Considering how adai is so well received at home, I expected pesarattu to get a similar reception and though the family ate it with no complaints the first day, my suggestion to have an encore for the following day's breakfast or dinner (since I had leftover batter) met with some grumblings. Not wanting to eat pesarattu as my breakfast for the next 4 to 5 days, I decided to make the batter more appealing to everyone and since all things fried go with my husband (refer to Sabudhana vadas), pesarattu vadas came into existence. They were delicious & disappeared in no time and very soon I was left with an empty container :)
I would recommend adding the veggies just before frying the batter or it can get watery. I made the mistake of letting it rest for a while since I had to attend to something else and so couldn't really shape the vadas properly. Dropping spoonfuls of the batter instead of doughnut shaped vadais didn't take away from the taste though.
PESARATTU / MUNG DHAL VADAIS
Ingredients for Pesarattu batter:
Whole Green Mung Dhal - 1 cup
Brown Rice - 1/4 cup
Green Chillies - 7 or 8
Ginger - half to 1 inch piece
Salt - to taste
1) Soak the Mung dhal and rice overnight. Grind along with green chillies, ginger & salt with water as required to make a slightly thick paste. Thin this down a bit to easily spread into dosas for the original pesarattu or keep it thick to make vadais.
Additions for the vadai:
Onion - 1 medium, chopped
Cabbage - 1 cup, chopped finely
Green Chillies - 4 to 5, chopped finely (since it's deep-fried, i wanted it to be spicy) OR Chilli powder - to taste
Coriander leaves - 2 tbsp, chopped finely
Salt - to taste, if required
Oil - to deep fry
1) Heat oil to deep fry. Add the onions, cabbage, chillies, coriander leaves and salt to the batter.
2) Drop small spoonfuls of the batter (so they are more crispy) into the medium-hot oil and cook till golden brown and crispy and cooked through on the inside.
3) Drain on paper towels and serve as is or with chutney.