Pesarattu/ Green gram dosa/ pasipayiru dosa

Pesarattu/ Green gram dosa/ Pasipayiru dosa is an Andhra recipe. I used only whole green gram for this recipe. You can add raw rice 1 tsp for 1 cup of gram.

Pesarattu & Ginger chutney are " made for each other" !

Besides, pesarattu & upma also make a great combination, which is very famous in Andhra.

Ingredients:

Whole green gram/pasipayiru  - 1 cup

Green chillies - 4

Curry leaves - few

Ginger - 1"
  
Hing - ½ tsp

Jeera - 1tsp

Salt

To sprinkle on pesarattu:

Finely chopped onions - 1 cup

Finely chopped green chillies - 2 tsp

Method:

1. Wash & soak moong minimum 6 hrs. (If you are using rice, soak it together along with moong)

2. Strain, add green chillies, ginger, jeera & salt.

3. Grind to a rava like paste. No need to ferment.

4. Keep the tava on medium heat and grease it with little oil.

5. Spread batter as a thin layer and drizzle 1 tsp of oil around the edges.

6. Sprinkle small quantity of chopped onions and green chilies on the pesarattu. Cover and cook.

7. Cook until the edges become brown.

8. Lightly press the onions etc to stick to the pesarattu.

9. Remove from the pan

10. Serve with Ginger Chutney. 




 

Appam

Ingredients:

Raw rice - 1 cup

Boiled rice - 1 cup

Urad dhal - 2 tsp

Fenugreek seeds - 1 tsp

Hot water - 4 to 5 cups

Salt - 2 to 3 tsp

Method:

Wash and soak all the ingredients together for 1 hour in hot water.

Grind well adding salt to it.

Allow it to ferment for 6 to 8 hours.

Pour the batter in an appam pan and serve with Vada curry.

Mudakathan Keerai dosai

This is a special variety of greens commonly seen in villages. It is a creeper. This greens helps us to relieve from joint/ knee pains which is seen in old aged people. It is slightly bitter in taste.



Ingredients:

Mudakathan Keerai - 1 bunch cleaned well

Idli rice/Parboiled Rice - 2 1/2 cups

Urad Dhal - 1 tbsp

Fenugreek seeds - 2 tsp

Jeera - 2 tsp

Curry leaves - few.

Salt

Method:

Soak idli rice, urad dhal and fenugreek seeds together for 2 hours.

Make this into a fine batter.

Grind Keerai(greens) into a puree in mixie.

Mix these two batters adding salt to it.

Allow it to ferment for 6 hours.

Grind curry leaves and jeera.

Mix the ground paste with the batter.

Pour in dosas and serve with onion chutney.

Kambhu dosa/ Pearl Millet Dosa

Ingredients:

Kambhu/Pearl Millet - 2 cups

Idly rice - 1 cup

Urad dhal - 1/2 cup

Fenugreek seeds- 1 teaspoon

Small Onions - 15 no.s

Curry leaves - 1 cup

Cumin seeds - 1 tsp

Salt - as required

Method:

Grind Kambhu in a mixie and soak it for one hour.

Soak idly rice, Urad dhal and Fenugreek seeds together for 2 hours.

First grind the rice mixture and keep it separately

Then grind kambhu along with onions,curry leaves and cumin seeds

Mix these two adding salt.

Leave the batter to ferment for 8 hours.

Pour batter as a thin dosa applying oil to it.

Serve with coconut chutney, Masal kuzhambhu.