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.

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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:     10
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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

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.

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This recipe was contributed by kundhu on 24 Feb 2004

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