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Friday, July 12, 2013


Pesarattu is a famous Andhra breakfast item that is consumed all over the state.This dosa is made with green gram and rice ,which makes a perfect combo with upma..The hit duo is called Upma Pesarattu..These crepes are so crisp and gives a total different taste.Pesarattu will be garnished with lots of chopped onions,ginger and chilli flakes,fresh coriander which makes it even more tastier..
Amma used to make this whenever I visit home for holidays..This is such a special breakfast for me..Andhra Pesarattu is best consumed with Ginger Pickle(aka Andhra Allam Pachadi) and also peanut chutney. I totally love these crsipy green gram dosas t any time be it for breakfast or dinner.
Usually it is prepared with only green gram(in telugu it is called 'pesalu') but we add a fistful of rice tinorder to give the dosas a crispy nature.

Green gram - 1 Cup
  • Rice  - 1/4 cup
  • Green chilli chopped - 2
  • Ginger chopped - 1/2 inch piece
  • Cumin seeds - 1 2 tbsp
  • Oil - for making dosas
  • Salt to taste
For garnishing dosa:
  • Onion finely chopped - 1
  • Green chilli chopped - 2
  • Coriander chopped - as much as possible
Recipe for Andhra Pesarattu:
1.Take both rice and green gram into a large bowl and wash it thoroughly under cold water.
2. Soak them over night or for at least 8 hours.Grind them along with green chilli,ginger and salt by adding required water.Don't add too much water.See the picture below.Add cumin seeds as well.
3. Chop up all your veggies.Take a ladle full of batter and spread on dosa pan evenly.
4.Sprinkle onions,chillies and coriander leaves.Drizzle some oil around the dosa and on the onions.
 5.Fold it to left side once and then to right.Serve hot with your favourite chutney or dips
I served this with peanut chutney and ginger pickle..Ginger pickle is the best with pesarattu..

TIP 1: Do not flip the dosas,instead make as much thin as possible and just fold it once done,

TIP 2: Having these crispy green gram dosas without ginger pickle is waste I should say :)

TIP 3: This dosa variety demands more oil than the normal dosas,so to extract best taste forget about calories else use a non-stick pan and compromise on taste:)

Also make some upma and place in between the dosas..Pesarattu Upma is a highlight combination,but this time I could not do upma..but you go ahead and enjoy the super yummy taste of Upma Pesarattu..
Have you linked in your recipes to my nniversary give away..Enter the conte

Atukula Upma

  • Thick pressed Rice (Poha) – 2 Cups
  • Oil – 3 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Curry Leaves – few
  • Red Chilli Whole – 3 no
  • Asafoetida – pinch
  • Green chillies(finely chopped) – 6 no or to taste
  • Chanadal – 1/2 Tbsp
  • Onion (chopped) – 1/2 cup
  • Tomato (cubes) – 1 big
  • Salt – to taste
  • Cilantro (finely chopped) – 3 Tbsp
  • Lemon Juice – 1 Tbsp or to taste
  • Wash poha under cold water in a colander or a sieve to remove the starch and dirt particles from them.
  • Once poha is washed well, transfer to a wide container and set it aside.
  • Heat a wide non stick pan, add in oil, add mustard seeds to the hot oil and allow them to pop.
  • Add in cumin seeds, red chilli, hing, green chillies, chanadal,curry leaves and cook for 30 secs stirring continuously until chanadal dal turns golden.
  • Add in onion and cover to cook till soft but do not burn them even a bit.
  • Add in tomato and immediately add in poha, salt and cook on low heat for 5 mins.
  • Add cilantro and lemon juice, give it a final mix and turn off the heat. Serve hot.

south indian mushroom biryani

Spicy and hot mushroom biryani from south indian cuisine.

  • 2 cups rice
  • 4.5 cups water
  • 200-250 gms mushroom
  • 2 large tomatoes
  • 1 large onion
  • 1 or 2 green chili
  • ½ tbsp ginger garlic paste
  • 1 cup mint + coriander leaves
  • ½ tsp pepper powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • ½ tsp red chili powder
  • ½ or 1 tsp garam masala powder
  • 1 sprig of curry leaves (optional)
  • salt
whole spices:
  • 1 cinnamon
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4-5 cloves
  • 3-4 small cardamom
  • 2 bay leaves
  • 1 small star anise
  1. heat oil in a pan.
  2. fry all the whole spices mentioned above till they become fragrant.
  3. now add the onion and fry them till they become transparent.
  4. now add the tomatoes, ginger-garlic paste, curry leaves, green chilies, half of the mint-coriander leaves and all the spice powders.
  5. fry for 2-3 minutes.
  6. now cover the pan and cook the masala.
  7. make sure the masala does not get burnt.
  8. remove after some minutes and stir.
  9. when the masala is all one and the tomatoes are all cooked & mushy, add the chopped mushrooms.
  10. saute for 2-3 minutes.
  11. add 4 cups water and stir.
  12. cover the pan with a lid and let the mushrooms cook for some 4-5 minutes.
  13. add rice and mix well.
  14. add salt and the remaining half of the mint-coriander leaves.
  15. cover and cook till the rice is done.
  16. while serving mushroom biryani garnish with some mint or coriander leaves.