WHOLE GREEN MOONG DOSA - PESARATTU WITH GINGER FLAVOR CHUTNEY

Pesarattu with ginger-coconut Chutney(updated pic)

           
       Pesarattu is Andhra special,which you can fond in many of the blogs,native from Andhra...Its made out of green moong and little rice and it should be thin by the original recipe...I think some make with yellow moong 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 of Asvadha.
Thanks for hosting the event Rathna!
I think that ginger flavored chutney is apt for pesarattu coz, the ginger flavor supress the raw smell in 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 the recipe more like Adai dosai,which both me and my hubby like :)

Ingredients:(Makes 10-12 pesarattus.)

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
Asafetida	1/4 tsp
Salt & Water	As needed

I always avoid grinding jeera and ginger as I dont like that smell in this. But authentic recipe has it. 

Method:

1. Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies,jeera and then add this moong and grind to a coarse batter,of adai consistency(We like ours bit thick and coarsely ground,if you want thin pesarattu,grind smooth).
2. Mix in salt,asafetida,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.
4. Flip to cook on the other side too.(cook 2 mins in medium flame each side or till golden brown)
5. Serve with coconut chuteny or chuTney of your choice..I served with ginger flavored coconut chutney...

(updated picture)

Coconut chutney - Ginger flavored:

Ingredients:

Coconut grated	1/2 cup
Ginger	1 inch piece
Green chillies	4-5 nos.
Tamarind	1 small pinch
Pottukadalai (roasted gram dal)	1 tblsp
water and salt	as needed

To Temper

Coconut oil	1 tsp
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 Temper table.Mix well.       

You can make pesarattu with sprouted whole green moong too,like here in Ahaar... This is my own version of pesarattu, I have made my own changes,so it may vary from authentic recipe!