Cooking web notes

               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.)

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...

Coconut chutney - Ginger flavored:

Ingredients:

To Temper

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.