Pesara Pindi Billalu | Andhra Moong Dal Atta Puri
Pesara Pindi Billalu are protein-rich Moong Dal Atta Puris made in Andhra and Telangana as a snack. It is traditionally served with some ghee on the side (the fat helps you digest the protein easily), but also tastes great with some Mango or Lemon pickle or then a spicy chutney like Coriander Chutney.
This makes for a great tea-time snack.
Equipment
- Bowl
- Spoon
- Wok
- Slotted Ladle
- 6" Plastic Sheet or Banana Leaf
Ingredients
- 1/2 Cup Rice Flour (~80 gms)
- 1/2 Cup Moong Dal Flour (~80 gms)
- 1/2 tsp Salt
- 1/4 tsp Asafoetida
- 1/2 Cup Water
For Green Chilli-Ginger Paste
- 3 Green Chillies Spicy ones
- 1" Ginger
Other Ingredients
- Oil for Deep-Frying
Instructions
Making the Green Chilli-Ginger Paste
- Grind 3 to 4 spicy green chillies and a 1" piece of ginger to a sooth paste. You should get 1 tsp of green chilli-ginger paste.
Making the Dough
- To a large bowl, add 1/2 cup rice flour, 1/2 cup moong dal flour (Pesara Pindi), 1 tsp of green chilli-ginger paste, 1/4 tsp asafoetida (hing), and 1/2 tsp salt.
- Mix the ingredients together.
- Gradually add little water at a time and knead the ingredients into a smooth but soft dough. I needed just a little less than 1/2 cup water.
- Cover the dough and set aside for 10 minutes.
Shaping the Pesara Pindi Billalu
- Spread 2 tbsp sesame seeds in a plate.
- Lightly grease a 6" plastic sheet.
- Divide the dough into 12 equal portions.
- Roll each portion into a ball.
- Roll each ball in sesame seeds. The dough ball should be generously coated with sesame seeds.
- Place each ball on the greased plastic sheet and press gently to form a thick, 4" disc.
Frying the Moong Dal Atta Puri
- In a wok, add enough oil to form a 2" layer.
- Over medium flame, heat the oil.
- Transfer the Pesara Pindi Billa onto your fingers and gently slide it into the hot oil.
- Fry the Pesara Pindi Billalu till they are light golden brown. Flip at regular intervals.
- Using a slotted ladle, remove the fried discs from the oil and hold them over the wok to let the extra oil drain.
- Transfer the Pesara Pindi Billalu to a plate to cool a bit.
Serving Suggestions
- Serve Pesara Pindi Billalu with ghee. Just dip in some ghee and eat is the traditional way to go.
- If you need a spicier accompaniment, Avakaya or Nimmakaya are good options.
- Of course, you could also serve it with a spicy chutney like the Coriander Chutney | Dhania Chutney.
Nutrition
Calories: 101 kcalCarbohydrates: 10 gProtein: 2 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gSodium: 136 mgPotassium: 91 mgFiber: 2 gSugar: 1 gVitamin A: 8 IUVitamin C: 2 mgCalcium: 10 mgIron: 1 mg