Andhra Pesarattu

Andhra Pesarattu with Ginger Chutney


1.Soak whole moong for 3-4 hours and the moongdal for an hour.
2.Grind them with the red and green chillies, salt and hing to a fine paste.
3.Pour them into thin pancakes and serve hot with ginger chutney.

Ginger chutney

Procedure : Clean and chop ginger finely.In a little oil fry the mustard, hing, the red chillies, urad dal, the methi seeds and the curry leaves. Turn the gas off and then add ginger to it and mix it with seasoning
Grind it in the mixer with some tamarind pulp, gur and salt.