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.
Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian
Servings 12Pieces
Calories 101kcal
Equipment
Bowl
Spoon
Wok
Slotted Ladle
6" Plastic Sheet or Banana Leaf
Ingredients
1/2CupRice Flour(~80 gms)
1/2CupMoong Dal Flour(~80 gms)
1/2tspSalt
1/4tspAsafoetida
1/2CupWater
For Green Chilli-Ginger Paste
3Green ChilliesSpicy 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.