Thursday, December 30, 2010

Minty Pesarattu with Ginger Chutney

I love pesarattu ... crispy and thin moong daal dosas. Pesarattu is very light on the stomach and is an ideal breakfast recipe. I twisted this traditional Andhra recipe by adding mint leaves. Serve this with ginger and jaggery chutney for a tongue tickling experience.

For the Pesarattu-


Whole green moong daal - 1 cup
Mint leaves - 1/4 cup (finely chopped)
Ginger - 1 inch piece
Green chillies - 3 to 4 (can add even more but 3 was enough for us)
Salt - to taste
Water to grind.
Oil - to make dosa


  • Wash and soak the daal for at least 4-5 hrs. After that drain and rinse with water and keep aside.
  • Grind daal , mint leaves, ginger and chillies together by adding water little by little. Don't make the batter very thin.
  • Mix in salt and make thin and crisp dosas using little oil.

For the ginger and jaggery chutney -


Ginger - 2 tbsp ( finely chopped)
Dry red chillies- 3 nos.
Urad daal - 1 tbsp
Jaggery- 1 tbsp (powdered)
Tamarind- little
Oil - 2 tsp
Salt - to taste


  • Heat oil and add urad daal, once it turns light golden add the chillies and saute for a minute.
  • Then add in chopped ginger pieces and fry for 5 minutes. Remove from heat.
  • After this mixture cools, grind in the mixie along with jaggery, tamarind and salt.

Serve this chutney with crispy pesarattu's.

Sending this to-

Susan's MLLA event hosted by Priya of mharorajasthan.


  1. Love pesarattus and this looks so good!

  2. yummy and healthy combination. Thank you for linking with Any One Can Cook.

  3. I've been thinking about preparing this one for some time....yours look delicious :)

    US Masala

  4. Raji Thanks .. thanks and thanks for sharing this rec.

    My husbands first words were "I like this" and they followed ... its really hard to get such feedback from him ... I am so happy ... keep posting such good healthy and delicious rec ..


Please leave a comment. Your views are much appreciated.


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