Ginger chutney / Allam Chutney

Ginger chutney
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This is a tasty and healthy chutney used mainly as an accompaniment to hot rice/ dosae/ paddu.

Ingredients
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Channa Dal/ KadleBele - 2 tsp
Urad Dal/ UddinaBele - 1.5 tsp
Whole ginger - About 3 inch
Dry Red Chilli - 4
Tamarind - small lemon sized ball
Jaggery
Salt


Dry roast channa dal and urad dal till light brown and remove them.
With few drops of oil, roast dry red chillies followed by ginger till raw smell of ginger goes away.

Add all the above, tamarind, salt and jaggery in a mixer and grind into a paste.

Transfer to a bowl and temper with mustard seeds, urad dal , hing and curry leaves.

Pesarattu / Green Gram Dosae - No ferment

Pesarattu
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This dosae variety is very popular in Andhra Pradesh.
This is very enriching energy packed breakfast as it is full of protein.
It gets its name from the fact that the primary ingredient for the dosae is Green Gram - called as Pesulu in Telugu.

Ingredients
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For soaking
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Green Gram - 2 cups
Channa Dal - 1/2 cup
Raw Rice - 2 to 3 tsp

For Grinding
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Onion
Green Chillies
Ginger

Salt


Soak the ingredients mentioned above for about 4 to 5 hours at the max.
Grind the soaked ingredients, 1 large roughly chopped onion, 1 green chilli, some ginger in a mixer into a smooth and thick paste.
Transfer to a bowl and add salt and rest for about 30 minutes.

On a flat hot tawa, take a laddle full of the batter and start spreading into a thin dosae.
Drizzle some oil. Allow it to turn little brown and flip.

Hot and tasty pesarattu is ready.
Serve with ghee, pickle/chutney and enjoy.
The best side for this dosae would be allam chutney (ginger chutney) or allam pachadi (ginger pickle).
Link for allam chutney is added above.

Note:
1) To keep the dosae crispy, do not over soak the ingredients. 4 hours is a good enough time
2) If dosae feels soft, you may add 1 or 2 tsp of rice flour to the batter and then make the dosae to make it crispier.
3) Once you pur the dosa batter on tawa, you may add finely chopped onions and coriander to make Onion Pesarattu.
4) Keep aside a portion of the thick ground batter and add in some finely chopped ginger, coriander, onion and make small round balls and fry them in hot oil and enjoy it as an evening snack - Pesarattu Bonda.

Mango Chutney

Mango Chutney
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Mango chutney is made using raw mango (sour variety).
Chutney has a sweet sour taste and tastes divine with hot rice and ghee.
Chutney can also be used for Akki Rotti/Dosae etc.
This is a special dish as it can be prepared and enjoyed during mango season only.
The chutney stays good for a week if stored in refrigerator.


Ingredients
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Raw Mango Sour variety / Thothapuri mango - 1
Menthe seeds - 1 tsp
Mustard seeds  - 1tsp
Dry red chillies as per taste - around 6-7
Fresh Grated Coconut - 2 to 3 tsp
Salt
Jaggery

Dry roast mustard, methi and dry red chillies.
Grate the raw mango.
(Sour variety mango - peel and grate, Thothapuri - grate with the peel)

Add all the dry roasted ingredients and powder them in a mixer.
Add grated mango, grated fresh coconut, salt and jaggery and grind into a paste.

No need to add water. The chutney is supposed to be with thick consistency.

Season/Temper the chutney with mustard, hing and curry leaves.
Enjoy!


Note :
Dry chillies are available in different varieties.
I use the Byadigi variety. It gives a rich red colour to chutney and is not too spicy.
If using different variety of red chilly, use as per its spice levels.

Since the mango is sour, it will need good amount of chilli and jaggery to combat the sourness.
Check and alter as per your taste.

Menthe Dosae

Menthe Dosae
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This is a simple yet tasty variety of dosae.
As name suggests, the star ingredient is menthe/methi seeds.

Find the recipe below.

Soak the below for about 5 to 6 hours.
1 and 1/2 cups of Dosa Rice/ Boiled Rice
1/2 cup Raw rice
1/4 cup urad dal
1/4 cup methi seeds

After soaking, grind the above with 1 large onion into a smooth paste to get the dosa batter.
Leave it to ferment for 8 hours.

Dosa batter is ready.

On a hot tawa, spray some water and add dosa batter and spread.
Pour a spoon of oil around the dosa.
Once it is cooked on one side, flip and repeat the same on other.

Serve with chutney of your choice.

This dosa will be soft and does not turn very crispy.
This dosa is also very good for women post delivery of baby.