The last time I ate a Pesarattu was when I was pregnant. My mom made it for me and that was the last. It has been more than a year since. Yesterday I had soaked some whole moong dhal, because T is home this week. He was surprised because an Indian breakfast out of the blue. Anyways, this was my first time and it was good.
The classic combo for a pesarattu is Ginger chutney. My grandmother makes the best ginger chutney. But unfortunately I didn't get her recipe. So, I googled for a recipe and I stumbled upon Ramya's Mane Adige. This chutney was good and the taste was hot and tangy.
Ingredients for Pesarattu
- Whole Moong Dhal - 3 cups (Soaked overnight)
- Green Chillies - 5 or 6
- Ginger root - 1" piece
- Cumin seeds - 1 tsp
- Salt to taste
Soak the Moong Dhal overnight. The next day, drain the water and grind it to a fine paste along with Green chillies, Ginger, Cumin seeds and Salt. This does not need fermentation. Make the batter like a normal dosa batter. Heat the tawa and spread some oil. Next pour a ladle full of the batter and spread it thin. Stand till it becomes crisp and starts to pull off the edges. Turn it to the next side and cook thoroughly. Serve hot with Ginger chutney.
You could spread some finely chopped onions on the inner side and serve.
You could also serve them with some upma inside the dosa.
- Chopped Ginger - 1 tbsp
- Dried Red Chilies - 5 nos
- Curry leaves - 5 or 6
- Urad Dhal - a small handfull
- Jeera - 2 tsp
- Tamarind - a 1" size ball
- Jaggery - 1 tbsp
- Salt to taste
Heat the oil and fry some red chillies. Then add some Urad Dhal and Jeera and cook on slow fire till the dhal gets roasted. Then sautee the ginger and the curry leaves (Tear the curry leaves into pieces) till the raw smell goes away. In the blender add the above ingredients along with the tamarind, jaggery and salt. Grind to a smooth paste.
Mustard - 1/4 tsp
Urad Dhal - 1/2 tsp
Curry leaves - few
Made a tadka for the chutney using the above ingredients and serve with the dosa. I had not made the seasoning but it would enhance the flavor of the chutney. This chutney goes to the Spicy Fiery Chutneys event being hosted by Ammu of Ammaji Recipes.
Priya of Priyas Recipes has passed on the Presentation Award to me. Thanks a lot Priya for thinking of me. Thats a lot of encouragement.