Pesarattu with Allam pacchadhi

Ingredients for Pesarattu batter

2 cups whole moong dal
3/4 cup raw rice
4 green chillis
2 inchs ginger
salt

Method
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Wash and soak Moong dal and Raw rice for 5 to 6 hours
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Grind to a smooth batter by adding little water , green chillis ,ginger and salt
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Consistency of batter should be thicker than dosa batter ( it should look like idli batter)

For making pesarattus

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Heat tawa on medium high flame ,spread batter with laddle ( or) steel cup in to thin round dosa

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Drizzle with 1 tsp oil , cook on medim flame on both sides until crisp and light golden

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Sprinke some chopped onions and cilantro on one side

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Fold the pesarattu

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Done serve hot with upma and allam pacchadhi

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Recipe for Allam Pacchadhi

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1/2 cup chopped ginger

6 to 7 red chillis

1 tsp cumin seeds

1/2 tsp methi seeds

small lemon size tamarind

salt

1 tbs jaggary

For tempering

2 tbs oil

1 tsp cumin and musturd seeds

1 dry red chilli

curry leaves

Method to make allam pacchadhi

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Heat tsp oil in a pan roast cumin seeds and methi seeds , keep aside

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In a same pan add another tsp of oil add chopped ginger ,red chillis, tamarind ,.Roast them on medium flame

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Take a blender , add roasted cumin seeds, methi seeds , ginger ,redchillis, tamarind ,salt and jaggary ,add 1/2 cup water and blend to a smooth paste

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Taste it once and adjust ,salt and jaggary according to your taste

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Now do tempering by heating 2 tbs oil in a pan then add cumin and musturd seeds ,curry leaves

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Once they start to splutter add ground paste to pan mix everything ,cover and simmer for 5 min

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DONE

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