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Andhra Pesarattu with Ginger Chutney

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Total Time:
1.45 hours
Serves:3
Rated 2 based on 100 votes
2
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

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.