Pesarattu And Allam Pachadi

Pesarattu and allam pachadi


PESARATTU ,ANDHRA PESARATTU ,ALLAM PACHADI

Pesarattu is a traditional dosa variety very famous in Andhra Pradesh made with whole moong dhal. Pesara means moong dhal and attu means dosa hence the name PESARATTU.
It is also called Andhra pesarattu.It is very easy to make and nutritious too and no fermentation is required. An famous variation of this dosa is Upma Pesarattu/MLA Pesarattu in which rawa Upma is kept in the centre of the dosa as filling.Pesarattu is usually served with ginger chutney which is called Allam pachadi.

Ingredients

Whole moong dhal(Green gram dhal)-1 cup /200gms
Raw rice -1/2 cup
Onions-1 no chopped 
Green chillies-3 nos 
Ginger-1 inch piece 
Salt to taste
Oil as required

For Topping-

Onions-2 nos chopped fine
Green chillies- 2 nos chopped
Ginger-1 inch piece chopped fine (optional)
Curry leaves and coriander leaves 

Method

👉Wash and soak the moong dhal and raw rice overnight .

👉Grind it slightly coarsely along with onion,green chillies,ginger to dosa batter consistency,add required salt mix well.

👉In a small kadai heat oil add onion,ginger,green chillies, curry leaves and saute until the onions are completely cooked set aside.

👉Heat dosa tawa and pour a laddle full of batter and gently spread it to dosa shape.
Add oil,allow the pesarattu to cook.

👉Once it is half done add the sauted onion mixture on top of the pesarattu and allow it to cook completely.There is no need to flip the dosa .(If you want make a triangle mark on the dosa and once it is cooked close the edges in that shape).



👉Serve hot with coconut chutney or ginger chutney.


ALLAM PACHADI/ GINGER CHUTNEY


ALLAM PACHADI ,Ginger chutney

Allam pachadi is nothing but ginger chutney that is traditionally served with pesarattu dosa.

Ingredients

Ginger -1/4 cup chopped
Grated coconut -1/2 cup 
Red chillies -3 nos
Tamarind small gooseberry size
Jaggery- 2 tbsps
Salt to taste
Mustard seeds-1/2 tsp
Urad dhal-1/2 tsp
Curry leaves few 
Oil 1 tsp

Method

👉Grind ginger,coconut,red chillies,tamarind jaggery and salt to fine paste adding little water.

👉Heat oil in a kadai add mustard seeds,urud dhal,curry leaves and allow it to crackle then add the paste with very little water and saute just for 2 mins and remove from heat.

👉Serve with pesarattu.







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