I continue the dosa variety post with one more today ....Pesarattu is a Andhra delicacy, nutritious and tasty . I first tasted it in a friends place she served it the authentic way with upma and ginger chutney.. I however prefer it just the dosas with normal coconut chutney.Mung beans are very rich in protien and are quite a good source of vitamin C ,It is ideal as breakfast since the fat content is very low and dietary fiber is high.
It is easy to make and does not need any fermenting.
2 cup whole mung beans (green gram)
1/2 cup rice1 inch ginger2 green chillies
1 spoon jeera (cumin seeds)
1 onion finely chopped (optional)
salt to taste
Soak the Whole mung beans and rice for about 5 to 6 hours . Grind with ginger, green chillies , cumin and salt .Add water as required to the dosa batter consistency Spread on a hot non stick pan and sprinkle some oil.(add chopped onions if you like and cover the dosa for the onions to steam)
Serve with coconut chutney.
I have many a times had problems with the coconut I buy from the asian stores.Here is a
simple and quick way for coconut chutney. It tastes almost (if not completely) like fresh coconut chutney.
1 cup dessicated coconut powder
3 spoons of coconut milk
1 spoon cumin seeds
2 spoons fried gram dal ( chuntney dal,phutana)
2 green chillies or red chillies
salt to taste
Grind all the above ingredients to a paste with some water . In a small pan prepare a seasoning of mustard seeds, red chillies, chanadal, urad dal and curry leaves. It tastes yummy served with dosas or idlis.