PASI PARUPPU PITTU ( MOONG DHAL AND CHANNA DHAL UPPUMA)

This is a traditional food from a particualar community which is in use for centuries. This is a protein rich food tastes well and good. Generally this food is made under special occasions or when inviting guests to our house. The procedure takes little bit time, but you can prepare half of the procedure a day before itself and store in fridge itself. The interesting thing about is recipe is,  the same base can be prepared both as a savory dish and also as a  sweet dish.

Ingredients:

1. Moong dhal - 1 cup
2. Channa dhal - 1 cup
3. Salt - as required

For savory :

1. Green chillies - as required
2. Seasoning - mustard seeds, urud dhal and curry leaves
3. Tamarind juice or lemon juice - as required

For sweet :

1. Sugar - as required
2. Ghee - 2 -3 tbs or as required
3. Seasoning - elachi and cashew pieces

Method:

1. Soak channa dhal and moong dhal for 1 - 3 hours in  water. Grind it to a coarse thick batter like idly batter consistency.

2. Pour the batter in idly plates and cook for 15 minutes or until the batter is completely cooked.
3. Once the idly is cooked, cool it to room temperature. Crush it into a fine powder and keep it seperately.

4. Seperate it into 2 bowls, the amount you required for savory and sweet dish.

5. For savory, heat oil in a pan. Add mustard seeds, urud dhal, curry leaves and chopped green chillies. Once it got fried, add tamarind juice. Allow the tamarind juice to cook for a minute. Add the powdered idly, which  you have kept seperately for savory, add salt and mix nicely. If you are adding lemon juice instead of tamarind juice, add it finally.

6. For sweet, heat ghee in a pan. Add elachi and cashew pieces. Once it turns golden brown add the powdered idly, which you have kept seperately for sweet dish, add required amount of sugar and mix it well and keep on stirring for  2-3 minutes. So that the sugar melts and blend well with the dish.  Keep stirring without taking hand, as it gets stick to the pan easily.

7. You can serve the savory dish with onion or tomato chutney.

note: you can grind and prepare the batter and store it in the fridge a day before itself. Its not required for the batter to get fermented. If you are doing at larger quantity, you can even cook the idly and powder it and store in the fridge a day before itself.  You can even sprinkle grated coconut for both savory or sweet dish.