Learn How To Make Moon Dal Dosa Pesarattu And Ginger Chutney /Allam Chutney With Chef Lakshmi Only On Variety Vantalu.
Moong Dal Dosa can make with the whole moong also called Moong Sabut / Green Gram in English. It can also make be with split and skinned moong dal that is yellow in color which we use to make it.
This deliciously crispy dosa is one of the best recipes of Andhra Cusine and is generally served with Rawa Upma Or Allam Chutney. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast.
South Indian dishes like dosa, idli, pesarattu, etc., are incomplete until they are accompanied by Ginger Chutney. It is also very easy to prepare and healthy too. In Southern state of Andhra Pradesh, it is also known as Allam Pachadi/ Allam Chutney.
Ingredients For Moong Dal Dosa:
Split Moong Dal -1 cup
Ginger - 1-inch pieces 4
Green chilies - 4
Onion -1 finely chopped (optional)
Salt to taste
Oil for making dosa
Preparation For Batter
1.Wash and soak the moong dal and rice in enough water in a deep bowl for at least 3 hours. Drain.
2. Next add ginger, green chilies, salt. Combine the moong dal and par-boiled rice in a mixer and blend till smooth using approx. 1¼ cups of water.
Making Dosa Method :
1.Heat a nonstick pan, pour a ladle of the batter in the center of the pan and spread it in a circular motion from the center to the outer corners of the pan.
2.Drizzle a tsp of oil around the dosa, add chopped onions, chopped green chilies, chopped ginger and roast it well.
3.After it is cooked, flip it over to the other side and drizzle another 1/2 tsp of oil around the dosa. When the other side is cooked, remove the dosa from pan and serve hot.
Allam Chutney:
Oil - 1 tbsp
Ginger pieces - 4
Mustard Seeds - 1 tsp
Fenugreek seeds- 1 tsp
Dry Red Chillis -3/4
Asafoetida- 1/4 tsp
Green chilies -4
Tamarind- 1 tbsp
Salt to taste
Turmeric Powder- 1/4 Tsp
Method:
1. In the mixie jar, add 4 green chilies, tamarind, Salt, turmeric powder and grind it well.
2. Next, add ginger pieces and grind it.
3. Once it is nicely grounded, let's add tempering to it.
4.In a small vessel, add 2 tbsp oil and heat it.
5. Once it is hot, add mustard seeds, fenugreek seeds, asafoetida and dry red chilies.
6. Next put the tempering mixture in the mixie jar and grind it well.
7. Lastly, add jaggery and grind it again.
Serve with Ginger Chutney and enjoy the taste.
Happy Cooking!!!
