Andhra Pesarattu with Ginger Chutney

Recipe by
Total Time:
1.45 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.