Karuppu ulundhu Adai is a very traditional breakfast made in Tamil Nadu . This is very filling and takes care of the carbs to protein ratio required for a day.
Karuppu ulundhu is nothing but udad dhall (black lentil) with skin . The skin is actually the powerhouse of lot of nutrition. Udad dhall /ulutham paruppu as we all know is very rich in proteins and also very good for bones. We must try and include these in our diet as much as possible .
Unlike,regular dosa ,Karuppu Ulundhu Adai doesn't need fermentation and can be made immediately after grinding the batter . Since, black lentils with husk are little tough we must soak them for a minimum of 6hrs before we can grind them . Pepper ,red chillies , asafoetida and curry leaves are added for extra flavor and also for easy digestion. Tiny slivers of fresh coconut are added to the batter just before making the Adai..these tiny bits of coconut give a very nice crunch and a nice mouth feel as we bite into the Adai.
Karuppu Ulundhu Adai is also made during the Karthigai Deepam Festival celebrated in Tamil Nadu during the English Month of November/ December. Karthigai Deepam is a festival of lights celebrated with lot of fervor and enthusiasm all over Tamil Nadu..the ladies decorate the house with earthen lamps in the evening and pray for the well being of their Brothers .
We celebrated Protein Rich Vegetarian Breakfast theme in our Food bloggers group this month . Host for this event was the versatile blogger Renu who suggested this theme and I was paired with Anu Kollon . Anu gave me curry leaves and coconut as the secret ingredients and I shared the secret ingredients lemon juice and pepper powder using which she has made a creamy Avocado Sandwich. If you are an avid food blogger and would like to join us then do visit our Facebook page Shh Cooking Secretly Challenge
Soaking Time - 6 to 8 hrs
Preparation Time - 10 mins
Cooking Time - 2 to 3 mins per Adai
Complexity - Simple
Ingredients
1 cup regular rice . (No Basmati or any flavored rice) 1/4 cup black lentil/chilke Wali udad/ karuppu ulundhu 3 to 4 red chillies 1 tsp pepper
1/4 tsp jeera/cumin Handful of curry leaves 3 tbsp thinly sliced coconut slivers Pinch of asafoetida Oil to roast the Adai Salt as needed
Method
Wash the rice and udad dhall multiple times till the water appears clear . Soak the rice and lentil along with red chillies ,jeera and pepper for 6 to 8 hrs or overnight..I prefer to soak it overnight so that it's easy to grind and make it for breakfast as soon as we get up in the morning.
The batter should be slightly thicker than the usual dosa batter .
Add finely chopped curry leaves, coconut slivers ,salt ,asafoetida to the batter and mix it well.
Heat a griddle/ tawa , pour a ladle full of batter and spread like dosa from inside out .let it be slightly thicker than dosa . Drizzle oil around the dosa and let it cook on medium flame ,slowly flip it over and let the underside roast well .
Take it off the tawa and serve hot with some fresh butter and jaggery powder. You may also serve it with coconut chutney or Molagapudi but jaggery and butter are the classic combination.
Set dosa is one of the most loved breakfast in Karnataka. Though the basic ingredients remain the same,there are some mild variations used by various restaurants that make them a speciality .
My mom had learnt a recipe from one restaurant cook and I have been following that primarily all these years to make Set Dosas at home . To check out my Mom's variant click here.
Recently, my cousin Kalyani who blogs at Sizzling Tastebuds posted a Millet Set Dosa which prompted me to look up her recipe of The Regular Set Dosa and I found that it was slightly different from my recipe and I went ahead and made Set Dosas with her proportion and needless to say everyone at home liked it. They were just spongy and so soft that it was a melt in mouth experience. I have followed her recipe to the 'T' and no changes at all .
I served these cotton soft set dosas with Aloo Sagoo and Coconut Chutney the way it is served in most restaurants here in Bangalore . Chutney Pudi is of course our family favorite and we cannot imagine having our Dosas without Molagapudi. Click on the recipe names above for detailed method of preparation.
Ingredients
2 cups idli rice 1 cup whole udad dhall (udad dal gota) 1/4 cup beaten rice /Poha 1/4 sabudana /jawwarsi 2 tsp channa dal 1 tsp methi seeds salt to taste
Method
Wash the idli rice and udad dal 3 or 4 times until the water is clear .
Sift the beaten rice once and wash it thoroughly under the colander .
