Pesarattu And Coconut Chutney

Soak the moong dhal and rice seperately for 3 to 4 hours and grind it with ginger, green chiillies and cumin seeds . ( If u don like grinding the cumin seeds , u may mix the cumin seeds with the batter.) Grind to a smooth texture and the batter consistency should be like Adai batter. Mix the salt and combine well. Rest this for 10 minutes. ( resting is purely optional ) . Heat a tava /dosa pan and apply few drops of oil. Pour a laddle of batter in the center and spread it around like u do for dosa. Keep the flame in medium. Drizzle some oil on the sides and wait for few minutes until the bottom which is exposed to heat turns golden<

First grind the green chillies,ginger ,tamarind , salt and the onion to a coarse paste adding litttle water. Finally add the shredded coconut and grind to a fine paste ..( u may also grind to a semi coarse paste , it's totally ur family choice ) . Heat a pan with a tsp of oil and do the tempering with the mustard seeds. Once it finished popping , add the urad dal and fry until golden. finally add the curry leaves and transfer the seasoning to the chutney and combine well. U may also add little bit of water if u like a thin chutney, but I always like thick chutney ( katti chutney ..Yum).. Goes good with all tiffin varieties..