How can I reduce the inherent bitterness in Pesarattu batter without compromising its authentic taste?

Question

How can you reduce the inherent bitterness in Pesarattu batter? Discover simple additions that can balance the flavor without compromising authenticity.

Answer 1

To reduce bitterness in Pesarattu batter, soak the green gram (moong dal) for a shorter duration (around 4-6 hours), and consider adding a small amount of rice flour or grated ginger to the batter.

Detailed Explanation:

The bitterness in Pesarattu often comes from over-soaking the green gram. When moong dal soaks for too long, it can start to ferment, leading to a bitter taste. Here's a step-by-step guide to minimize bitterness:

1. Soaking Time: Reduce the soaking time to 4-6 hours. This is usually sufficient to soften the dal for grinding without excessive fermentation.

2. Rinsing: Rinse the moong dal thoroughly before soaking and again before grinding. This helps remove any surface impurities that might contribute to bitterness.

3. Adding Rice Flour: Incorporate 1-2 tablespoons of rice flour per cup of moong dal. Rice flour adds a slight crispness and can help balance the flavor profile.

4. Ginger: Add a small piece of grated ginger (about 1/2 inch) to the batter while grinding. Ginger provides a subtle warmth and can mask some of the bitterness.

5. Tamarind Pulp (Optional): A tiny amount (1/4 teaspoon) of tamarind pulp can also help cut through the bitterness, but use it sparingly as it can alter the overall taste.

6. Salt: Ensure you add an adequate amount of salt to the batter. Salt enhances the other flavors and can help balance the bitterness.

Pro Tip:

Taste the batter before making the Pesarattu. If it still tastes too bitter, add a squeeze of lemon juice to the batter just before cooking. The acidity will help neutralize the bitterness, but be careful not to add too much, as it can affect the texture.