Pasarattu with rava upma and ginger chutney,

Ginger chutney

In a pan hear 2 tsp oil, fry 2 tbsp urad dal till golden, add 3 cloves garlic, 4 dry red chilies, 2 tbsp finely chopped ginger, a small lemon size ball of tamarind.

Once cool, grind, with 1 tbsp vellam, ¼ cup water, ½ tsp salt, grind to a smooth paste

Temper with 1 tsp oil, 1.2 tsp mustard seeds, little hing and curry leaves chopped.

 

Rava Upma

In a pan add ½ cup rava roast lightly, remove, cool

In the pan add 2 tsp oil , ½ tbsp  mustard seeds, 1 tsp each of urad and chana dals, 1 tbsp chopped cashew nuts, 1 tbsp chopped curry leaves, 1 chopped green chili fry all well, 1 tbsp ginger, 2 medium size onion finely chopped, fry till transparent, add 1 ½ cups water, once the water boils, add the roasted rava keep stirring till it becomes soft, water is absorbed. Add lime juice and coriander leaves after removing from the gas.

 

PASARATTU

Soak 1 cup green gram/ moong dal over night and 2 tbsp rice washed and soaked separately over night, next morning grind it in the mixier jar.

Grind both rice and dal together  to a fine paste adding the soaked water.  The batter should be like for dosa batter. Add salt to taste, mix well.

Heat a tawa, spread oil, wipe, spread the batter to make thin dosa,spread some chopped onion, green chili finely chopped on top, press it down with the ladle. put oil all around, on top, cover and cook till the bottom gets brown. Spread some upma, fold it, let it cook for another 30 secconds, serve hot with the ginger/ coconut chutney.