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Usually I make this Andhra style allam chutney / ginger chutney for Pesarattu. Today I made Green gram idli for the first time and I prepared this ginger chutney as a side dish for this idli. It tasted great with this super soft green gram idli. I will post the idli recipe soon.
Today’s recipe is this simple and yummy Andhra style ginger chutney recipe with step by step pictures. Not only for pesarattu and green gram idli, dosa recipes, you can make this inji chutney for our regular idli, dosa too. It tastes spicy, tangy and mildly sweet.
Andhra’s most popular and healthy breakfast recipe, Pesarattu along with Allam pachadi i.e Ginger chutney is one of my favourite recipes with Green gram/ Mung beans. I try to make it at least once in two weeks. In Tamil, we call it as Pacha payaru dosai. Though I make it regularly at home, I have never shared the recipe in my blog.
People fondly call this Pesarattu as MLA Pesarattu as it is popular in the MLA head quarters in Hyderabad. Usually this Pesarattu is stuffed with plain rava upma and served with spicy and tangy Ginger chutney. Some people also spread onion, carrot and green chilli mixture over the dosa instead of stuffing upma in it.
Today I have shared a very simple recipe without any stuffing or topping as we like it that way. We simply need a tangy Allam pachadi to go with it. Basically Green gram is high in fibre and low in calories. So this Pesarattu dosa recipe would be ideal for people looking for weight loss. It also makes less bloating and gas when compared with other legumes. So anyone can easily consume it without any worries.
Ok, lets see how to make this Andhra special Pesarattu recipe with step by step pictures.
Pesarattu recipe - Andhra style Pesarattu recipe with rice
Pesarattu recipe - Andhra style pesarattu recipe with rice
Chopped onion, green chilli and carrot - for topping
HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE
Wash and soak green gram along with rice for 4 to 6 hours.
Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.
Transfer to a bowl. Add salt and mix well.
Heat a dosa tawa. Spread the dosa thin or thick.
Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.
No need to flip it. Flip the dosa and cook if you make it thick.
Serve with Allam pachadi / Ginger chutney.
METHOD - STEP BY STEP PICTURES
Wash and soak green gram for 4 to 6 hours. Grind it adding green chilli, ginger and cumin seeds to a smooth paste.
Transfer to a vessel. Add required salt and mix well. Check for batter consistency. Add water if needed.
Heat dosa tawa. Spread a ladleful of batter. Make it thin or thick as you like. Cook the dosa in low to medium flame till its cooked well. Drizzle oil or ghee around the Pesarattu.
Cook till the bottom turns light golden brown. No need to flip the other side if you want crispy dosa else you can flip and cook for few more minutes.
For variations, you can spread finely chopped onion and carrot all over the Pesarattu, flip and cook the other side.
Serve hot with Ginger chutney / Allam pachadi.
Enjoy !
Note
I grind the batter smooth. If you like, you can grind it slightly coarse.
Adjust the quantity of green chilli as per your taste.
Make this healthy and tasty Green gram dosa / Pesarattu and enjoy with Allam pachadi / Ginger chutney !
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