Andhra is famous for its Pessaratte Upma, where in Upma is served along with Pessaratte dosa. I prefer the dosa with chutney rather than with the upma. Well……. To each his own.
- 250 gms moong
- 250 gms rice
- 3 inch piece ginger
- Chana sized piece of hing
- 15 green chillies
Wash and soak the rice n moong for 8 hours. Grind to a fine batter in the wet grinder non stop for half an hour. Grind the green chillies, hing n ginger and add it to the batter along with salt.
Spread the batter on the tava in concentric circles . Drizzle with oil or ghee. Roast a little and flip over. Roast well and flip over gain. Spread sliced onions, fold and roast well on both the sides. Serve with daalia coconut chutney.
- 200 gms daalia or puttani
- 1 small bowl of grated coconut
- 9 green chillies
- 1 tsp tamarind paste
- A bunch of coriander leaves
Powder the daalia. Add all the remaining ingredients and grind to a smooth paste.
Note: this dosa batter is not fermented.
Chutney is not seasoned.
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