Gone was a wonderful weekend. With loads of people around. Children – crying, shouting, laughing, sleeping, fighting… what not.. I always love it that way. Only thing which I do not like is such days are so short. I always wonder if the clock runs faster – the cheater clock.
Now coming on to the recipe. I had this dosa from my cousins place and always wanted to try this out. But never worked out. And finally when they visited our place, I made her make this for us and learnt too. Here comes the recipe of this yummy and healthy dosa and a wonderful colourful chutney.
Pesarattu - Ingredients:
Moong dal / Green gram -- 2 cups
Rice -- 2 tbsp
Fenugreek -- 1 tsp
Cumin Seeds -- 1 tsp
Salt -- as required
Onion -- to garnish (optional)
Green Chillies -- to garnish (optional)
Soak the moong dal, rice and fenugreek for 5 - 8 hours or overnight. Drain and Grind the soaked items adding cumin seeds, salt and water to a coarse texture. It should NOT be so fine. You do not have to ferment it.
Chop the onions and green chillies into small pieces and keep aside.I did not use green chillies as we did not want that spicy.
Using a ladle pour the mixture onto a hot griddle and spread it in circular motions to prepare the yummy dosa. Garnish with onions and green chillies.Let it cook for a minute or two. Turn it over to cook the other side for a minute. Remove it from the pan.
Repeat this until the mixture is done. In case your dosa sticks to the pan, you can wipe the pan with a little oil in between each dosas.
Chutney - Ingredients:
Red Pepper -- 1
Onions -- 1 medium size
Tomato -- 2 small size
Ginger -- 1 tbsp, chopped fine
Garlic -- 2 - 3 cloves, chopped fine
Mustard seeds -- 1 tsp
Curry leaves -- 2 - 3 leaves
Oil -- as required
Salt -- as required
Clean and chop the onions,red pepper, tomatoes, ginger and garlic.Heat oil in a pan and add the onions. Saute until they are transparent. Add the red pepper, tomato, ginger and garlic and saute until they are slightly mushy.Let it cool. Grind into a fine paste.
In the same pan, heat more oil and add curry leaves and the mustards. Let the mustard seeds splutter. Pour this over the chutney.Serve this with hot dosas.