Green gram dal is packed with healthy nutrients and is rich in potassium, magnesium and fiber. Moreover moong beans are low on fats and high in protein So it keeps you fuller for a longer time which helps in weight loss. So let us begin our day with crispy & healthy crepes made of green gram bean and are known as Pesarattu Dosas. This is the specialty of Andhrapradesh. Green gram is soaked overnight and in the morning it is ground to fine paste along with ginger and green chillies. To make these dosas crispy, soak two tbsp of rice along with the green gram . This batter needs no fermentation. You can make it right away. The filling of Pasarattu is of two types. One is to fill it with Upma and the other filling is of grated carrot, finely chopped onion and Tomatoes. To add to its taste, serve Pesarattu Dosas with Allam Chutney which is made of ginger and Gram dal or chana dal. Ginger is called Allam in Telugu. The basic ingredient is ginger but it's pungency is balanced by jaggery and tamarind. This dip has a sweet & spicy taste and enhances the taste of Pasarattu, vada and idlis. Usem fresh ginger roots as the dry ones are bitter.
This Vegan and nutritious breakfast is easy to make. Our friends from Andhrapradesh introduced us to this dish. Today I am sharing their recipe of Pasarattu and allam pachadi or chutney with you.
All of you who want to be high on protein do try this breakfast recipe. My Vegan friends will also love this recipe.
For Green gram Dosa
1 Cup Green gram beans or Moong Dal
2 Tbsp Rice
2 green Chillies
2" Inch Piece of Ginger.
Salt to taste
2 Cups of water for soaking the dal.
1 Carrot grated
1 onion Chopped
1 Tomato Chopped
½ Cup Chopped Coriander Leaves
For Allam Chutney:
1 Onion Roughly Chopped
2 medium Tomato roughly Chopped
2 Green chillies roughly chopped
2 Tbsp Chana dal
3" Ginger Piece
2 Tbsp seedless tamarind
2 " Piece of Jaggery
2 Tbsp Kasmiri Red Chilli powder
A pinch of Asafoetida( optional)
2 Tbsp Oil.
Salt to taste.
Here We Go:
Wash Green gram thoroughly. Soak it overnight in water with 1 Tsp of salt.
Drain it in the morning. Grind it in a mixer jar along with green chillies and ginger to a smooth paste. Take the batter out in a bowl and check the salt. Add if needed. The batter should be of pouring consistency. If thicker, add a little water.
Heat a nonstick pan.Lower the flame and Pour a ladleful of batter on the pan and spread it like a dosa.( pan cake) Keep the flame on low. Spread some oil on the surface of the cake and let it cook.
Spread the chopped vegetables on it and fold it in the shape of Dosa. Take it out on a plate and serve it hot with allam chutney.
For Allam chutney, heat a pan and add 2 tbsp of oil to it. Add Asafoetida and chana dal and roast a bit. Add onions, green chillies and ginger pieces to it. Add chopped tomatoes to it . Roast them till tomatoes are soft.
Add kashmiri red chilli powder. Add salt, tamarind and jaggery to it.
Add ½ Cup water and cover the pan. Let it simmer for 10 minutes on low flame till the liquid has almost evaporated.
Let it cool. Add this chutney to the grinder jar. Also Add 4 pieces of ice cubes to the jar. Grind it to a fine paste.
Your Allam chutney is ready to serve along with hot Dosas.
Soaking Time : 7 to 8 hours
Preparation Time : 20 minutes
Cooking time : 5 to 7 minutes per Dosa
Pro Tips :
Soak Green Gram Dal overnight for better results
Adding rice is optional but it gives a crispy texture to the Dosa.
You can store Allam Chutney for about a week in the refrigerator.
Adding ice cubes to chutney while grinding helps to retain the colour of the chutney.