healthy with a good load of veggies topped on it, along with a bit of paneer and oats.

Andhra Cheese Vegetables Pesarattu

Andhra Cheese Vegetables Pesarattu

Prep in: 30 minutes

Cooks in: 25 minutes

Total in: 55 minutes

Makes: 4-5 servings

Ingredients

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 (Sichuan Sauce), (adjust to taste)
  • 2 tablespoons Coriander Leaves, finely chopped
  • Mixed Herbs (Dried)
  • Salt, to taste
  • Mozzarella cheese, or cheddar, grated, to taste

READ ALSO: Hit your French Toast with the right kind of spices-Masala French Toast

How to make

  • To begin making Andhra Cheese Vegetables Pesarattu Recipe, prep all the ingredients and prepare pesarattu first.
  • For the pesarattu, the first thing that needs to be done is soaking 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.
  • While grinding, wash the Moong beans and rice thoroughly and drain.
  • In a mixer grinder, dry grind the oats to a powder and keep it separately until required.
  • Then, grind together the moong, green chilies, 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 as per your taste and preference.
  • 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 chili 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. (Another 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 until 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.

To prepare Cheese Vegetables Pesarattu Wraps

  • For the wrap (better option for tiffins), spread the pesarattu batter on a hot greased griddle, as you would do a dosa.
  • When cooked on one side, flip and cook on the other side till done.
  • Now flip again, apply the sauce on the entire dosa and spread the vegetable topping mixture in the center.
  • Grate some cheese on top. Immediately roll dosa from both sides covering the filling to make a wrap.
  • For both the pizza and the wrap, the pesarattu should be made a little thick and not too thin.
  • Serve Andhra Cheese Vegetables Pesarattu Recipe with Allam Pachadi for breakfast.

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