Whole Green Moong Dosa Pesarattu With Ginger Flavor Chutney

7/27/2019 Whole Green Moong Dosa Pesarattu With Ginger Flavor Chutney

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rakskitchen.net http://www.rakskitchen.net/2009/02/whole-green-moong-dosa-pesarattu-with.htm

Pesarattu with ginge r-coco nut Chutney(updated pic)

WHOLE GREEN MOONG DOSA - PESARATTU WITH GINGER

FLAVOR CHUTNEY

Pesarattu is Andhra special,which you can fond in many of the blogs,native f rom Andhra...Its made out o

green moong and little rice and it should be thin by the original recipe...I think some make with yellow moon

too,but I think pesarattu with whole green moon is healthier and has a good texture too!

Update:

I am sending this to the event, Made for each other, event hosted by Rathna ofAsvadha.

Thanks for hosting the event Rathna!

I think that ginger flavored chutney is apt f or pesarat tu coz, the ginger f lavor supress the raw smell
http://www.asvadha.com/2009/01/announcing-made-for-each-other.htmlhttp://www.asvadha.com/http://www.asvadha.com/http://www.asvadha.com/2009/01/announcing-made-for-each-other.htmlhttp://www.rakskitchen.net/2009/02/whole-green-moong-dosa-pesarattu-with.htmlhttp://www.rakskitchen.net/


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pesarattu and is a great combination and just made for each other!

Now this has become a regular menu in our breakfast ,only thing I should say,now I have changed th

recipe more like Adai dosai,which both me and my hubby like :)

Ingredients:(Makes 10-12 pesarattus.)


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Whole green moong 1 cup

Raw rice 2 tblsp

Ginger(optional) 1 inch

Jeera(optional) 1 tsp

Green chillies 4-5 nos.

Onion 1 big (chopped)

Curry leaves 1 sprig

Coriander leaves 2 tblsp chopped

Asaf etida 1/4 tsp

Salt & Water As needed

I always avoid grinding jeera and ginger as I dont like that smell in this. Bu

authentic recipe has it.

Method:

1. Soak whole green moo ng,with rice,through night,morning drain the water and f irst grind ginger,green

chillies,jeera and then add this moong and grind to a coarse batter,of adai cons istency(We like ours bit

thick and coarsely ground,if you want thin pesarattu,grind smooth).

2. Mix in salt,asaf etida,onion,curry and coriander leaves and mix well.Add water if needed.

3. Heat a tava and spread to your required thickness just like we make dosa,add oil.


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4. Flip to cook on the other side too.(cook 2 mins in medium f lame each side or till golden brown)

5. Serve with coconut chuteny or chuTney of your choice..I served with ginger f lavored coconut chutney...


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(updated picture)

Coconut chutney - Ginger flavored:


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Ingredients:

Coconut grated 1/2 cup

Ginger 1 inch piece

Green chillies 4-5 nos.

Tamarind 1 small pinch

Pot tukadalai (roasted gram dal) 1 tblsp

water and salt as needed

To Temper

Coconut oil 1 t sp

Mustard 1 tsp

Urad dal 1 tsp

curry leaves 1 sprig

Method:

1. Grind all the ingredients under the 1st table into a smooth paste.

2. Season with all the items given in To Tempertable.Mix well.


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You can make pesarattu with sprouted whole green moo ng too,like here inAhaar...

This is my own version of pesarattu, I have made my own changes,so it may vary f rom authenticrecipe!

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Whole Green Moong Dosa Pesarattu With Ginger Flavor Chutney