My Collection of Recipes

Andhra Pesarattu with Ginger Chutney

Ingredients:

For The Ginger Chutney:

1 tsp Oil
3 to 4 whole dry red chillies
2 tsp urad dal 
1 1/2 tbsp chopped ginger 
1 1/2 tbsp freshly grated coconut
a little jaggery 
a little tamarind 
salt to taste
1 tsp oil for tempering
1/2 tsp mustard seeds

For The Pesarattu:

1 cup moong dal (split green gram)
1/2 cup grated onions
1/4 tsp grated ginger
4 to 5 chopped green chillies
salt to taste
1 1/2 tbsp rice flour

Method 
For the ginger chutney:

1. Heat the oil and add the red chillies, urad dal and ginger and saute on a medium flame for a minute.
2. Cool and blend in a mixer along with coconut, jaggery, tamarind and salt till smooth. Keep aside.
3. Heat a the oil for the tempering add the mustard seeds.
4. When the seeds crackle, ,pour the tempering over the grounded chutney, mix well and keep aside.

For the Pesarattu:

1. Wash the moong dal 2 or 3 times, and soak in enough water for 2 hours.
2. Drain the moong dal and blend in a mixer along with onion , ginger and green chillies to a smooth batter.
3. Add the rice flour and salt, mix it well. Keep aside.

How to proceed:

1. Heat a dosa pan, pour a spoonful of the batter and spread it from the centre, add a little oil around.
2. On the pesarattu, spread one portion of the topping mixture, and slightly press with the flat spoon.
3. Cook till the pesarattu becomes crisp and also cook the other top.
4. Repeat the same process to make more pesarattu with the remaining batter and topping.
5. Fold and serve hot with ginger chutney.