Pesarattu And Coconut Chutney
By: Shobana
Published: Wednesday, March 2, 2011 - 1:04pm

Ingredients




For PESARATTU:
1 cup Moong dal--
1/4 cup Raw rice--
1/2 inch Ginger-- Piece
3 Green chillies-- nos. (acc to taste)
1 teaspoon Cumin seeds--
Salt-- acc to taste
Oil-- to drizzle on the side of dosa
Garnish:
Chopped onions-- as needed
For COCONUT CHUTNEY:
Ingredients:
1 cup Shredded coconut--
1/4 cup Dahlia/ Pottukadalai-- (+ r-- acc to taste)
1/4 inch Ginger-- piece
1/4 inch Onion-- piece
5 Green chillies-- nos. (acc to taste)
Tamarind-- mini pebble sized
Salt-- to taste
To season:
1 teaspoon Oil--
1/2 teaspoon Mustard seeds--
1 sprig Curry leaves--
1/2 teaspoon Urad dal--

Preparation

1 FOR PESARATTU : 2 Soak the moong dhal and rice seperately for 3 to 4 hours and grind it with ginger, green chiillies and cumin seeds . ( If u don like grinding the cumin seeds , u may mix the cumin seeds with the batter.) Grind to a smooth texture and the batter consistency should be like Adai batter. Mix the salt and combine well. Rest this for 10 minutes. ( resting is purely optional ) . Heat a tava /dosa pan and apply few drops of oil. Pour a laddle of batter in the center and spread it around like u do for dosa. Keep the flame in medium. Drizzle some oil on the sides and wait for few minutes until the bottom which is exposed to heat turns golden< 3 FOR COCONUT CHUTNEY : 4 First grind the green chillies,ginger ,tamarind , salt and the onion to a coarse paste adding litttle water. Finally add the shredded coconut and grind to a fine paste ..( u may also grind to a semi coarse paste , it's totally ur family choice ) . Heat a pan with a tsp of oil and do the tempering with the mustard seeds. Once it finished popping , add the urad dal and fry until golden. finally add the curry leaves and transfer the seasoning to the chutney and combine well. U may also add little bit of water if u like a thin chutney, but I always like thick chutney ( katti chutney ..Yum).. Goes good with all tiffin varieties..

About


Pesarattu is a breakfast food of the andhra region . It is mainly preapared using moong dhal and the rice is added to ensure crispiness . Traditionally , it is served with onion topping ( no toppings for me, since VJ has a stable cold..)and ther's this chutney " Ginger chutney " specially meant for pesarattu is served alongside. Here I had made  both ginger and coconut chutney and it was out of the world with pesarattu...  Hmm.. Tasty breakfast to start a day and with ginger ,makes our body whole day fresh and healthy..