Paserattu and Allum chutney

Paserattu:

It is very easy to make paserattu and it makes a very healthy tiffin or breakfast.

Ingredients:

(Sprouted) Green gram/moong dal - 3cups
Green chili - 6-8
Salt to taste

Prep:
Soak green gram/ moong dal overnight or until sprout.

Procedure:

Grind the soaked moong dal along with green chili and salt in to fine batter in a grinder or blender. Add enough water to bring it in to a thick consistency.

Now take one ladle of the batter and spread it on a heated tava/gridle just like dosa/crepe. Make sure to make it not very thin or thick. After a min turn the paserattu over to cook the other side. After 30s remove and serve it with chutney.


Allum Chutney:

Allum chutney is sweet and sour ginger chutney. It goes very well with the moong based paserattu.

Ingredients:
Ginger - 2 inches
Tamarind
Jaggery
Curry leaves - 5-6
Salt to taste

Procedure:


Cut ginger in to small pieces and saute it with 1ts of channa dal, cumin seeds, coriander seeds, a pinch of asafoetida, tamarind in 2ts of heated oil in a pan. Once the raw smell of the tamarind and ginger is gone, remove the pan from heat and let it cool.

Once cold add a little amount of jaggery to the mixture and grind it in to fine paste in a blender. Then boil this paste in a thick bottomed pan. Add salt to taste. Your allum chutney is ready.


Hope u enjoy this recipe!!