Pesarattu Whole Green Gram Dosa

Pesarattu

Ingredients:

Green garam whole or Moong Dal (Pesar pappu) 1cup
Rice 1-2 tbsp
Onion 1 medium
Ginger 1/2 inch
Green chilli -4 to 5
Salt as per taste
Oil

Preparation :

Soak Whole Green Gram and Rice for 6- 7 hours.
Grind and make a batter of soaked Whole Green gram ,
Rice, Onion, Ginger and Green Chili.
Add Salt to the batter.

Heat Non-stick dosa pan,put little oil and spread.
Take a Table spoon of batter and spread it on the pan .
let it get done to golden brown colour.

Now you can garnish it on the top with chopped and
fried onion and green chilly ,It is Onion Pesarattu.

If you Garnish it with 2 table spoons of Upma,
Then it is Pesarattu Upma.

You can serve it with Allam Chutney(Ginger Chutney).

Coconut chutney

Kobbera Pacchadi

Ingredients :

Fresh Coconut 1 cup
Roasted Bengal Gram 1/4 cup (Putnala pappu)
Tamarind pulp or paste 2 tea spoons
Green chillies 3-4
Ginger 1/2 inch

For Talimpu or Seasoning :

Oil 2 teaspoons
Red chillies 2-3
Cumin seeds ,Mustard seeds,Urad dal 1/4 tea spoon each
Curry Leaves 6-7

Preparation :

Grind Coconut, Bengal Gram, Tamarind paste, Ginger and Green

chillies to paste by adding water. Add salt to taste.
Then take it to a bowl.

Talimpu Or Seasoning :

Heat oil in a small pan.
Add dry red chillies stir fry for few seconds,
then add cumin seeds,mustard seeds,urad dal let it turn golden
brown colour then add curry leaves,
after few seconds turn off the flame.

pour it over Coconut paste.
Now Coconut Chutney is done.It is served with idli ,dosa .

Note : Instead of Tamarind paste Lemon Juice can be used.

Peanut Chutney

Ground Nut Chutney, Palli Pacchadi, Verusenaga Pacchadi

Ingredients:

Peanuts 1 cup
Tamarind pulp or paste 2tea spoons
Green chillies 4-5
Garlic cloves 4
salt

For Seasoning or Talimpu :

oil 3 tea spoons
Dry chillies 3-4
cumin seeds,mustard seeds,urad dal 1/2 teaspoon each
curry leaves 6-7

Preparation:

Roast the peanuts on
the pan on low flame so that you will get light golden brown colour
peanuts then peel off the skin.remove peanuts from pan.

put 1/2 tea spoon oil in the pan fry green chillies and garlic cloves
for 20-25 seconds.Then make fine paste of peanuts,tamarind paste,
green chillies,garlic cloves by adding water add salt to taste .
take it in to a bowl.

Seasoning or Talimpu :

Heat oil in a small pan
Add dry red chillies stir fry for few seconds, then add
cumin seeds,mustard seeds,urad dal let it turn golden
brown colour then add curry leaves, after few seconds
turn off the flame.

pour it over peanut paste.

Now Peanut Chutney is done.It is served with idli ,dosa .

Note : Its healthy if peanut skin is not removed.

Idli

This recipe is for beginners.

Ingredients :

urad dal 1cup
idli ravva 3cups
salt

Preparation :

Soak urad dal and idli ravva for 3-4 hours separately.
grind urad dal to fine paste.

squeeze water from idli ravva.
and add it to urad dal paste.
Then you will get thick batter.
Add salt,mix well and set aside for a night.
The next day you can see the batter doubles up in volume.

Take idli plates,pour the batter in each plate.
and place it in a pressure cooker (without wait)or rice cooker with
little water in the vessel (underneath the idli plates).
cook it for 5 min on high flame and 5 min on low flame.

let them cool for 5 min.
Now its ready to have with Peanut chutney,sambar or coconut chutney.

Note : if you have less time to soak ,soak it in hot
water and use warm water while grinding.