You are here: Home > > Andhra Pesarattu with Ginger Chutney Andhra Pesarattu with Ginger Chutney by v_saj Andhra pesarattu or green moong dal dosa is a delicious lentil based pancake recipe which is best enjoyed with a spicy ginger chutney. Prepare the andhra pesarattu with ginger chutney as a healthy breakfast option Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalDhiraj SahaChickenVeg DinnerRqBreakfastRashmi's CookbookAzManju's CookbookOwie`s FinestRituPriya's Cook BookDhwanitRecipes-1FirelessNarbuVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Close 13 Aug 2011 This recipe has been viewed 132977 times Andhra Pesarattu with Ginger Chutney recipe - How to make Andhra Pesarattu with Ginger Chutney Tags Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 pesarattus Show me for pesarattus Ingredients For The Ginger Chutney:1 tsp oil3 to 4 whole dry kashmiri red chillies2 tsp urad dal (split black lentils)1 1/2 tbsp chopped ginger (adrak)1 1/2 tbsp freshly grated coconut a little jaggery (gur) a little tamarind (imli) salt to taste1 tsp oil for tempering1/2 tsp mustard seeds ( rai / sarson)For The Pesarattu1 cup moong dal (split green gram)1/2 cup grated onions1/4 tsp grated ginger (adrak)4 to 5 chopped green chillies salt to taste1 1/2 tbsp rice flour (chawal ka atta)For The Topping1 tbsp oil3/4 cup finely chopped onions3 to 4 chopped green chillies1/2 tsp cumin seeds (jeera) Method For the ginger chutney:For the ginger chutney:Heat the oil and add the red chillies, urad dal and ginger and saute on a medium flame for a minute.Cool and blend in a mixer along with coconut, jaggery, tamarind and salt till smooth. Keep aside.Heat a the oil for the tempering add the mustard seeds.When the seeds crackle, ,pour the tempering over the grounded chutney, mix well and keep aside.For the pesarattuFor the pesarattuWash the moong dal 2 or 3 times, and soak in enough water for 2 hours.Drain the moong dal and blend in a mixer along with onion , ginger and green chillies to a smooth batter.Add the rice flour and salt, mix it well. Keep aside.For the toppingFor the toppingHeat the oil add the cumin seeds.When the seeds crackle, add the onions and green chillies and saute for 2-3 minutes.Divide the topping in 4 portions, keep aside.How to proceedHow to proceedHeat a dosa pan, pour a spoonful of the batter and spread it from the centre, add a little oil around.On the pesarattu, spread one portion of the topping mixture, and slightly press with the flat spoon.Cook till the pesarattu becomes crisp and also cook the other top.Repeat the same process to make more pesarattu with the remaining batter and topping.Fold and serve hot with ginger chutney.