Pesarattu Bhurji | Dal Scramble Recipe | Lentil Scramble Recipe

Hi Supermoms,

When I grind Pesarattu batter, I try various recipes with it. Same goes with Adai batter. For vegetarians, lentils and pulses are the main protein sources and recipe innovations adds excitement to the entire experience of cooking. 

When I posted the Pesarattu burger and pesarattu pancake pictures on my instagram , so many readers asked if they could make Idli using this batter. 

You can make idlies with the thick pesarattu batter. But, they will not be soft like the regular idlies . Their texture will be dense. But for people who are more comfortable to make idli than dosai, this Pesarattu Bhurji is a great recipe. 

Usually we use up the left over adai and pesarattu batter to make upma. Unlike upma, this bhurji recipe has minimum ingredients and can be made so quickly. 

It tastes best when eaten hot off the pan. Do try cooking it in an iron pan and the crumbs on the pan tastes 'the best'. 

A very quick and healthy tiffin recipe. 

Pesarattu Bhurji:

Preparation time: 10 minutes

Cooking time : 15 minutes

Serves : 2

1 cup = 250 ml cup

Special vessel : idli plates, steamer/pressure cooker 

Ingredients :

2 cups pesarattu batter 

1 large onion ( finely chopped)

1 large tomato( finely chopped)

1 garlic ( finely chopped, optional)

1 green chilli ( the batter already has spices, adjust accordingly)

10-15 mint leaves/pudina leaves ( roughly torn)

1/8 teaspoon turmeric powder

salt ( only for vegetables)

1 tablespoon oil ( divided, to grease idli plates and for bhurji)

For Pesarattu and Allam Pachadi video recipe click below

Method:

1. Bring pesarattu batter to room temperature .

2. Grease the idli plates and spoon batter into the idli plates.

3. Steam cook for 10 -12 minutes and switch off.

Chef tip : You can insert a fork in the centre of the idli to check if it is done. The fork will come out clean if the idlies are cooked. 

4. Once cool, remove the idlies and crumble them.

5. Heat an iron wok/ kadai or pan with oil and fry garlic, onion, tomatoes along with turmeric powder and salt.

6. Once the onions turn transparent and the tomatoes mushy, add the crumbled pesarattu idlies.

7. Mix well and allow it to fry for 10 minutes over low flame, stirring occasionally to ensure uniform cooking. 

8. Just before switching off, add the mint leaves, cook for just a minute and switch off. 

Enjoy it hot with a strong cup of coffee or tea. So delicious. 

Happy Cooking !

With love,

Masterchefmom