Pesarattu - Allam Chutney

Protein packed dinner/breakfast option and the ginger helps with the digestion. The pesarattu batter should be stored immediately in the fridge if not used immediately and consumed within one day. I have never tried it myself but know others who do it. For us it is mostly a dinner option as we have stopped having rice for dinner. Ginger chutney can be made ahead and used with urad dal dosa or idli. Mint peanut chutney also stores well for 2 days.


Ingredients:

1. Pesarattu 

• Mung Dal - 2 cups
• Raw rice - 1/4 cup
• Ginger - 1 inch
• Onions - 2 cups diced
• Curry Leaves - handful 
• Chilli - 2 
• Salt - to taste

Method:

1. Soak the mung dal and raw rice for hour and half.
2. Grind the soaked dal and rice along with chopped giner, curry leaves and chilli.
3. Add the diced onions at the end. The onions should not turn into a paste. You should be able to see them finely chopped.
4. Add salt and now the batter is ready.
5. The batter should be spread slightly thicker than the normal urad dal dosa.

 2. Allam/Ginger Chutney 

1. Ginger  - 1 cup diced
2. Tamarind - 3/4 cup.
   
3. Red Chillis - 15 depending on the heat
   
4. Oil - 1 tbsp
5. Jaggery powder - 1 tbsp
6. Salt - to taste
   

Method:

1. Clean the strings and husk from the tamaind, remove the seeds and sloak it with just enough water to immerse for half hour.
2. Dry fry red chillis till they start turning black.
   
3. Grind the cooled chillis, soaked tamarind, ginger into a paste.
   
4. Add salt and Jaggery and give a few turns till they incorporate into the chutney. Add more jaggery or salt according to your preference. The chutney should be spicey and slightly sweet at the same time.
5. Heat a pan with oil, add rai/jeera and once sputtered add the chutney. Heat the chutney thru and store it in a bottle. This will stay in the fridge for a week.

2. Mint and Peanut Chutney
 

1. Mint Leaves - 1 cup Packed
   
2. Peanut - 3/4 cup.
   
3. Green Chillis - 5 depending on the heat
   
4. Tamarind - Little
5. Salt - to taste
   

Method:

1. Clean the strings and husk from the tamaind, remove the seeds and sloak it with just enough water to immerse for half hour.
   
2. Dry fry peanuts and if needed remove the husks. I grind them as is.
   
3. Grind the cooled peanuts, soaked tamarind, mint leaves into a paste.
   
4. Add salt and give a few turns .
5. Heat a pan with oil, add rai/jeera and once sputtered add the seasoning to the chutney.