Pesarattu dosa with Spicy tomato chutney

A healthy & quick option for breakfast, lunch or dinner.The best part about making a pesarattu dosa is it doesn't need to be fermented.  Pessarattu dosa is served with sambhar & spicy tomato chutney. tried this recipe at home after i had it in Hotel Minerva in hydrabad

Ingredients
for the dosa batter
1 cup split green moong dal
10 seeds of methi
2 tbsp rice 
2 red chillis
1 inch ginger
salt as per taste
1 tsp roasted cumin powder
1small onion chopped & coriander for garnishing
Ghee (clarified Butter) as required
Method
wash the moong dal & rice, add methi seeds; soak in warm water for 4hrs. after 4 hrs grind the dal into a smooth batter along with the chillies, cumin seeds, ginger & salt.the batter should be similar to masala dosa's batter. Remove the batter in a bowl.
use a non stick tawa to make dosa, the tawa shouldn't be very hot otherwise the batter will stick to it.
use a ladle (dav in marathi) to spread the batter, the dosa should be made exactly in the way we make masala dosa (thin & crispy). brush the dosa with some ghee
no need to flip the dosa.Add chopped onion & coriander, serve immediately
the above quantity will yeild 12 dosa's
Spicy Tomato Chutney
Ingredients
4 large tomatos
2 red chilli's
½ tbsp udit dal
5-6 methi seeds
1½ tbsp sesame seeds
1 tbsp cumin seeds
½ tbsp coriender seeds
3 tbsp freshly grated coconut
2 tsp tamarind paste
salt as required
2 tsp oil for pan frying & 2 tsp oil for tadka
1 tsp mustard seeds
a pinch of hing
2 red chillis
a pinch of tumeric powder
10-12 curry leaves
Method
Pre-heat microwave at 220 degrees &cook the tomatos for 20mins or until the skin color changes. you may roast it over a gas too if you dont want to use the microwave. Set aside until it cools down. de-skin the tomato & mash them.
In a kadai add oil, after it becomes hot, add udit dal & methi seeds fry for a minute, then add cumin seeds, coriander seeds, sesame seeds, coconut & red chillies.
Add this to a grinder along with the roasted tomatos, tamarind paste &salt, grind it .
remove in serving bowl
for tadka
Add 2 tsp oil, add mustard seeds, a pinch of tumeric, red chilli & hing & the curry leaves.Add this to the chutney
Serve the dosa with this chutney

7 comments:

  1. Manasi Khadilkar-Joshi05 March, 2012

    I am trying this one this week!

    ReplyDelete
  2. Darshana Bhatia Sharma05 March, 2012

    Hotel minerva is the 'vaish' of hyd..awesome
    Darshana Bhatia Sharma

    ReplyDelete
  3. Shweta Anay Shukla05 March, 2012

    Hey Soni .. I spread finely chopped onions , beans , shredded coconut and sesame before removing it from the pan.. Bengaluru style .. It is filling , healthy and yet satisfying ..
    Shweta Anay Shukla

    ReplyDelete
  4. @ shweta can you specify which beans to use?

    ReplyDelete
  5. Shweta Anay Shukla05 March, 2012

    French Beans

    ReplyDelete
  6. Will definately try this option next time I make it. thanks for your suggestion shweta

    ReplyDelete
  7. break fast ideas
    This recipe got listed in
    http://paper.li/nillamonroe/1316780759

    ReplyDelete

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