Pesarettu(whole green gram pancakes) and upma

INGREDIENTS

2 Cups Whole green moong dal
1 Bunch Coriander leaves
6-7 Green chillies
2 Inch Piece Ginger
1 Small onion finely chopped
Salt to taste
Oil to sprinkle


PROCEDURE

1. Soak moong dal in plenty of water overnight.

2. Once soaked grind the above along with rest of the ingredients except onions and little bit of water,to obtain a dosa batter consistency.

3. Heat a flat pan and pour a ladle full of batter in the center of the pan and spread it in a circular motion (from inside out) spreading the batter into a thin round.
Sprinkle few chopped onions and one tsp oil around it.

4. Once you observe that it is roasted to a golden brown color turn it and allow to cook on the other side as well.

5. Remove from pan with a spatula once done.

Serve hot with Upma and sweet ginger pickle.

Tomato dosa and Cilantro chutney

INGREDIENTS

SERVES 2

FOR DOSA

1 cup Rice
3 tbsp Toor dal
3 Medium sized tomatoes
1 tbsp of the Cilantro chutney

PROCEDURE

1. Soak rice and dal for 2 hours.

2. In a blender grind the soaked rice and dal along with chopped tomatoes and cilantro chutney into a fine batter.

3. Allow it to sit for half an hour. Batter should be thick enough to thickly coat on a spoon when dipped.

4. Heat a iron griddle or a non-stick tawa. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

5. Pour a tsp oil over it. Remove with a spatula when crisp.

INGREDIENTS

FOR CHUTNEY

1 Bunch cilantro
1 Small lemon sized ball of Tamarind
3-4 Dried red chillies
1 tsp Cumin seeds
2-3 Slit Green chillies
1 Pinch Hing
1 tsp Oil

PROCEDURE

1. In a pan heat oil splutter cumin seeds,red chillies,hing and green chillies. Keep aside, allow to cool.

2. In a blender blend the cilantro,tamarind along with the above into a smooth paste.

Serve with hot tomato dosas.

Beaten rice or poha dosa and Tomato chutney

INGREDIENTS

FOR DOSA

1 Cup Rice
1/2 Cup poha or beaten rice
1/2 tsp Fenugreek or Methi seeds

PROCEDURE

1. Soak all three ingredients overnight and grind into a smooth batter.

2. Allow the batter to sit for 3 hours before you make the dosas.

3. Heat tawa,pour a ladle full of batter, spread to make a round, drizzle oil, remove when crisp.

FOR TOMATO CHUTNEY

INGREDIENTS

4 Ripe medium sized tomatoes
1 tsp Cumin seeds

For Tempering

1/2 tsp Mustard seeds
3-4 Green chillies
3-4 Dried red chillies
8-10 Curry leaves
1 pinch Hing
Salt to taste
Oil

PROCEDURE

1. In a pan heat 2 tbsp oil add the cumin seeds allow to splutter then add the green chillies followed by chopped tomatoes.

2. Once they turn soft turn off heat, allow to cool, transfer to a blender add salt and blend into a thick paste.

3. In a pan heat oil and splutter mustard seeds,curry leaves,red chillies and add hing remove from flame.

4. Mix well with the blended tomato paste.

Serve with hot dosas or idly.