Pessaratte Dosa Recipe

Andhra is famous for its Pessaratte Upma, where in Upma is served along with Pessaratte dosa. I prefer the dosa with chutney rather than with the upma. Well……. To each his own.

Ingredients :

  • 250 gms moong
  • 250 gms rice
  • 3 inch piece ginger
  • Chana sized piece of hing
  • 15 green chillies
  • Salt.

Method :

Wash and soak the rice n moong for 8 hours. Grind to a fine batter in the wet grinder non stop for half an hour. Grind the green chillies, hing n ginger and add it to the batter along with salt.
Spread the batter on the tava in concentric circles . Drizzle with oil or ghee. Roast a little and flip over. Roast well and flip over gain. Spread sliced onions, fold and roast well on both the sides. Serve with daalia coconut chutney.

Chutney

  • 200 gms daalia or puttani
  • 1 small bowl of grated coconut
  • 9 green chillies
  • 1 tsp tamarind paste
  • A bunch of coriander leaves
  • Salt.

Method :
Powder the daalia. Add all the remaining ingredients and grind to a smooth paste.

Note: this dosa batter is not fermented.
Chutney is not seasoned.

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