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    Home » Breakfast, Brunch, Dinner Recipes » Andhra Pesarattu | Whole Moong Dal Dosa

    Andhra Pesarattu | Whole Moong Dal Dosa

    Published: May 20, 2007 · Modified: Sep 23, 2020 by Srivalli · 10 Comments

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    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.

     

    Andhra Pesarattu | Whole Moong Dal Dosa

    Ingredients Needed:

    For the batter

    • 2 cups - Whole Moong Dal
    • 1/2 cup - Raw Rice
    • 3 - Green Chillies
    • Ginger (Optional)
    • 2 - Red Chillies
    • Salt as required

    For Topping

    • Jeera (as required)
    • Sauteed Onions
    • Green Chillies
    • Ghee
    • Cooking 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 Cooking 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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    Andhra Pesarattu | Whole Moong Dal Dosa

    Course Breakfast
    Cuisine Andhra Pradesh
    By Cook Method Stovetop
    Occasion Weekend Special
    By Diet Vegetarian
    Dish Type Dosa Varieties
    Author Srivalli

    Ingredients

    For the batter

    • 2 cups Moong Dal Whole
    • 1/2 cup Raw Rice
    • 3 Green Chillies
    • Ginger Optional
    • 2 Red Chillies
    • Salt as required

    For Topping

    • Jeera as required
    • Onions Sauteed
    • Green Chillies
    • Ghee
    • Cooking Oil

    Instructions

    • 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 Cooking 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.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Gutti Vankaya Kura | Stuffed Brinjal Curry ~ Andhra Style | Step By Step Recipe
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    Reader Interactions

    Comments

    1. vkn says

      May 21, 2007 at 12:19 pm

      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

      Reply
    2. Manisha says

      May 21, 2007 at 5:02 pm

      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!

      Reply
    3. Srivalli says

      May 23, 2007 at 5:31 am

      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.

      Reply
    4. Revathi says

      May 23, 2007 at 2:23 pm

      Hi Sri

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

      Reply
    5. Anonymous says

      November 17, 2007 at 11:15 pm

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

      Reply
    6. Nags says

      December 12, 2007 at 4:45 am

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

      Reply
    7. Srivalli says

      December 12, 2007 at 5:12 am

      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..

      Reply
    8. Spicegirl says

      January 27, 2008 at 5:07 pm

      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?

      Reply
    9. Kirthii says

      January 27, 2009 at 6:27 am

      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.

      Reply
    10. kanthi says

      June 12, 2011 at 8:06 pm

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

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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