Pesarattu with Uppma and Ginger Chutney

            Pesarattu is an famous dish in Andra Pradesh. It is a type of dosa made form whole green gram                                               This is a traditional dish in Andra Pradesh.

Once my family and I went to Trupati and we found this pesarattu in almost all the restaurants.. From that time Pesarattu became my families favorite dish. They tasted heavenly....

Pesarattu is a green gram dosa mixed with rice flour. Rice flour is added for extra crispness. Than I top it with sauteed onions and green chili for extra flavor. Traditionally it is served with uppma and ginger chutney. It is the best combo dish in Andra.

So Pesarattu

with uppma and ginger chutney is my contribution to Nupar's A to Z of Indian Vegetables event for "P".

For Pesarattu:

Whole green gram - 1 cup
Ginger – ¼ inch piece
Green chilies - 2
Rice flour – 2 tablespoon
Salt to taste

For Topping:

Onion finely chopped - 1 medium sized
Green chilies chopped - 4no.s
Cumin seeds - 2 teaspoon
Oil - 1 tablespoon

Ingredients :

Procedure :

1. Wash whole green gram 2 or 3 times, and soak it in water for 2 hours.

2. After 2 hours, drain the whole green gram and grind it with ginger and green chilies to a smooth batter.

3. To it, mix in the rice flour, without forming lumps. Add salt to taste.

4. Heat oil and fry the cumin seeds till they splutter, then saute the finely chopped onions and green chilies for 2-3 minutes. Set aside.

5. Heat a dosa pan. When sufficiently hot, pour the batter and spread it from the centre. Add a little oil around. On the dosa, sprinkle a little of the topping mixture, and slightly press with the flat ladle.

6. Cover the dosa pan with a lid, and fry till the dosa becomes crisp on the bottom and cooked on the other top.(There is no need to turn over)

For the uppma:

Rawa – 1 cup
Onions chopped – ½ cup
Green chilies – 2
Water – 3 cups
Salt – as per taste

For Seasoning:
Mustered – ¼ spoons
Channa dal – ½ spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Oil – 1 tablespoon

Ingredients :

Procedure :

1. Dry roast the rava for 5 mins

2. In a sauce pot, add oil and when it hot add the mustered and let it splutter.

3. Now add all the other ingredients in the seasoning.

4. When the dals turn golden brown add the chopped onions and green chilies and saute it for 5 mins.

5. Now add water and salt to it and allow it to boil.

6. When the water boils nicely add the roasted rava and cook until it is done.

For the Ginger Chutney:

Red chilies - 3-4 no.s
Channa dal - 2 teaspoon
Chopped ginger - 1 1/2 tablespoon
Freshly grated coconut - 1 1/2 tablespoon
A little jaggery
A little tamarind
Salt to taste.

Ingredients :

Procedure :

1. Heat a little oil and fry red chilies, channa dal and then ginger.

2. Grind with coconut, jaggery, tamarind and salt.

3. Heat teaspoon oil. When it is hot, add 1/2 teaspoon mustard seeds.

4. After they splutter, garnish the chutney with this and with some red pepper flakes.
Serve with pesarattu and Uppma


  1. Hi Sukanya
    yummy Pesarattu upma..lovely pictures!!

  2. lot of pesarattu and upmas in all the blogs. nice one for "p" though.

  3. mouth watering! am coming there..

  4. I love this combo ...
    especially when done by someone else :-)

  5. Sukanya,

    My favorite love it and tastes great, I have seen 2 recipes about pesarattu today.

    Seems like pesara attu day today or something

  6. Great dish for P event, Pesarattu -Upma. You made delicious, two breakfasts !!

  7. Lovely entry for P :) Have not tried pesarattu yet though

  8. Hi Suganya, i didnt add rice flour.Ur Photos r Simply superb.

  9. that dosa looks so tempting!!will surely try making this one.thanks:)

  10. Hey I too posted pesarattu this week.. looks good Sukanya. i didn't make the ginger chutney. chutney looks different and nice from the usual one. thanks for sharing.

  11. Swapna:
    Thanks for ur comments.

    Thank u for dropping by my blog.

    Ya sure...Thank u..

    Ayesha Seerin:
    Ha...Ha..Ha Ya thats very nice...

    O thats great....Do try one a let me know.

    Suma Gandlur:
    Thank u.

    Ya ...DO try it..

    I add rice flour for the crisp that we get in resturants......Thanks for ur comments..

    Meera's Blog:
    Do try this u will like it....

    Thank u.

  12. Hey, lot of pesarattus coming up in the blogs.... Even I have my version of pesarattu in archives :). Gr8 job with the pictures!

  13. i second ramya here:) is it authentic way of serving pesarattu with upma sukanya? i wish i had some right now. yummmmm...

  14. Anonymous10/5/07

    sukanya, i have had pesarattu but never tried them. nice 'p' recipe. lots of variety.

  15. While everything looks great, I only have eyes for the ginger chutney! :) Another one for my collection. Thanks!

  16. Hi..
    Welcome to my blog....Thanks for ur commets.

    Sia's corner:
    Hay Ramya, Many of my friends in Andhra eat with uppma.... so I also started to do that.....And I loved the combination.

    Thank u.

    Thank u.

  17. Looks great Sukanya. Just now saw this dish in another blog. In that, upma was stuffed in the dosa. I have never tasted this before,that's why I have one doubt. Is it traditional to have upma and pesarattu together? Ginger chutney looks great. will try it soon.

  18. Beautiful presentation, sukanya. Loved all the dishes, very yummy :)
    i've eaten ginger chutney in restaurants, want to try ur recipe sometime. what a meal, just can't get over it....
    thanks for the lovely recipes

  19. u r an authentic cook..its really delicious ......good one.nice colors and pictures..

  20. Hi...
    Ya Traditionaly in AP People eat pesarattu with uppma and ginger chutney.

    Thank u for ur comments.

    Shanti Bhanu:
    Thank u........

  21. What a beautiful, detailed recipe! Thanks so much for participating!

  22. love to see tradtional recipes! Esp this one, so beautiful!!! My mouth is watering now :D

  23. I heard of pesarattu never tried ,
    now with ur recipe I will try
    Thanks !!



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