Cherupayar Paysam

About Cherupayar Paysam

Ingredients

• Split skinless green grams (dhuli moong dal) 1 cup
• Coconut milk 1 cup
• Jaggery (gur), grated 3 tbsps
• Ghee 2 tbsps
• Green cardamom powder ½ tsp
• Dried ginger powder (soonth) ½ tsp
• Dried coconut, grated 1 tbsp
• Cashewnuts 8
• Coconut cream to drizzle

How to Make Cherupayar Paysam (Stepwise Photos)

Method

1. Melt jaggery in a non-stick pan with little bit of water.
2. Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
3. Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
4. Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
5. Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
6. Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
7. Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps