Patoli curry with Pesarattu batter






Pesarattu is a very tasty and crispy version of dosa, its difficult to say "no" to hot steaming pesrattu's and it's ok to eat one extra! When we make it at home, we always have extra batter and we have a very tasty dish for the next day! "patoli style curry" which goes well with steamed rice and is a healthy dish as well. 

Patoli is basically a South Indian curry made with lentils and spices. In this recipe the lentils are already in the batter.. :) whole green gram batter! 


What you need to make Patoli curry? 
  • Leftover Pesarattu batter 
  • Finely chopped onion 
  • Chana Daal for tadka.
  • Mustard seeds for tadka.
  • Green gram daal for tadka.
  • Oil
  • Salt
  • Dry red chilly
  • Curry leaves 


How to make Patoli curry ?


We begin with steaming the batter, spread the batter nicely in a flat vessel and steam it in a pressure pan exactly like you do for Idli / stove top cake. We do not need to put the whistle, leave the batter steaming for 15-20 min. The batter will nicely fluff. 

How to check if the batter is cooked? just poke a knife and if it comes out clean our batter is cooked. 

Take this cooked batter (fluff) out and break it up roughly, grind it to crumbs and keep aside. In a pan take 3-4 tablespoons of oil and add the Chana daal, Green gram daal, Mustard seeds fry well, once they turn to a nice crisp red add Curry leaves and the Red chilies fry well, this will take less than a minute. Add the chopped onions fry until translucent and finally add the batter crumbs and mix well. Patoli style curry is ready!! 

As the batter is very filling in itself I did not add any other vegetables, no harm at all in adding finely chopped vegetables of your choice and make this more interesting!  

Sorry that i do not have detailed images, but this one is pretty straight forward. Any questions or doubts you have please feel free to comment and i will be more than happy to answer. 


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