Friday, February 24, 2012

Pesaruttu/Moong Dal Dosa with Onion chutney


Green Moong Dal - 1 cup
Idly Rice - 1/4 cup
Green Chili - 3 nos
Ginger - 1/2 inch piece
Cumin seed - 1 tsp


Soak Moong dal & rice for atleast 6 hrs.

After that grind moong dal & rice along with green chili,ginger,cumin seed & salt in a mixer or wet grinder into fine paste.

Now the batter is ready to make pesaruttu(no need to ferment the batter).

Heat a tava and pour a laddle of batter and spread it evenly.Once it cooked on one side,flip it and cook it on other side.

Once it became golden brown on both side,remove it from the tava.

Serve Pesaruttu with Onion Chutney or any of your favorite chutney.

Onion/Vengayam Chutney

Onion - 1 
Tomato - 1
Red chili - 4 nos
Garlic pods - 2 nos
Curry leaves - 3-4 leaves
Coriander leaves - 2 strand
Gingelly Oil /Sesam Oil - 2 tbsp

Chop the onion and tomato roughly into pieces.

Heat oil in the pan ,first fry red chili and garlic pods and keep it aside .

In the same pan,add onion and tomato and saute it until it cooks(make sure that onions are cooked,otherwise the chutney will be bitter).

Finally add curry and coriander leaves,saute it for 2 mins and then switch off the flame . Allow to cool completely.

Grind this along with red chili,garlic and salt in a mixer.

Now Onion/Vengaya chutney is ready. For restaurant style chutney refer here

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