Andhra Pesarattu Recipe With Allam Pachadi | Mallika Badrinath Recipes | Dosa with Ginger Chutney

Learn how to make Andhra Pesarattu at home in a healthier way. For more tasty recipes, Subscribe http://goo.gl/9LRFtM


Andhra Pesarattu

INGREDIENTS
Whole Green Gram -- 1 Cup
Split Green Gram Dal -- ½ Cup
Raw Rice -- 1 ½ Tablespoon

For Grinding:
Onion -- 1 Diced
Green Chillies -- 4
Ginger -- ½ inch piece
Salt -- To Taste
Oil -- For Frying

Fry in little oil for topping:
Finely Cut Onions -- As desired
Finely Cut Green Chillies -- Little
Cumin Seeds -- ½ Teaspoon

METHOD
1. Soak gram and rice in water for few hours. (Preferably overnight).
2. Strain water and grind until frothy.
3. Add Onion, Green Chillies, Ginger and grind to a smooth paste, adding water if necessary. Add Salt in the end.
4. Heat little Oil and fry Cumin Seeds, Green Chillies, Onions until it turns translucent.
5. Heat a Tawa (Dosa Pan) and spread a ladleful on it from centre to form a dosa.
6. Sprinkle fried onions on the top. Press gently with a flat ladle.
7. When dosa turns little golden, add oil around, allow to roast well and do not turn over.
8. Serve as it is with Allam Pachadi.

Allam Pachadi (Ginger Chutney):
Ginger -- 1 inch piece
Green Chillies -- 2
Grated Fresh Coconut -- ½ Cup Grated
Salt -- To Taste
Jaggery -- little
Tamarind Extract -- 2 Tablespoons
Grind Together. Heat oil in a pan, add mustard seeds, allow to crack. Pour ground paste and remove quickly.

VARIATION: Prepare Rawa Upma and keep little in the centre of dosa, fold over and serve; which is called as MLA Pesarattu in Andhra.