How to make Pesarattu - Andhra Tiffin item

Pesarattu of Moong Dosa / Green Gram Dosa is one of the famous tiffin item in Andhra Pradesh.  The Pesarattu can be prepared with moong dal ( split green gram ) or whole green gram lentil.  The Pesarattu is normally served along with Upma and some chutney.

Ingredients needed

For Batter
1. Green Gram ( Split / whole ) - 2 cups
2. Green chillies -  5 to 7 nos.
3. Rice - 4 table spoons ( optional)
4. Ginger - 2 pieces
5. Cumin seeds - 2 tsp
6. Oil  and salt as required


For Topping
any of the following can be used but onions toppings is the best
Onions - finely chopped
green chillies - finely chopped
grated coconut

Method of preparation of Pesarattu

• Soak the green gram and rice for at least 1 hour and then drain the water.  It would be better if soaking time is longer
• Now add this soaked lentil and rice to a grinder with ginger and green chillies
• Add enough water and salt and grind to a smooth paste
• Remove the batter and mix cumin seeds in it
• Heat a dosa pan now.  
• Once the pan is hot enough, pour a laddle ful of batter in the center and spread it inot a nice round shape using the back of the spoon.
• Now sprinkle a few chopped onions and few drops of oil on top
• Once the pesarattu turns into golden brown at the bottom, flip it over
• Once it gets cooked on both sides, remove it from the pan 

 The Pesarattu can be served along with Upma and chutney ( coconut chutney, or ginger chutney or peanut chutney)

How to make Onion Uthappam

Onion Uthappam is one of the famous breakfast item of Andhra Pradesh and also the whole south India.   In this article I will be writing how to prepare Onion Uthappam which is one of the famous breakfast item in Andhra Pradesh.

Ingredients required for making Onion Uthappam

• Dosa Batter-  2 cups
• Onions - 4 Nos.
• Green chillies - 4 Nos
• Oil for making uthappams

Method of making Onion Uthappams

• Chop the onions finely and green chillies and ginger.   Take a bowl and combine the onion, green chilli and ginger.  Add little salt to it.  Please note that dosa batter already has salt in it.
• Keep all these items ready before heating the dosa tawa.
• Now heat  the dosa tawa and add a drop of oil and rub it with half an onion. This helps to remove the dosa from the tawa easily.
• Once the tawa is heated up, pour small laddle full of batter and spread it to form a thick dosa.  Do not spread it like a dosa.  Uthappams should be thick.  Sprinkle little oil and cook it in low to medium flame.
• After a minute, sprinkle the onion mixture all over the dosa.  Gently press it with dosa spatula.
• Add a tea spoon of oil all around the dosa now.  Once the base is brown and you see a lot of holes on the top,  you can flip the dosa to the other side.
• Drizzle a little oil and let the uthappam cook on the other side. Once it is cooked, remove the uthappam from the tawa and serve it hot with chutney or sambhar.

  Idli Powder can be sprinkled after sprinkling onions for added taste and flavour.  There is another variation of Uthappam.  You can mix the onions, green chilli and ginger with the dosa batter and make the uthappam.  Both the methods are OK.