Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),ginger,tomato ketchup pizza sauce,mozzarella cheese cheddar,rice,coriander (dhania) leaves,paneer,mixed herbs (dried),onion,methi seeds (fenugreek seeds),ghee make the pesarattu,green bell pepper (capsicum),green moong dal,red chilli sauce,green chillies,instant oats (oatmeal)

Andhra Cheese & Vegetables Pesarattu Recipe, 1/4 cup Coriander (Dhania) Leaves,1/2 cup Green Moong Dal (Whole) - soaked overnight,2 Green Chillies,1 Onion - sliced,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1/4 cup Instant Oats (Oatmeal),Salt - to taste,Mixed Herbs (Dried),1/4 cup Red Chilli sauce - (adjust to taste),1/4 cup Broken Raw Rice - soaked overnight,5 Methi Seeds (Fenugreek Seeds) - soaked overnight,1/2 Red Bell pepper (Capsicum) - sliced,1 inch Ginger,100 grams Paneer (Homemade Cottage Cheese),Ghee - to make the Pesarattu,1/2 cup Tomato Ketchup - or Pizza sauce,1/2 Yellow Bell Pepper (Capsicum) - sliced,Mozzarella cheese - or cheddar,1/2 Green Bell Pepper (Capsicum) - sliced, 55, Fusion, 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.
To prepare Cheese Vegetables Pesarattu WrapsFor the wrap, spread the pesarattu batter on a hot greased griddle, as you would do a dosa.
When cooked on one side, flip and cook on other side till done.
Now flip again, apply the sauce on the entire dosa and spread the vegetable topping mixture in the centre.
Grate some cheese on top.
Immediately roll dosa from both sides covering the filling to make a wrap.
Serve Andhra Cheese Vegetables Pesarattu Recipe with Allam Pachadi or Sweet and Spicy Tomato Chutney along with Ginger Cardamom Chai for breakfast.
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