Sprouted Green Gram Pesarattu with Tomato Chutney

Pesarattu is the traditional breakfast dish in Andhra cuisine.  I tried this recipe using unpolished rice and sprouts to suit the diabetics. Sprouting makes the dish easily digestible as it is rich in protein and fiber. Hope you enjoy the recipe.

Ingredients

• One cup of sprouted green gram
• Half cup of unpolished rice
• One small piece of ginger
• Two green chillies
• Salt as required
• Cooking oil for making pesarattu

For garnishing

• Finely chopped onion
• Finely chopped coriander leaves
• Cumin seeds

Method

1. Soak unpolished rice for 4 to 5 hours.
2. Grind the soaked rice and  sprouted green gram by adding ginger and green chillies.
3. Add salt  and one tsp cumin seeds to the ground mixture and mix well.
4. The consistency of the batter should be little thicker than the  dosa batter.
5. Heat tawa and pour a ladle full of batter to make it round shape.
6. Sprinkle chopped onion and coriander leaves.
7. Pour some oil on all sides of pesarattu.
8. When it is cooked on one side, turn it on other side and cook till it turns brown.
9. Serve hot with tomato chutney.

Tomato Chutney

Ingredients

• One cup of finely chopped tomatoes
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida
• One and half tsp red chilli powder
• Salt as required
• 1/2 tsp fenugreek seeds
• 1/2 tsp mustard
• 1/2 tsp sugarfree powder
• 1 table spoon cooking oil

Method

1. In a frying pan, fry fenugreek seeds  without oil till it turns brown.
2. Allow it  to cool and make it powder and keep it aside.
3. In a Kadai, put one tablespoon oil.
4. Add mustard and let it splutter.
5. Add the chopped tomatoes, turmeric powder, asafoetida and enough salt.
6. Boil till the tomatoes gets completely cooked.
7. Add red chilli powder and cook till the raw smell disappears.
8. Finally add fenugreek powder and sugar free powder and cook for five minutes.
9. Serve  with pesarattu.

Note: Red chilli powder can be added according to the taste.