Andhra Pesarattu with Ginger Chutney By Kundhu
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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.
- Wash moongdal 2 or 3 times, and soak it in water for 2 hours.
- After 2 hours, drain the moongdal and grind it with onion , ginger and green chillies to a smooth batter.
- To it,mix in the rice flour, without forming lumps.add salt to taste .
- 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.
- 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.
- 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)
- Fold and serve hot with ginger chutney, and sambar.
- Heat a little oil and fry red chillies, black gram dal and then ginger.grind with coconut,jaggery, tamarind and salt.
- Heat a teaspoon oil . when it is hot, add 1/2 teaspoon mustard seeds. after they splutter, garnish the chutney with this tadka.
- Serve with pesarattu.
This recipe was contributed by kundhu on 24 Feb 2004
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