Pesarattu & Ginger chutney are " made for eachother" !

Besides, pesarattu & upma also make a great combination , which is very famous in Andhra.

Pesarattu:

Whole green gram - 1 cup

Raw rice - 1 tsp

Green chillies - 5,6

Ginger - 1 ½”

Hing - ½ tsp

Jeera - 1tsp

Salt

To sprinkle on pesarattu:

Finely chopped onions - 1 cup

Finely chopped coriander leaves - ½ cup

Finely chopped green chillies - 2 tsp

Wash & soak moong & rice together for minimum 6 hrs.

Strain , add green chillies, ginger & salt.

Grind just before making pesarattu, to a rava like paste.

Add jeera & hing.

Keep the tava on medium heat and grease it with little oil.

Pour a ladleful of paste on it and spread it into a thin round layer like a pan cake and drizzle 1 teaspoon of oil around the edges of pesarattu.

Sprinkle small quantity of chopped onions, coriander leaves and green chilies on the pesarattu.

Cook until the edges become brown.

Lightly press the onions etc to stick to the pesarattu.

Then flip the pesarattu over and sprinkle 1 teaspoon of oil over the edges.

Cook it for a minute , keeping a watch that it does not get charred.

Remove from the pan, and serve the greenish brown pesarattu with ginger chutney.

Ginger Chutney:

Oil - 3 tsp

Red chillies - 7,8

Urad dhal - 2 tsp

Gram dhal - 3 tsp

Chopped ginger - 3 tbsp

Tamarind paste - 2 tsp

Jaggery - marble size (optional)

Salt

To temper:

Mustard seeds - ½ tsp

Hing - ½ tsp

Heat 2 tsp oil, add red chillies & both dals till they become light brown.

Add grated ginger & fry a little.

Cool, add tamarind, jaggery & salt.

Grind to a fine paste.

Temper as given.

Variation:

Make rava upma, the usual way.

Do not add the filling for pesarattu, instead after cooking both sides, keep 2 tbsp upma on one half of the pesarattu, fold over & serve with ginger chutney.
In the photo pesarattu is served with puthina chutney & red hot chutney.