Sunday, May 20, 2007

Andhra Pesarattu | Whole Moong Dal Dosa

When you think of famous dishes from Andhra, Pesarattu surely comes to mind. At hotels, it is usually served with Upma, Allam Pachadi (Ginger Chutney) and Coconut Chutney. Everybody at home loves Pesarattu and whenever she makes it, she also makes Upma as Daddy loves that combo. 

When I started making it at my own kitchen, I normally never bother about making Upma, but you should try it if you want to try the authentic Andhra combo.


To make the Pesarattu, we need the following,

For the batter

Whole Moong Dal – 2 cups
Raw Rice – ½ cup
Green chillies – 3
Ginger Optional
Red Chillies – 2
Salt as required.

For Topping

Jeera as required
Sauteed Onions
Green Chillies
Ghee
Oil.


Method to prepare:

Soak the Moong Dal and Rice for 3 – 4 hrs separately.

Grind it with Red chillies and Green Chillies into a smooth paste.

Heat a pan, add a spoon of Oil. Once the pan is hot, pour a spoonful of batter.

It has to be spread very thinly as dosas. Sprinkle sautéed Onions and Jeera on top.

Add little ghee for better taste.


To make the upma, follow this link!


Serve Crispy hot Pesarattu with Upma and Coconut Chutney

Try this out and let me know your views.

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10 comments :

vkn said...

Thanks for your comment at My Dhaba.

Great beginning Sri. Heartiest welcome to the food blogosphere. We will look forward to see many such Andhra delicacies from you.

I make Pesaratti without Upma most of the time and had posted my recipe some months before which is very slightly different. Anyway, do you know exactly what could be the reason for this Andhra-style subtle combination. Cheers!

vkn
mydhaba.net
feedahungrychild.org

Manisha said...

Pesarattu is so nutritious! I don't know why I haven't made it yet! I think I will and let you know how it turned out.

I make upma a lot! So this combo will be well appreciated.

You go, girl! Regale us with more such wonderful recipes!

Srivalli said...

Hi vkn,
thanks for your welcome note! Feel good to receive such comments. Sure I am planning to write more of Andhra dishes before venturing anything else, please do give your comments on them.

Well the reason for the pesarattu with Upma combi is not exactly known except that traditionally this is what has been passed on. But it sure is a good one.

Manisha, Do read my other recipes that I am going to write and let me know your comments!. Try this out and let me know if your folks like it.

Also if you have not tried out Guthi Vankai, then pls do. It turns out very well.

Revathi said...

Hi Sri

Let me know what u need for the recipe index ! Good initiative there girl..

Anonymous said...

Tried your pesarattu with ginger chutney and upma, for lunch yesterday. The Pesarattus turned out very thin and crispy. Thanks!
--Kanchan

Nags said...

what rice is used to make pesarattu batter? is it pacharisi?

Srivalli said...

Yes, Nags, we use raw rice. Have update the post. We dont' use much of boiled rice, so it just slipped mind to enter correctly. Thanks..

Spicegirl said...

Hello there!
Thanks for dropping by my blog(Nov 24) and am back to blogging after a long time. I love most of your yummy dishes and upma is one of my favorites. Can we please exchange links and put up your blog in my favorites?

Kirthii said...

Hi Srivalli,

I am going to try this reciepe with in couple of days.

Could you please tell me how to make peanut or ground nut powder? Do we have to dry roast and then grind it? I am trying Sabudana Kichidi and would like to know about this powder.

Thank you for your help.

kanthi said...

Protein packed pesarattu upma combo as a breakfast,a lovely way of starting a day,looks yumm.

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