I'm delighted to write about Pesarattu( which is one of the dosa varieties), this is the most popular breakfast item in Andhra, it's typically served with upma accompanied by allam chutney(ginger chutney)..............It's mostly popular with the name MLA Pesarattu.........
Ingredients for Pesarattu:
2cups. whole moong dal(green gram), 1/2cup.rice, 1.2 onion(cut into pieces)1''ginger piece, 8no.green chillies(adjust as per spice levels), salt to taste, 2tsp.cumin seeds, 4tbsp.oil ( for frying).
Soak moong dal and rice over night or for about 4 hrs., drain the water, add green chillies, ginger piece, onion, salt and grind into smooth paste adding little water, then remove the batter into a bowl and add jeera and mix it well and keep it aside.
Toppings for pesarattu: 2no.(finely chopped), 4no.green chillies(finely chopped), 4tsp. ginger(finely chopped).
Heat the dosa tavva(pan), once it is hot enough, fill the ladle with batter,gently pour this batter onto the center of the pan, now begin to spread the batter in circular motion to form dosa. after spreading the batter out on the pan, drizzle the oil all on the surface of dosa and also around its edges and now add the finely chopped onion, ginger and green chillies as toppings. Allow it to cook for 2minutes, then flip it and take it out from the flame........The Pesarattu/Dosa is done......serve it with upma and allam/ginger chutney.
Ingredients for Allam/ginger chutney:
3tsp.chana dal, 3tsps.urad dal, 1tsp.coriander seeds,1tsp.jeera, 1/2tsp.mustard seeds, 1/4tsp. methi seeds,10no. whole dry red chillies(adjust as per spice levels), a pinch of asafoetida, lemon sized tamarind(soaked in water for 5min.), 2''ginger piece,(cut into small pieces), 1/2cup.fresh mint leaves or curry leaves, 3tsp.oil, salt to taste.
Preparation of Allam/Ginger Chutney:
Heat oil in a , once it's hot add chana dal, urad dal, coriander seeds, jeera, whole red chillies, asafoetida and fry for 3 min. on medium high flame. or until the aroma spreads, then add ginger pieces to it and fry for another 2 min. on low flame and allow this mixture to cool, add tamarind, mint leaves/curry leaves, salt and grind to smooth paste by adding little water......this is good to have with Pesarattu, idli,pongal and even with rice.
Preparation of Upma: