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-

Ingredients:

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

Procedure:

• 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 -

Ingredients:

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

Procedure:

• 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.

Any One Can Cook: Series 9 started by taste of pearl city.