A smart way to incorporate a dish with a variety of vegetables, goodness of seeds and an enormous amount of nutrients. A pesarattu with a chutney makes for a perfect breakfast or a tiffin lunch option.
For the carrot pesarattu.
In a bowl, add 1/2 tsp chopped green chili, 1 tsp chopped coriander leaves, 1/8th tsp hing, 1/2 tbsp chopped onion, 1/4th tsp chopped ginger, 1 tbsp grated carrot, 1/4th tsp salt, and enough water.
Mix the batter well.
Heat a pan, pour and spread a ladle of the batter.
Add 1 tsp oil.
Flip and roast it evenly on the other side.
In a mixie jar, add dry roasted peanut, dry roasted white til, dry roasted grated coconut, 2 dry red chilly, 1/8th tsp salt , 1 tsp tamarind pulp and blend it.
For the tadka
Heat a small pan, add 1 tsp oil, 1 tbsp chopped garlic, 1/4th tsp rai, allow to crackle.
Pour tadka in the chutney.
Mix it well.
Serve pesarattu with sesame coconut chutney.