Pesarattu-Allam Chutney

Pesarattu (moong dal dosa) is popular delicacy of Andhra. The batter doesn't need to be ferment, makes the preparation easy even in cold weather. It can be served with upma (upma pesarattu) or just pesarattu and ginger or peanut chutney.

Ingredients: (Makes 8 pesarattlu)
1 cup whole moong dal
1/2 cup raw rice
3 red chillies
salt to taste
Soak everything in plenty of water for 8 to 10 hours.Drain water, grind into batter adding small piece of ginger and salt.

Making:
Heat cast iron tawa, spread 1 tsp of oil. Pour batter at the center with a ladle and spread into a thin circle. Pour 1/2 tsp of oil around the edges. Once edges turn into golden brown, flip to the other side and cook until it turn into golden brown. Remove, spread some oil and repeat the process.

Allam chutney:
Ingredients:
150 grams ginger
50 grams jaggery
3 tbsp tamarind pulp
1 tbsp dhaniya/coriander
1 tbsp chana dal/sanga pappu
1 tbsp urad dal/minapa pappu
3 red chillies
1 tbsp oil
salt to taste

For tempering:
1 tsp oil
1 tsp mustard seeds
2 or 3 curry leaves (optional)

Preparation:
Wash ginger, pat dry, cut into 1/2 inch pieces.
In a skillet, heat oil. Fry chana dal, urad dal, dhaniya for 3 to 4 minutes, remove from oil and keep aside.
In the same oil, fry ginger until they turn to pink to golden color, it takes around 15 minutes. Grind dals, ginger, jaggery, tamarind pulp, red chillies, salt into a paste.
To temper, heat oil in small skillet, add the mustard seeds. When they fry add to the ground mixture.

Sending this to JFI-Breakfast event hosted by Suma, started by Indira of Mahanandi.