Pesarattu Palli Chutney / Moong Sprouts Dosa Peanut Chutney

Pesarattu,  a south indian breakfast or tiffin is made with Moong Sprouts and tastes like heaven when had in combination with ginger chutney or which we call it as allam tokku :D. I made peanut or palli chutney and it was good too. S loves Pesarattu a lot which makes me remember my neice Jahnavi who likes it too ;). For garnishing it, one can use grated ginger, cumin seeds, finely chopped onions which are all the ones I have seen so far :). If you know something else you can add it too :D. Green chillies are S's enemies :) and he freaks out if he sees them any where in the food. So, I grind them along with the sprouts to avoid that ;).

Serves 3-4
Cooking and Preparation Time 20 mins or more approx to make around 4-5 dosas (may vary from person to person)

Ingredients :

Moong Sprouts - 2 cups
Rice - Any type - 1/4 cup
Ginger - 1 inch (skin peeled)
Green Chillies - 2 medium increase or decrease according to your spice levels
For garnishing - finely chopped onions, cumin seeds, grated ginger, green chillies finely chopped
Salt to taste
Oil for drizziling around the dosas

Method :

1. Soak Moong Sprouts and Rice together after washing them until you see clear water for 8-10 hrs before grinding into a paste along with green chillies and ginger piece. I usually soak it in the morning at 8 a.m and grind it the evening at 6 p.m. One can soak it one day before too. (No diiference of taste will be there.) Add salt to the batter after grinding it into a paste.
2. Heat a non stick pan preferably and pour spoonfuls of batter on it and spread it in circular motion.
3. Scrape of any excess thick batter and add oil on the sides.
4. Now toppings can be added.
5. Let it heat for few mins till you notice that it is turning color and remove it from heat.
6. Serve hot with your favorite chutney.

You can find the recipe to make Peanut/Palli Chutney in my Tiffins/Breakfast (Dosa) section.