Chicken Keema Pesarattu

Instructions

1. 1

   Prepare the Pesarattu Batter

   • Wash the whole green moong dal and rice thoroughly. Soak them together in ample water for at least 6 hours, or preferably overnight.
   • After soaking, drain the water completely. Transfer the soaked dal and rice to a high-speed blender.
   • Add the chopped ginger, green chilies, cumin seeds, and 1 tsp of salt to the blender.
   • Grind to a smooth, flowing batter, adding water gradually (about 1 cup) as needed. The consistency should be similar to a standard dosa batter – pourable but not watery. Do not ferment the batter; it should be used fresh.
2. 2

   Cook the Chicken Keema Filling

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomato and cook for 4-5 minutes until it turns soft and mushy, releasing oil at the sides.
   • Add the turmeric powder, red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Mix well and cook the spices for 30 seconds.
   • Add the chicken mince to the pan. Use a spatula to break up any lumps and cook for 7-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
   • Sprinkle the garam masala and freshly chopped coriander leaves over the keema. Mix well and cook for one more minute. The filling should be relatively dry. Turn off the heat and set aside.
3. 3

   Assemble and Cook the Pesarattu

   • Heat a non-stick tawa or a seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Lightly grease the tawa with a few drops of oil and wipe with a paper towel for a non-stick surface.
   • Pour a ladleful of the pesarattu batter onto the center of the hot tawa. Working quickly, spread the batter outwards in a circular motion to form a thin crepe, about 7-8 inches in diameter.
   • Drizzle about 1/2 tsp of oil around the edges and on top of the pesarattu.
   • Cook for 1-2 minutes, until the top surface appears cooked and the bottom turns golden brown and crisp.
   • Spoon 2-3 tablespoons of the prepared chicken keema filling onto one half of the pesarattu.
   • Carefully fold the other half over the filling. Gently press down with a spatula and cook for another 30-60 seconds to heat the filling through.
   • Slide the Chicken Keema Pesarattu onto a serving plate. Repeat the process with the remaining batter and filling.
4. 4

   Serve

   • Serve the hot and crispy Chicken Keema Pesarattu immediately. It pairs wonderfully with traditional Andhra ginger chutney (Allam Pachadi) or a simple coconut chutney.