Soak the idli rice , udad dhall, beaten rice, Sabudana ,methi seeds in sufficient water for 3 to 4 hours .
After the soaking Time, grind the ingredients in a wet grinder or blender until you get a smooth batter . Batter must have the consistency of Dosa batter, neither too thick nor too runny . I prefer the wet grinder as the yield is more compared to the blender method .
Add salt, beat it well once with your hands . The warmth from our hands induces good aeration and helps the batter to ferment well.
Allow the batter to ferment in a warm place for 8 to 10 hrs .
To prepare the dosas ,heat the tawa , drop a ladle of the batter and donot spread too much. The set Dosa has to be slightly thick .
The moment you pour the batter on the hot tawa ,you can see lot of pores /holes developing on it.This means your batter is perfect. Just drizzle a few drops of oil and cook covered for 1min.
Slowly flip over and cook on the other side for just 10 sec .
If the batter is well fermented, then absolutely no oil is required to cook the dosa.
Neer dose or neer dosa is a very popular breakfast from Tulu Nadu in Karnataka and delicacy from Manglorean cuisine .
Neer dosa literally means water dosa in Tulu/Kannada but that doesn't mean that it is made from water ,just that the batter to prepare the dosa is very watery hence its called Neer Dosa. The consistency of the batter is very similar to that of Rava Dosa meaning pouring consistency.
Best part of Neer Dosa is the simplicity in preparation as there is no fermentation needed like the usual dosas,meaning you can make dosas as soon as the batter is ready .
Neer Dosa uses just 2 ingredients ;rice and water .Adding grated coconut is optional but tastes really good when added to the batter .
Neer dosas are very soft and spongy to eat and it remains the same even after a few hours of preparing, making it ideal to pack for lunch box or travel .
Neer dosas are served with coconut chutney , sagoo , balehannu Rasayana and for non veg lovers it is paired with some spicy curry made from egg,chicken etc .
Soaking Time - 4 to 5 hrs Preparation Time - 15 mins Complexity - simple Makes - 15 to 16 neer dosas
Ingredients
2 cups normal rice (except basmati) 1/2 cup grated coconut Salt as needed Water to grind
Video recipe
Method
Wash the rice well and soak it overnight or for minimum of 5 hrs .
After 5 to 6 hrs , transfer the soaked rice to a blender along with the coconut and grind it to a fine paste..donot add water to grind. The water in which you have soaked the rice is sufficient to grind the batter .
Transfer this batter to a wide vessel and add some more water and bring it to a pouring consistency. Check the video recipe below for exact consistency. Add salt as needed.
Heat a non stick tawa or a seasoned cast iron .
Sprinkle some water on the tava and if it sizzles immediately the tawa is ready to make dosas .
Pour the batter from outside to inside like how we do for rava dosa . Donot spread the batter like regular dosas.
Close the dosa with a lid for 30 to 40 sec and then open it up .Slowly using a spatula remove the dosa and fold it up like a wedge and serve with chutney or any other side dish of your choice.
Neer dosa gets cooked only on one side. You don't have to flip over and cook .
Keep adjusting the heat of the tawa as you keep making the dosas. If the tawa is too hot then the dosas won't get cooked evenly.
Does dosa really need any introduction?? In the earlier days , dosas were an important part of breakfast menu in Southern India but slowly and steadily this delicious recipe found a place on the Global menu map and there will be hardly anyone who would hate dosas .
The thin crunchy crepes drizzled with right amount of oil and cooked to a perfect golden brown color is a heavenly treat to our taste buds and is generally served with variety of chutney , sambar and Molagapudi (gun powder) mixed in gingelly oil .
We are more of dosa loving family than idlis .Though I grind batter for idli , I end up making dosas most of the time. We love it with mildly spiced Coconut Chutney and spicy tomato Chutney more than sambar . Molgapudi of course always has a special place without a mention.
This week's Foodie Monday Bloghop theme was a choice between dosa varieties and fusion cooking. Needless to say Dosa emerged victorious and here we are enjoying week #257 DosaDen as suggested by Priya Iyer . Priya has yummy recipes on her blog "the world through my eyes" and her latest recipe is my favorite melt in mouth home made Chocolate Truffles
When it comes to making dosas , main thing that is required is the perfect Dosa batter , which is the key ingredient . One can either use dosa batter made at home or the store bought ones that are readily available these days . Ensure that the batter is not sour . Do check the FAQs regarding the batter and grinding techniques at the end of this post.
Coming to today's recipe, as the name suggests mysore masala dosa has it roots in the city of Mysore . What makes it different from the regular masala dosa is a spicy red chutney that is smeared on the dosa before placing the aloo masala inside the dosa .
Mysore masala dosa involves 3 components.
The dosa
Aloo masala
Fiery red chutney
Please excuse me for the not very great presentation as we all like to eat our dosas piping hot and continuing a prolonged photosoot would make the dosa soggy and lose the crunch :-(
You can serve this with sambar and chutney but I like mine with molgapudi and coconut chutney , so that is what you are seeing in the picture.
Preparation time - 45mins
**considering dosa batter is ready on hand
Cooking Time - 30 mins
**inclusive of preparing the aloo masala
Complexity - medium
Serves - 3 to 4
Ingredients
Aloo Masala
4 to 5 medium sized potatoes
1 medium onion chopped
1 tsp finely chopped ginger
2 green chillies finely chopped
1 tsp mustard seeds
1 tsp channa dal
1 tsp udad dhall
1/2 tsp turmeric
Asafoetida as needed
Salt as needed
Freshly chopped corriander
Red chutney
8 to 10 byadgi chillies
Small piece of tamarind
2 tsp chutney dhall
Salt as needed
1 tsp jaggery
Dosa
Dosa batter as needed
Oil to make dosas
Method
Red chutney
Soak the red chillies and tamarind in warm water for about 20 mins.
Slightly squeeze out the water and blend the chillies , tamarind, chutney dal(fried gram) , salt and jaggery to a fine paste .
Donot add too much water while grinding as the chutney has to be of flowing consistency so as to spread easily on the dosa .
Those who like garlic can add one or two cloves of garlic while grinding.
Keep this chutney aside or refrigerate it incase you are going to prepare the dosas later during the day.
Aloo Masala / Aloo gadde palya
Wash the potatoes nicely, cut them into half and pressure cook with enough water .
Cool the potatoes ,peel and crumble it roughly.
In a pan , heat some oil and crackle mustard seeds followed by channa dhall and udad dhall until they turn golden brown.
Fry the green chillies and ginger with asafoetida .
If using onions, saute them until they turn pink else skip this step.
Add turmeric, salt and the crumbled potatoes and mix it well .
Add about 2 tbsp of water , pinch of sugar and cook for another 3 to 4 mins .
Garnish with coriander leaves and keep it ready .
Preparation of Mysore Masala dosa
Heat a tawa and spread the dosa batter on it such a way that the center is slightly thick .
Drizzle some oil around the dosa and let it cook for a minute.
Now smear the chutney over the dosa as much as you like.
Place some aloo masala in the center and spread it slightly. By now, the dosa would have cooked nice and crisp from the underside . It is now time to roll the dosa and serve hot .
Using a spatula , run it around the edges of the dosa and lightly lift it.
With the help of your hands and spatula for support,start rolling the dosa from one end and proceed till the end .
Serve it hot with chutney, sambar , molagapudi and a dollop of butter if you want to have butter mysore masala dosa.
FAQs on Dosa batter
Can we use idli batter to make dosa?
Yes ..no problem . I generally grind a common batter and use it for both idli and dosa .
Can dosa be made from freshly ground batter ?
You can prepare, but the taste will differ when the batter is fermented well . The mild sourness after fermentation will make the dosa taste yummy and also come out crunchy and crisp.
How to prepare Dosa Batter at home ?
You can grind the batter either in the Mixer/Mixi/blender or using the wet grinder. There is a mild difference in the proportion of ingredients used when you are using the mixie to grind the batter as against the wet grinder. When the batter is ground in a wet grinder, the udad dhall gets ground very well to a bouncy texture and yields a good amount where as when we grind it in a mixie the udad dhall tends to yield a lesser quantity as the mixie tends to get heated up due to heat.
How to grind batter in mixie ?
You can refer to this recipe of mine which is a tried and tested recipe and gives soft idlis, crispy dosas and fluffy paniyarams.
Well we all know , necessity is the mother of invention and kitchen is a place where such inventions keep happening time and again .Today's recipe was also an outcome of one such times . This month's theme in our Social media group was Pancakes . This was suggested by Ms Archana blogger at the Mad Scientist's kitchen who wanted us to come out with some different variations of pancakes in our own style . Secret ingredients given to me by Shobha Ji of Shobha's food maza was gram flour /besan and cucumber while I gave her Quinoa and Sprouts . Her recipe of pancake can be found here. Do check her blog for some wonderful recipes from various cuisines.
Well now over to the recipe... due to the sudden lockdown announcements and panic ..I realised I was running out of gram flour and the local shops also had run out of stock due to panic shopping. So as I pondered how to go about with the challenge , the good old staple of a south Indian home came to my rescue...well you all guessed it right ; Dosa Batter was my savior.
Now to know how to make this flavorful pancake do check my recipe below .
Preparation Time - 10 mins Cooking Time - 3 mins per pancake Complexity- easy Serves- 2 -3
Ingredients
3 ladles dosa batter
4 tablespoon besan /gramflour
1 medium cucumber peeled and grated.
Salt to taste
Pinch of sugar
Oil
Method
Mix the gram flour with half cup water and whisk well to form a smooth batter without lumps.
Add this to the dosa batter and mix it well .
Squeeze out the excess water from the grated cucumber and mix it well with the batter.
Adjust salt as needed . Add a pinch of sugar.
Batter consistency should be just like dosa batter .
Heat a tava or griddle and pour a ladleful of batter over it . Donot spread like regular dosa.
It has to be thick like pancake/oothappam .
Drizzle a little oil .cook on one side and flip it over . Cook well.
Breakfast is the most important meal of the day as we literally break our fast after a gap of 8-10 hrs from the previous dinner time. Make some delicious and healthy Godhuma Dosais instantly and treat your family to a wonderful breakfast.
If you thought that wheat flour dosas will not be crisp and tasty,then you are totally mistaken. You must definitely try this variant I make at home which is a super hit . Absolutely no Maida or APF added to the batter. Also ,this is vegan friendly because I don't add butter milk to the batter. Just 3 ingredients, wheat flour, some fine rava and little rice flour for crispiness.
Generally in south India ,breakfast menu includes dosa , upma, pongal or the evergreen idlis. Undoubtedly these are healthy items but with the rise in the case of Diabetic patients at home , it is better to avoid breakfast which is loaded with carbs. You can also make godhumai dosa for kids as an after school snack . They would really love to eat some crispy dosas with their favorite Chutney or molagapudi .
This post was published long ago ,but as a part of giving my old posts a make over ,new photos have been updated on 8th April 2023.
Preparation Time : 10 mins Cooking Time: 2 -3 mins per dosa Makes : 5-6 dosas Complexity : simple
Ingredients
1 cup wheat flour
1/4 cup rice flour
1/2 cup fine rava/semolina/sooji (preferably use chiroti rava)
2 green chillies finely chopped
Few curry leaves chopped
1 tsp pepper powder
Coriander leaves chopped
Pinch of asafoetida
Salt as needed
1 tsp jeera
Oil to drizzle on the dosa.
Method
In a wide mixing bowl, add the wheat flour, rava and rice flour and prepare a lump free batter with water of flowing consistency. Check the batter consistency in the video snippet below.
Add the chopped chillies , coriander, curry leaves , salt , pepper powder ,jeera and asafoetida to the batter and mix well. Adjust water incase the batter has become thick.
Heat a tava and pour the batter from outside to inside like rava dosa , drizzle oil and cook on medium high flame until crisp on the under side . The tawa has to be really hot ,else you won't get the perfect texture .
Flip over carefully and cook the other side until crisp. Serve hot with chutney or sambar or milagaipodi. I love to have my godhuma dosai with spicy milagai podi.
This was another spot invention or rather innovation in my kitchen this night for dinner . I had my Aval Dosa or Poha Dosa batter ready to be used for dinner , but suddenly when I saw piping hot sambar and chutney ready , I felt there should be some spice element to the dosa too which will enhance the dinner experience. It was quite late to prepare aloo masala to make masala dosas, so I made a spicy puree of tomatoes and added it to the batter with a garnish of finely chopped coriander and a tangy and spicy tomato dosa was ready .
Soaking Time - 3 hrs Grinding Time - 20-25 mins Fermentation Time - 7-8 hrs Cooking Time - 2 mins per dosa
Makes 10-12 dosas.
Ingredients
1 cup or 150 gms raw rice (I used sona masuri)
1 cup thick rice flakes / jada poha/ getti aval / avlakki
1/2 cup udad dhall
1 tsp methi seeds For the puree
2 medium sized tomatoes
2 green chillies
1/2 tsp red chilli powder
Few curry leaves
Chopped coriander
Salt to taste
Method
Wash the rice , udad dhall and poha nicely under running water and soak it in water with methi seeds for 3-4 hrs .
