Pesarattu
This green legume dosa is a high source of protein, fiber and antioxidants. Peanut chutney and tomato chutney are a good source of vitamins and potassium. Curry leaves helps your heart function better and great for the hair and skin!
Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
For the Pesarattu
1. 1 cup whole green moong dal
2. 1 small finely chopped onion (optional)
3. ½ grated carrot (optional)
4. 1 inch ginger roughly chopped
5. 1-2 green chillies
6. A few curry leaves
7. 1 tsp. whole cumin seeds
8. Salt to taste
9. Olive oil
For the Peanut Chutney
1. 4 tbsp. skinless roasted peanuts
2. 4 tbsp. roasted Chana dal
3. ½ cup freshly grated coconut
4. 1-2 cloves garlic
5. ½ inch ginger peeled and sliced
6. 1-2 green chilies
7. 1-2 tsp. tamarind paste
8. A few coriander leaves
9. A few curry leaves
10. Salt to taste
11. Water
For Tempering (Optional)
1. ½ tsp. mustard seeds
2. 5-6 curry leave
3. Olive/ canola/ sunflower oil
For the Tomato Chutney
1. 3 tomatoes roughly chopped
2. 1 inch ginger sliced
3. 4-5 garlic cloves
4. 3 dry red chillies
5. 1 tsp. cumin seeds
6. A few curry leaves
7. ½ tsp. mustard seeds
8. oil
9. Salt to taste
Here We Go
For Pesarattu
1. Wash and soak the moong dal preferably overnight or at least for 4-5 hours.
2. Drain the water and put it into the wet grinder. Add ginger, cumin seeds, and green chilies and curry leaves.
3. Coarsely grind the mixture and remove in a bowl. Add onions, carrot and season with salt.
4. Use a not stick pan to make the dosa. Pour a ladle full of batter and spread it evenly in a circular shape. Drizzle some oil, cover.
For the Peanut Chutney
1. Take a wet grinder or mixer and add all the above ingredients. Add warm or room temperature water and grind it into a coarse paste making sure it’s not a fine paste. It should have a thick consistency.
2. Use a small deep pan for tempering. Add oil and mustard seeds. Once they start crackling, add the curry leaves and pour this mixture over the chutney and mix well.
3. Serve the chutney with pesarattu or a choice of idli/dosa.
For the Tomato Chutney
4. Take a kadai (non- stick deep pan) and heat the oil in it. Add ginger, garlic, dry red chilies, cumin seeds and curry leaves. Then, add tomatoes and cook till soft. Remove and cool.
5. Add the above mixture in a wet grinder and grind to a smooth paste. Remove in a bowl.
For Tempering
1. Take a small deep pan. Add oil and mustard seeds. When they start to crackle, add curry leaves. Now, add this to the tomato chutney and mix well. Serve with a choice of dosa/Idli or flavoured rice.
