Ingredients

• For Pesarattu:
• Moong dal - 1 cup
• 2 - red chillies
• Salt
• A big pinch - asafoetida
• For ginger chutney:
• A big piece - ginger
• Mustard -1 tsp
• Urad dal - 1 tsp
• A few coriander seeds
• A pinch - asafoetida
• A piece - jaggery
• Tamarind pulp - 1 tsp
• Salt to taste
• A few - curry leaves.

How to Make Andhra Pesarattu with Ginger Chutney

• Soak whole moong dal for an hour.
• Grind them with the red chillies, salt and asafoetida, to a fine paste.
• Pour batter onto a pre-heated tava like thin pancakes and cook.
• Serve hot with ginger chutney.
• Ginger chutney:
• Clean and chop ginger finely.
• In a little oil fry the mustard, asafoetida, the red chillies, urad dal, coriander seeds and the curry leaves.
• Remove from fire and then add ginger to it and mix it with seasoning.
• Grind it in the mixer with some tamarind pulp, jaggery and salt.