Beet the Ordinary: Pesto Perfection in a Pesarattu!

| Team Atomberg
Beet the Ordinary: Pesto Perfection in a Pesarattu!

Equipment

  • Small bowls
  • Big bowls 
  • Tablespoons 
  • Teaspoons 
  • 1 non-stick frying pan
  • 1 wooden spatula
  • 1 mixing bowl 
  • 1 dosa ladle
  • Pressure cooker for steaming 
  • 1 kitchen knife 
  • 1 serving plate 
  • Atomberg Mixer Grinder 1.5-litre Liquidising Jar 
  • Atomberg Mixer Grinder 500-ml Chopper Jar

Method of Preparation

Let's Ready the Crepe

  • Soak 1 small bowl of moong dal in water for 4-5 hours. 
  • Simultaneously, steam the beetroot. 
  • Add the soaked moong dal and the steamed beetroot into the 1.5-litre Liquidising Jar. 
  • Now add 3 green chillies, 3 inches of peeled and cut ginger and some salt as per your taste. 
  • Cover the jar with the lid. Once the jar is locked properly, the LED light indicator will turn to blue colour. 
  • Run it at 3rd speed in order to make it into a fine paste. 
  • Empty the finely textured contents into a mixing bowl. 
  • Now heat oil on the non-stick frying pan and spread the oil on the pan with the help of half cut onion. 
  • Fill the dosa ladle and pour the batter onto the heated pan. 
  • Spread the batter with the help of a bowl in a circular shape. 
  • Cook both sides for 3-4 minutes each until they are cooked properly. 
  • Now, with the help of the wooden spatula, shift the cooked crepe to the serving plate. 

Time for the Pesto 

  • Take the 500-ml Chopper Jar and ready it.
  • Now add a handful of mint leaves, a tbsp of yoghurt, 5-6 walnuts and some salt as per your taste to the jar. 
  • Cover the jar and close the lid. The LED light indicator will turn to blue once the jar is locked properly. 
  • Run it on Coarse Mode to get a silbatta-like texture.
  • Once done, add the contents of the jar to another mixing bowl. 

Here's Your the Pesarattu Pesto Crepe

  • Take the serving plate with the beetroot crepe
  • Now spread the coarsely textured pesto on the crepe properly from end to end. 
  • Now add freshly cut cherry tomatoes, black olives, slices of yellow bell pepper and sprinkle a few curry leaves too. 
  • Tada! Your Beetroot Pesarattu Pesto Crepe is all ready to eat. 

Tips/ Tricks