PESARA PAPPU/ MOONGDAL PONGANALU

                         
                                            Pesara pappu or Moongdal is specially used to make Andhra famous Pesarattu. Upma pesarattu with ginger chutney is always a hit combo. Being an Andhraite  i grew up eating this. Todays pesarattu is tomorrow's Punugulu :). When ever a little batter is left after making pesarattu i make Punugulu. They are very tasty.
                                            If you don't have the punugulu pan simply deep fry them . The place where i live it takes lot of time for pesarapappu/ moongdal to soak completely. So, i make this very rare.


     
INGREDIENTS:
Pesara pappu/ Whole moong dal                          1 cup
Green chilies                                                         3-4
Ginger                                                                   1 tsp pieces
Onion                                                                     1 finely chopped
Coriander leaves                                                    few
Asefotida                                                                1/2 tsp
Jeera                                                                       1 tsp
Salt                                                                         as needed

PROCEDURE:
1)Wash and soak the whole moong dal overnight.

2)Drain the water from them .Grind the whole moong dal with ginger and green chilies.
Mix well and make sure batter is smooth .

Now add the chopped onions,jeera , asefotida and salt.Mix well.
3) Grease the punugulu pan with little oil.
4) Now add the batter into the pan to 3/4 level because once the batter gets cooked it will increase in size.
5) Cook on medium flame. Once done turn to the other side and cook.

Serve with ginger /coconut chutney.