Carrot Pesarattu With Sesame Coconut Chutney Recipe

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.

Nutritional info

ingredients
1/4 Cup(2.0 gm) Fresh Coconut(Grated)
ingredients
1 Tbsp(1.0 gm) White Til
ingredients
1 Tbsp(1.0 gm) Peanuts
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1 Tbsp(0.83 gm) Garlic(Chopped)
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1 Tsp(0.52 gm) Tamarind Paste
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2 No.(0.17 gm) Red Chilly
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1/4 Tsp(0.11 gm) Rai
ingredients
1/8 Tsp(0.04 gm) Salt
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1 Tsp(0.36 ml) Oil
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1 Tbsp(7.0 gm) Whole Moong
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1/2 Tbsp(6.0 gm) Rice
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1/2 Tsp(1.0 gm) Green Chilli(Chopped)
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1 Tsp(0.92 gm) Coriander Leaves(Chopped)
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1/2 Tbsp(4.0 gm) Onion(Chopped)
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1 Tbsp(9.0 gm) Carrot(Grated)
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1/4 Tsp(0.54 gm) Ginger(Chopped)
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1/8 Tsp(0.37 gm) Hing
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
ingredients
As Required(50.0 ml) Water
  • 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.