PESARATTU UPMA (Andhra's special)

Whole moong dal	1cup
Moong dal	1/2 cup
Ginger	1” pcs (roughly chopped)
Green chillies	4-6
Cumin seeds	1tsp + 1/2tsp
Salt	to taste
Onions	1cup finely chopped
Green chillies	4-6 finely chopped (optional)
Ginger	1tbsp finely chopped (optional)
Oil	2tbsp
Ghee	2tbsp

• Soak both the dals in water for 6-8hrs or overnight
• In a grinder/ blender add washed dals, chopped ginger pieces,  green chillies, 1tsp cumin seeds and salt. Grind into a paste by adding little water. The batter consistency should be medium. Take into a bowl and keep aside.
• In a mixing bowl add chopped onions, green chillies, ginger and cumin seeds and mix well. Keep this onion masala aside
• In a bowl heat ghee and mix oil. keep aside.
• Heat tawa / non stick pan. Pour one ladle full of batter in the center of pan and spread  like dosa.
• Sprinkle some onion masala and drizzle some oil. Allow it to roast on medium flame and flip the dosa and drizzle oil, cook it for couple of Min's.
• Flip it again and then fold it.
• Pesarattu is ready.
• Serve with UPMA and ALLAM/GINGER CHUTNEY

 Allam/Ginger chutney is perfect combination for pesarattu. But, in this picture I served with coconut and chana dal chutney.

 UPMA
http://paddusrecipehouse.blogspot.com/2010/07/upma.html

ALLAM CHUTNEY 

http://paddusrecipehouse.blogspot.com/2010/04/allam-chutney.html

GRAM DAL CHUTNEY

http://paddusrecipehouse.blogspot.com/2010/04/gram-dal-chutney.html