Andhra Pesarattu with Ginger Chutney By Kundhu


by


Added to 2 cookbooks   This recipe has been viewed 13450 times

Andhra Pesarattu with ginger chutney makes for a lovely delicious and healthy breakfast combination. The pesarattu is prepared from a batter comprising of moong dal and is then served crispy hot with ginger pickle or chutney.

Add your private note

Andhra Pesarattu with Ginger Chutney By Kundhu recipe - How to make Andhra Pesarattu with Ginger Chutney By Kundhu

Preparation Time:    Cooking Time: 20-25   Total Time:    
Show me for servings

Ingredients


For the dosas:
1 cup moong dal (split green gram) picked
1 medium sized onion
1/4 " piece ginger (adrak)
4 to 5 green chillies
salt to taste
1 1/2 tbsp rice flour (chawal ka atta)

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

Ingredients for Ginger chutney:
3 to 4 red chillies
2 tsp urad dal (split black lentils)
1 1/2 tbsp chopped ginger (adrak)
1 1/2 tbsp grated coconut
a little jaggery (gur)
a little tamarind (imli)
salt to taste
Method


For dosas:

    For dosas:
  1. Wash moongdal 2 or 3 times, and soak it in water for 2 hours.
  2. After 2 hours, drain the moongdal and grind it with onion , ginger and green chillies to a smooth batter.
  3. To it,mix in the rice flour, without forming lumps.add salt to taste .
  4. Heat oil and fry the cumin seeds till they splutter, then saute the finely chopped onions and green chillies for 2-3 minutes.set aside.
  5. Heat a dosa pan. when sufficiently hot, pour the batter and spread it from the centre.add a little oil around. on the dosa, sprinkle a little of the topping mixture, and slightly press with the flat ladle.
  6. Cover the dosa pan with a lid, and fry till the dosa becomes crisp on the bottom,and cooked on the other top.(there is no need to turn over)
  7. Fold and serve hot with ginger chutney, and sambar.

Procedure for ginger chutney:

    Procedure for ginger chutney:
  1. Heat a little oil and fry red chillies, black gram dal and then ginger.grind with coconut,jaggery, tamarind and salt.
  2. Heat a teaspoon oil . when it is hot, add 1/2 teaspoon mustard seeds. after they splutter, garnish the chutney with this tadka.
  3. Serve with pesarattu.


Member Photo
This recipe was contributed by kundhu on 24 Feb 2004


Know more about this member, Click Here

Also View These Related Recipes

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews