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Wednesday, September 16, 2015

Day 7 ~ Pesarrattu Upma with Palli/ Peanut chutney |Indian states

Andhra recipes

When comes to Indian states I love south Indian food more as mom used to make north india every time and we rarely had south India it is a clear logic the one cuisine made at home was less popular and liked. Though love my native food too I have some extra liking for south food staying south India. Back in US my neighbors where from andhra and one day she knocked my door to ask if had any peanuts at home yes just like we do in India I was so happy that she came to me . Yes we do lot of sharing in India we don't have ora mor or jaavan or culture to make curd we drop by our neighbor instead of going to a store miles away , buying a curd cup and they are readily sharing. In India you don't have to have a gps just drive and ask the pedestrians for the route they will just guide you anywhere and everywhere which is one thing i like about my home country a lot. Though I can see this lessening in number am still happy few do the sharing part. So my neighbor was in so much rush and she desperately wanted peanuts as she went out of stock. Now I just gave unopened packet and she ran to make something I don't know wat I was like hmm she might be in some hurry . Then again when I met her she said thank you for those peanuts , I asked what was she making so delicately  she replied pesarratu only then I knew about this andhra moong dal dosa. she said her husband won't have pesarratu with out peanut chutney and she didn't want to disappoint him, I thought that was so sweet. I have made pesarattu after knowing about it many times and now it is time to blog.

This protein packed dosa with generally served with a combination. It is perfect breakfast and served with upma and peanut chutney. Now moving on to the recipe.

Andhra dosa and chutney

Pesarattu Upma with Palli Chutney

                                      Category  Preparation time    Cook Time
                                          Indian States
           30 mins
      20 mins


  For Pesarattu
  Green Moong dal- 2 cups 
  Raw Rice - a handful
  Green chillies - 2 no ( chopped)
  Ginger - 1/2" inch
  Asafoetida- a pinch
  Salt to taste
  For Upma
  Rava / semolina - 1/2 cup
  Onion- 1 no ( chopped)
  Tomato - 1 no (chopped)
  Green chillies - 2 no ( slit )
  Urad dal - 1 tsp
  Curry leaves - 1 sprig
  Mustard seeds - 1/2 tsp
  Oil - 1 tsp
  Salt to taste 
   For Palli Chutney 
  Roasted Groundnut/ Verkadalai - 1/4 cup
  Whole red chillies - 2 nos
  Garlic Cloves - 2 nos
  Urad dal - 1 tbsp
  Channa Dal - 2 tsp
  Tamarind - 1 small marble size
  Salt to taste
  For Tempering
  Mustard seeds - 1/2 tsp
  Urad dal - 1/2 tsp
  Curry leaves - 1 sprig 

  For Pesarrattu 
  •  Soak green gram dal  and rice in water for 2-3 hours.
  •  Drain the water , add green chillies, ginger and grind them in a mixer to a dosa batter consistency adding little water at time.
  •  Add salt to the batter and keep it ready.
  For chutney 
  • Heat a pan add 1 tsp oil , put urad dal and channa dal .
  • Saute them till light brown, then add the groundnut, garlic, tamarind, Salt as needed and saute them for few seconds.
  • Transfer this to a mixer jar add little water and grind them to fine paste.
  • For tempering heat oil in a pan add mustard seeds after they splutter add urad dal and saute till light brown . Then add curry leaves .
  • Transfer the tempering on to the chutney.
  For Upma 
  • Dry roast the rava and keep it a side.
  • In  pan heat oil add mustard seeds, after it pops add urad dal, curry leaves , then onion.
  • Saute the onion till translucent then add green chillies and saute.
  • Add the tomatoes and cook them till they are mushy.
  • Add water about 2 cups and allow them to boil.
  • After it boils add the rava by constantly string else there might be lump formation so stir constantly while you are pouring the rava in the boiling water mixture.
  • Stir them well and cool them for little while till the upma comes together.
  • Drizzle some ghee if needed.
  To proceed
  • Make the dosas when they are done place the upma in the center and fold them like a triangle just like you do for masala dosa.
  • Serve them with peanut chuney and enjoy.

andhra cuisine recipes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


  1. Delicious and healthy Pesarattu...great combination....

  2. Beautiful way of folding the pesarattu..good combination!

  3. Pesarrattu & upma is a nice combination. Though my mom used to make pesarrattu and upma regularly, I only came to know about this combo 5-6 years ago when one of my friends invited me home for breakfast in Hyderabad. It is an awesome combo.

  4. Perfectly made pesarattu upma Manjula. It is such an awesome and very very filling combo.


  5. A very filing and nutritious combo. Though the combo is very popular, I confess never having had this combo :(

  6. Pesarattu upma looks inviting and a very filling combo.

  7. Love that filling and amazing click

  8. Didn't know hat pesarattu an upma are combos. Must have tasted so yumm with he peanut chutney..

  9. Ahhh! manjual you took me back to BM 25 meet when Valli and Padma made this combo. And I had it for the first time. Yum.

  10. Wat an authentic Andhra breakfast, love this combo very much..that peanut chutney looks very tempting Manju.

  11. wow what a lovely story and love how you have plated it with the upma

  12. This comment has been removed by a blog administrator.


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