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http://www.rakskitchen.net/2009/02/who le-green-mo o ng-do sa-pesarattu-with.html

WHOLE GREEN MOONG DOSA - PESARATTU WITH GINGER FLAVOR CHUTNEY

Pe s arattu with g ing e r-c o c o nut Chutne y(up d ate d p ic )

Pesarattu is Andhra special,which you can f ond in many of the blogs,native f rom 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!

Updat e:
I am sending this to the event, Made for each other , event hosted by Rathna of Asvadha. T hanks for hosting the event Rathna! I think that ginger f lavored chutney is apt f or pesarattu coz, the ginger f lavor supress the raw smell in

pesarattu and is a great combination and just made f or each other!

Now this has become a regular menu in our breakf ast,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 Raw rice Ginger(optional) Jeera(optional) Green chillies Onion Curry leaves Coriander leaves Asaf etida Salt & Water

1 cup 2 tblsp 1 inch 1 tsp 4-5 nos. 1 big (chopped) 1 sprig 2 tblsp chopped 1/4 tsp 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 f irst 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,asaf etida,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 f lame each side or till golden brown)

5. Serve with coconut chuteny or chuT ney of your choice..I served with ginger f lavored coconut chutney...

(up d ate d p ic ture )

Coconut chut ney - Ginger f lavored:

Ingredients:
Coconut grated Ginger Green chillies Tamarind Pottukadalai (roasted gram dal) water and salt To Temper Coconut oil Mustard Urad dal curry leaves 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. 1 tsp 1 tsp 1 tsp 1 sprig 1/2 cup 1 inch piece 4-5 nos. 1 small pinch 1 tblsp as needed

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

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