Moong gram dosa/Pesarattu

We love to have this wonderful andhra breakfast. It is so easy to make and lovely to taste. The batter is a ready to use one and there is no need for fermentation. My son loves the green colour and likes to have it by himself. I read that spicy ginger chutney goes well with it. Here I've tried our simple chutney. It also goes well with it. I like to grind all ingredients together rather than adding the coriander leaves and shallots after grinding the batter. And also love to add loads of coriander leaves while grinding

 You need

• Moong gram - 1/4 kg
• Shallots - 5
• Ginger - a small piece
• Green chilli - 4
• Turmeric powder - 1/4 tsp
• Salt to taste
• Coriander leaves - a bunch

Method

• Soak moong gram in water for atleast 3 hours.
• After 3 hours grind all ingredients together in a mixie adding enough water to get a dosa batter.
• Place tawa on flame. When it becomes hot pour 2 small laddles of batter on to the tawa. 
• Sprinkle little ghee or oil and turn to the other side when one side is done.
• Take from tawa when both sides are done. 
• Repeat with remaining batter. 

For the chutney

You need

1. Grated coconut - 1 cup
2. Shallots - 2 
3. Ginger (chopped) - 1 tsp
4. Green chilli - 2
5. Salt to taste 

For tempering

• Oil
• Mustard seeds - 1/2 tsp
• Sliced shallots - 1

Method

• Grind together all ingredients from 1 to 4 adding enough water to get a smooth paste.
• Heat a kadai
• Add oil. When hot add mustard seeds
• Add sliced shallots and saute.
• When it turns light brown add the ground coconut paste. If it is too thick add little water and let it simmer for half a minute.
• Switch off