In a wet grinder or blender, grind the soaked rice ,udad dhall and poha into a fine batter. Batter should not be very runny . Consistency to be like idli batter .
Add salt, mix and beat it well and let it ferment for 7-8 hrs .
Before preparing the dosas, make a fine puree of tomatoes, green chillies, chilli powder , curry leaves and add it to the batter .
Mix well and adjust salt if needed . Add in the finely chopped coriander to the batter.
Heat a tawa or non stick pan and pour a ladle of batter and prepare a dosa .
Drizzle oil and cook on one side .
Slowly flip it over and cook on the other side too .
Serve hot with chutney or sambar.
Note
These dosas won't be very crisp because of addition of poha or aval . They remain soft and spongy for 2-3 hrs which makes it ideal for packing into lunch boxes too for school kids.
is a very popular variant of the regular Dosas but comparatively easy to make as this doesn't require soaking of lentils or rice and there is no headache of grinding and fermenting the batter too.
Rava dosa can be whipped up pretty much instantly with just 3 ingredients from the pantry and a few spices for the added taste and flavor . The basic plain and simple rava dosa recipe is already shared on my blog, you can have a look at the recipe here .
Today's variant of rava dosa is infusing some tomato flavor into the batter with the right amount of spices and flavoring. Let us check the recipe now .
Preparation Time - 30 mins Cooking Time - 2 -3 mins per dosa Makes - 8-9 dosas Complexity - medium
This morning when I was wondering and thinking what to make for breakfast, it suddenly struck to me , "why not make a multigrain dosa using the multigrain flour I have for making rotis ?"
Generally, I make wheat flour dosas instantly when I run out of ideas for a quick breakfast or a light dinner. So following the same procedure, I made these multigrain dosas and they were really yummy and tasty. Make them crisp or soft as per your liking and have it hot with some ghee / butter or chutney and / or molagapudi- gun powder mixed with gingelly oil.
A very sumptuous and filling breakfast.
This particular multigrain flour I used had wheat,barley, sorghum(jowar), maize(corn),soyabean,amaranth,singhada (water caldrop) and pearl millet (bajra) as the ingredients.
Preparation Time : 5 mins Cooking Time : 3-4 mins per dosa Complexity : simple
Set Dosa / Set Dose is a popular breakfast item from Southern state of India ,Karnataka .
These dosas are very spongy and fluffy and made with the basic ingredients available in the pantry.
Set Dosas are served in sets of 2/3 along with vegetable sagoo and coconut chutney , hence the name SET DOSA.
The usage of Poha / Avalakki / beaten rice and curd during the soaking and grinding process ,gives a mild sweet and sour taste to the dosas.
Preparation Time : 8-10 hours Cooking Time : 30 mins Serves : 2-3 Complexity : Medium
Adai as all of us know is a very traditional south indian breakfast item prepared using various lentils and rice. There are various proportions that can be used to prepare the Adai Batter . One such version is already mentioned in my blog . Recipe can be found in this link .
Today , I shall present to you another variation of Adai batter and also the Fusion element of turning the Adai as the base for a south Indian version of Pizza. This variation in the proportion of Lentils to be used for Adai was given to me by one of my aunty friend whom I befriended on a food group in social media . By far the best proportion of Adai that I have come across and it has been a hit in my house ever since.
Thanks Bageerathy Aunty for the recipe :-)
Idli molagai pudi and Karvepillai podi (Curry leaves powder) replaced the use of Oregano and Chilli flakes . Kids would love to have these cheesy Adais as they resemble bite sized pizzas and also the necessary proteins and veggies can be sneaked in conveniently.
Does anyone really need an introduction to Rava Dosa? The name itself makes us imagine of a crispy ,lacy and big sized golden brown color dosa / crepe loaded with jeera,pepper corns,finely chopped green chillies ,curry leaves,corriander leaves and some bits of finely sliced coconuts or cashewnuts..
This itself must have set you all drooling....am I right?
So now for all of us Rava Dosas are synonymous to restaurant order as we take a back stand to make it at home . henceforth,with this recipe you can always make crispy restaurant style rava dosas at the comfort of your home and dunk them in your favorite chutney and sambar and relish it.
This is an absolutely instant dosa that requires no special ingredients and can be whipped in actually less than 20 min.
Coconut chutney ,Tomato chutney are the best side dish for rava dosa.
