Andhra Pesarattu with Ginger Chutney
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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
- 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.
- 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.
- 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.
- 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.
This recipe was contributed by v_saj on 13 Aug 2011
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