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Sify Home > Food > Vegrecipes > Regional cuisine > South indian > Andhra Pesarattu with Ginger Chutney
Andhra Pesarattu with Ginger Chutney
Category : Regional cuisine, South indian, Other south indian recipesTime Taken : 30-45 mins
Rating :
Method
Soak whole moong for 3-4 hours and the moongdal for an hour.
Grind them with the red and green chillies, salt and hing to a fine paste.
Pour them into thin pancakes and serve hot with ginger chutney.
Ginger chutney
Procedure : Clean and chop ginger finely.In a little oil fry the mustard, hing, the red chillies, urad dal, the methi seeds and the curry leaves. Turn the gas off and then add ginger to it and mix it with seasoning
Grind it in the mixer with some tamarind pulp, gur and salt.
My email id is mjayanthi@hotmail.com
Ingredients:
A big piece of Ginger,
Mustard,one tsp of urad dal,
2 red chillies,
a few grains of Methi(very few),
hing,
a piece of jaggery,
tamarind pulp(1 tsp),
salt and a few curry leaves.
A big piece of Ginger,
Mustard,one tsp of urad dal,
2 red chillies,
a few grains of Methi(very few),
hing,
a piece of jaggery,
tamarind pulp(1 tsp),
salt and a few curry leaves.
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