Thursday, April 8, 2010

Pesarattu and Ginger chutney


Serving: 4

Ingredients:

Whole Moong: 1 cup
Rice: 2tsp
Channa dal: 2tsp
Green Chili: 3
Jeera / Cumin seeds: 1tsp
Ginger: 1/2"
Salt

Method:

Soak Moong, rice and channa dal for 6 to 8 hours then grind while grinding add ginger, green chilies and add 1 to 1 1/2 cup water until batter gets dosa batter consistency.
Add Jeera and salt to the batter and prepare Pesarattu on dosa pan.


Ginger Chutney:

Ingredients:

Ginger: 3-4"
Coconut dry / fresh: 1/4 cup
Green chili:3
salt

Method:

Prepare chutney adding all the ingredients with 1/4 cup water.