Name: Pesarrattu with Tomato Chutney recipe by Reena Andavarapu at BetterButter
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: Whole green moon - 300 gms; Onion - 1 medium size; Onion - 3 to 4 chopped finely; Green chillies - 4; Ginger - 1/2 inch; Garlic - 4 to 5 flakes; Tomatoe - 1; Cumin Seeds - 1 Tsp; For the tomatoe chutney :; Onions - 2; Tomatoes - 4; Green Chilli - 1 or 2; Red chilli - 2 or 3; Dhania - 1 tsp; Cumin - 1/2 tsp

Ingredients Serving: 4

Whole green moon - 300 gms
Onion - 1 medium size
Onion - 3 to 4 chopped finely
Green chillies - 4
Ginger - 1/2 inch
Garlic - 4 to 5 flakes
Tomatoe - 1
Cumin Seeds - 1 Tsp
For the tomatoe chutney :
Onions - 2
Tomatoes - 4
Green Chilli - 1 or 2
Red chilli - 2 or 3
Dhania - 1 tsp
Cumin - 1/2 tsp

Instructions

Soak the whole moong overnight.
Wash and grind it in the morning along with 1 chopped onion, tomato, cumin seeds, ginger, garlic, green chillies, salt and some water.
On a non stick medium hot tawa, pour a ladle of batter and evenly spread it from the centre to the edges.
Sprinkle a fistful of chopped onions.
Sprinkle a few drops of oil and let it get a nice roast.
Fold it to one side and remove.
Serve hot.
For the tomatoe chutney :
Take some oil
Add cumin and dhania seeds
Stir, then add in the green chilli and red chillies
Add some hing
Now add the onions
Stir till translucent
Add the tomatoes, salt, stir and cover till tender
Now cool it and grind
Can temper with mustard seeds and curry leaves
Enjoy this chutney with any dosas or idlis.

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