Pesarattu – Andhra Special


1 cup green moong dal
3 tbsp rice
4-5 green chillies
1 inch ginger
cumin seeds
5-6 tbsp chopped ginger
5-6tbsp chopped green chillies
1 large onion finely chopped
salt for taste
1 ½ -2 cups water to grind


Soak dal and rice over night or 8-10 hrs. Wash dal and grind it into smooth batter along with green chilles and ginger. Shift it into a bowl and add salt.
Heat tava and make dosa add cumin seeds, onions, green chillies and ginger and cook till golden brown now turn other side carefully and cook for 2 mins in medium heat with some oil.

Notes & Tips

Pesarattu is usually served with spicy ginger chutney or coconut chutney. A special combination of Upma & Pesarattu is very popular in my family.


4 Responses to “Pesarattu – Andhra Special”

  1. November 16, 2005 at 2:13 am

    Hi Padmaja,
    Rajesh sent me the link to the blog today. Looks like I am the first to comment on your blog. Too bad this blog wasnt put up when I was cooking/not cooking on my own. am going to book mark and check for updates 🙂 ..so do keep posting.


  2. November 16, 2005 at 12:39 pm

    Thanks Sushil
    I will be updating my cook book regurarly.

  3. November 17, 2005 at 2:02 pm

    Hello Bhabhi!
    Too bad that there is no real Pesarattu to eat 😦 Great start though with my favourite Andhra tiffin!–>

  4. 4 sarat
    November 17, 2006 at 4:27 pm

    hi bhabhi,

    Thanks for the postings….one small request give the names in telugu also for seeds and dals i am confused….

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