Please read the tips and follow the video to get the perfect crispy Rava Dosa. Jain Version : Skip the onion and follow the recipe as is
Preparation Time : 10 mins
Cooking Time : approx 2 mins per dosa
Makes : 9 dosas
Complexity : medium
Ragi or Finger Millet or Nachni is a fibre rich low carbohydrate millet used widely in India in different forms.
Ragi is used as malt in the preparation of health drink mixed with milk ,yogurt or boiling in water. Ragi flour is used in the preparation of Instant Dosas or Rotis /Bhakris (flat breads) and the famous Ragi Mudde of Karnataka.
Ragi dosai can be made the traditional way by soaking the whole ragi grains for 5 to 6 hrs along with udad dhall and grinding the batter which on fermentation can be made as dosas .
Instead,if we are pressed for time, then this instant ragi dosa comes to rescue . I make instant Ragi most of the times as I have ragi flour handy at home. Since ,there is a divided vote for Ragi Rotti and Ragi Dosa at home,these two recipes keep featuring on win win basis . The days hubby isn't going to have lunch or dinner at home,I make myself Ragi Rotti or Mix Millet Rotti and the other days ,I make these crispy and lacy instant Ragi dosas .
You can stuff potato masala inside this and make Ragi Masala Dosa too.
Ragi is low in carbohydrates and rich in fibre and amino acids its perfect for people with Diabetes. Also as it is high in potassium, pls exercise caution in consumption of ragi if you have kidney disorders .
It can be incorporated in a daily diet for weight watchers as well.
1 cup Ragi flour
1/2 cup wheat flour
1 tbsp Rice flour
2 tbsp Rava / Semolina
2 tsp ginger and chilly paste (Take about 3-4 green chillies and a small piece of ginger & grind )
2 tsp jeera / cumin seeds
chopped corriander leaves / cilantro
pinch of asafoetida
salt
Note-
Jains can skip the ginger and use only green chilly paste.
Finely chopped onions and grated carrots can also be added to the batter to make it all the more tasty
Method
In a mixing bowl,mix all the above ingredients,add sufficient water to form a batter.
Batter should be lump free and of Rava Dosa Batter consistency i.e. the batter must be runny and not thick.
Rest the batter for about 15 20 mins.Stir well again and add a little water is batter is too thick. The ragi will absorb the water ,so we need to add some extra water and adjust the consistency.
Heat a tawa/griddle.
Take a ladle full of this batter and spread it from outside to inside. You need not pour the batter in the center and move it in circular motion .
Drizzle a little oil and cook.Flip over and cook on the other side until done.
Serve hot with coconut chutney or tomato chutney. Tastes well with plain curd/yogurt.
Dosa is a very healthy breakfast in most south indian homes.There are various varieties of Dosas that can be prepared. Some of them need the traditional soaking and grinding of ingredients while some are just a mixture of various flours such as Ragi /Nachni(Finger Millet) , Wheat flour,Maida / APF.
These flours are mixed in certain proportion with rice flour and some other spices to make yummy dosas. Can be served with chutney,sambar or the traditional Idli / Dosa Molagapudi.
Preparation Time : 30 mins Cooking Time : 7-8 mins Serves : 2-3
Pesarettu is a popular breakfast from the Andhra kitchens. Just like Adai ,Pesarettu is also a protein rich dosa made from green gram/pacha payar /akkha hara moong .
The green gram is soaked for 4 to 6 hrs and ground to a dosa batter consistency along with green chillies ,ginger ,jeera ,pepper and salt.
Pesarettu needs no fermentation and can be prepared as soon as we grind the batter . There are slight variations to the way Pesarettu is prepared. Some add a wee bit of udad dhall and rice along with the green gram while soaking. Another variation is soaking a few table spoons of yellow moong dhall with green moong.
MLA Pesarettu is a popular variant of Pesarattu where upma is stuffed inside the Pesarettu and served with ginger chutney.
Simple Pesarettu is topped with chopped onions while spreading and served hot .
I enjoy my Pesarettu with coconut chutney ,Molagapudi and curd .
Preparation Time : 8-10 hours Cooking Time : 20 mins Serves : 2-3
Jain Version : Omit the ginger and onion from the recipe and follow the rest of the recipe. No Onion -Garlic Version : Omit onion from the recipe and follow the rest of the recipe.
Ingredients
1 cup whole green gram / moong /payar 3 tbsp moong dhall / split yellow dhall
