Andhra is famous for its Pessarattu 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/ Green Gram
- 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 and 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/ Puffed Chana dal
- 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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