Wednesday 12 January 2011

Power Packed Breakfast - Pesarattu and Coconut Chutney

Pesarattu Chutney Breakfast
We made Pesarattu and Coconut chutney for breakfast. Pesarattu is protein packed and very simple to make. You can have it for breakfast or make it as a tea-time snack or eat it whenever you are hungry. Skip the oil if you are on a diet. Pesarattu and tomato pickle is a lip-smacking combi.

I am a big fan of all kinds of dosas whether made of rice and white lentil (urad dal) or just any Gram, either of one kind or a mix of whatever is available at home.

For Pesarattu / Childa: Soak 1 cup whole Green Gram in water and leave it overnight. Grind it with 1 Green Chilli and a ½” piece of Ginger. Add water while grinding. It should be a smooth paste, not very watery or too thick. Add salt to taste. Spread on the tawa, add a few drops of oil and you are done. You can place some chopped onions or grated cottage cheese on the Pesarattu while it is still on the griddle, fold and serve.

For the Coconut Chutney: Chop ½ a Coconut into medium sized pieces. To it add 2 cloves of Garlic and 4 Curry leaves that have been fried in 1 Tsp oil, a small piece of Tamarind, 3 Tbsp of fried Bengal Gram, Salt, ½ a cup of Coriander leaves, Water and Salt. Grind it and your chutney is ready.

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