Andhra Pesarattu with Ginger Chutney

by v_saj

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Andhra pesarattu or green moong dal dosa is a delicious lentil based pancake recipe which is best enjoyed with a spicy ginger chutney. Prepare the andhra pesarattu with ginger chutney as a healthy breakfast option

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Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 4 pesarattus
Show me for pesarattus

Ingredients

For The Ginger Chutney:
1 tsp oil
3 to 4 whole dry kashmiri red chillies
2 tsp urad dal (split black lentils)
1 1/2 tbsp chopped ginger (adrak)
1 1/2 tbsp freshly grated coconut
a little jaggery (gur)
a little tamarind (imli)
salt to taste
1 tsp oil for tempering
1/2 tsp mustard seeds ( rai / sarson)

For The Pesarattu
1 cup moong dal (split green gram)
1/2 cup grated onions
1/4 tsp grated ginger (adrak)
4 to 5 chopped green chillies
salt to taste
1 1/2 tbsp rice flour (chawal ka atta)

For The Topping
1 tbsp oil
3/4 cup finely chopped onions
3 to 4 chopped green chillies
1/2 tsp cumin seeds (jeera)

Method
For the ginger chutney:

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

For the pesarattu

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

For the topping

Heat the oil add the cumin seeds.
When the seeds crackle, add the onions and green chillies and saute for 2-3 minutes.
Divide the topping in 4 portions, keep aside.

How to proceed

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