Pesarattu & Inji Chutney

Pesarattu is a protein-packed healthy breakfast in Andhra Pradesh.

It is similar to a dosa but made out of moong dal. I like the inji chutney that goes well with the pesarattu. It's comparatively easy as this batter needs no fermentation, thus saving you some time. I suggest you soak the moong before bed, and your moong is ready to turn into the batter morning for breakfast.

Ingredients:

For Pesarattu:
green moong dal - 1 cup

raw rice - 2tbsp

ginger - 2inch

green chilies - 6

water - 2 cups

salt - 1 tsp

For Ginger Chutney:

channa dal - 1 tbsp

urad dal - 1 tbsp

dhania - 1 tbsp

cumin - 1 tsp

ginger - 1/4 cup

garlic - 3 cloves

red chilies - 10

asafoetida - 1/4 tsp

tamarind - a small lemon size soaked in water

jaggery - 1/4 cup

oil - 3 tsp

salt to taste

For Tempering:

oil - 1tsp

mustard - 1/4 tsp

urad - 1/4 tsp

red chili - 3

curry leaves

Method:

• Wash and soak moong and rice for a minimum of 5 hours.

• Grind them along with ginger and green chili, and salt.

• Add water as needed and grind to a dosa batter consistency.

• Make like dosa and add some chopped onions.

• Slow cook for crispy dosa.

• Now, add oil and the dal, dhania, and cumin.

• Chopped ginger, and garlic.

• Keep frying on low heat. When the color changes to golden brown add red chilies, asafoetida, jaggery, and tamarind.

• Cool them completely. Grind by adding some salt to taste.

• Chutney is ready. 

• You can temper this. Add oil, and when hot add mustard, urad, red chili, and curry leaves.

• Pour on top of the chutney.

• Yummy combination.