Pesarattu Ullipai Chutney

Pesarattu is a delicacy from Andhra pradesh; it is well known as pesarattu upma; yes, pesarrattu is served with plain upma and ullipai (onion) chutney.

Ingredients

1cup  Moong(Green gram)

1cup  Rice(raw rice)

1         Green Chutney

½”      Ginger

1/4sp  Zeera

1         Onion Chopped

Salt to taste

Method

Soak moong and rice separately for 6-7 hr

Grind moong to smooth paste add rice,greenchillies,ginger,zeera and salt; and  grind  to smooth batter consistency

  Heat tawa take a ladle of batter and spread it in circle form

Drizzle a spoon of oil on dose and close it’

After dosa is cooked sprinkle, some chopped onion, fold to half, and serve with Ullipai chutney.

Ullipai chutney

 Ingredients

2        Onion sliced

1cup  Coriander leaves
 5-6      Dried red chillies

1tbsp  Channa dal

1/2tbsp Udhal dal                   

1/4sp     Zeera

Pinch of hing(Asafoetida)

Channa size Tamarind

Salt to taste

Method

Dry roast red chillies,channa dal,udhal dal,zeera and hing separately  and keep aside

Heat a spoon of oil add sliced onion and fry till it turn to red

Grind dry roasted ingredients to powder add fried onion, coriander leaves, tamarind and salt and grind to thick chutney by adding a little water.

Sreve with hot pesarattu.

Note: 

             In chutney, I have used 5-7 red chillies because we like spicy chutney with pesarattu but you can use red chillies as per your taste…