Pesarattu - Allam Chutney

Green Gram (Pesarapappu)/Moong Dal - 2 cups (soak in water for couple of hours. If you are in a hurry, just soaking for an hour is all you need)
 Ginger - 2 inch, chopped finely
Green chillies - 10
Cumin seeds - 2 tbsp
1 big onion, chopped finely
Salt as per taste

Allam chutney recipe:


  • In a mixie jar, add 1 inch ginger and green chillies and grind coarsely
  • Now add soaked Moong Dal and grind into a smooth paste by adding enough water. The batter should be consistent enough to make dosas. Add enough salt and stir well
  • Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the  batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. 
  • Sprinkle with 1 tablespoon of onions, a little bit of chopped ginger pieces, a pinch of cumin seeds and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately with Allam chutney. Pesarattu are best eaten hot and crispy right off the tawa. 

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