Pesarattu | Whole Moong Dal Dosa from Andhra Pradesh

Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served  with Allam Pachadi (Andhra-Style Ginger Chutney).

Andhra Pesarattu | Moong Dal Chilla
Andhra Pesarattu | Moong Dal Chilla

You can also eat this Moong Dal Dosa with Upma folded into it and this combination is called MLA Pesarattu. If you have extra Pesarattu, you can make Pesarattu Kura or Pesarattu Kurma with it.

Ingredients for the Batter

  1. Whole Moong/Green Gram – 1 Cup
  2. Rice – 1/4 Cup
  3. Ginger – 2″ piece
  4. Red Chilly Powder – 1 tsp
  5. Salt to Taste
  6. Oil – 4 tbsp

Optional Ingredients 

  1. Onion – 1 Medium
  2. Cumin – 1 tsp
  3. Green Chillies – 4

To Make the Batter:

  1. Soak the moong dal and rice in enough water for at least 5 hours.Pesarattu - Soak Moong or Pesalu and Rice Overnight
  2. Drain the water.
  3. Grind soaked moong dal, rice, ginger, salt and red chilli powder with enough water to make a thick batter.Pesarattu - Grind the Soaked Moong and Rice with Ginger, Chilli Powder, and Salt
  4. Take out the batter in a vessel.Pesarattu - The Batter Should be Thick

Other Preparations:

  1. Peel and chop the onion into very small pieces.
  2. Chop the green chillies into very small pieces.

To Make the Pesarattu:

  1. Heat a tava/griddle to medium heat.
  2. Add about 1/4 tsp oil and spread evenly across across the girdle.
  3. Add a ladle full of batter in the centre of the girdle and spread evenly to form a thick, round dosa.Pesarattu - Spread evenly to form a thickish dosa
  4. If you so wish:
    1. Sprinkle finely chopped onion, green chillies and some cumin seeds on the dosa.
    2. Gently press the onion, green chillies and some cumin seeds into the dosa with a spatula.Pesarattu - Sprinkle some finely chopped onion, chillies and jeera
  5. Drizzle a few drops of oil around the edges.
  6. Cook over medium heat for about 3-4 mins.
  7. Loosen the edges with a spatula and work towards the centre to work the entire dosa free.
  8. Flip and drizzle a few drops of oil along the edges.

    Pesarattu - Flip it over
    Pesarattu – Flip it over
  9. Cook for 2-3 minutes over medium heat.
  10. Serve hot with Allam Pachadi.
Andhra Pesarattu | Whole Moong Dal Dosa
Andhra Pesarattu | Moong Dal Dosa

Tips

  1. The batter turns sour quickly so refrigerate if you are not using the batter immediately.
  2. This dosa is to be made slightly thick.

Restaurant Style Crispy Sada Dosa – Guest Post by Anupama Michael

I learnt to make this Crispy Restaurant Style Sada Dosa from Anupama Michael, my friend from school days.

Actually, I have used this recipe for this dosa before when I made Mysore Masala Dosa. However, I realised just the recipe for this Sada Dosa deserves a post by itself. This is because this recipe yields the perfect thin, flaky, crispy dosas the way they are served in most Udupi Restaurants in Mumbai. While I like the traditional soft Sada Dosa, there are times when I crave the crispy version and then I use this recipe.

Crispy Flaky Sada Dosa from Mumbai's Udupi Restaurants

How to Make Crispy Restaurant Style Sada Dosa

Serves: 4

Soaking and Fermenting Time: 14-18 hours

Preparation Time: 2 Hours

Cooking Time: 5 to 7 Minutes Per Dosa

Ingredients for the Dosa

  1. Moong Dal or Pesara Pappu – 1/2 Cup
  2. Tuvar Dal or Kandi Pappu – 1/2 Cup
  3. Udad Dal or Minapa Pappu – 1/2 Cup
  4. Chawal or Biyyam – 2 Cups
  5. Methi Dana or Menthulu – 1/2 tsp
  6. Salt to Taste
  7. Oil to Make the Dosas

Method to Make the Dosa Batter

  1. Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
  2. Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
  3. Once the dal and rice are well-soaked, drain them of water.
  4. Grind the dals with some water to a smooth and thick batter.
  5. Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
  6. In a large vessel, mix the two batters and salt together with your hand till fully integrated.
  7. Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!

Method to Make Crispy Sada Dosas

  1. Heat a griddle or tava.
  2. Add 1/2 tsp of oil and spread well to season the pan.
  3. Turn the heat down and wait for a minute or so.
  4. With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
  5. Using the bottom of the ladle, spread the dosa batter quickly into a 7″ circle.
  6. Turn the heat up to medium-high.
  7. Rotate the tava a bit ensure that the dosa is cooked evenly.
  8. When the top side of the dosa dries out, use a spatula to loosen the sada dosa from the pan.
  9. If you so wish, flip over and cook for a few seconds. Flip over again.
  10. Fold in half.
  11. Serve hot Coconut Chutney, Coconut and Garlic Chutney or Sambar.

Crispy Flaky Sada Dosa from Mumbai's Udupi Restaurants

Davangere Benne Dosa with Potato Palya and Coconut Chutney

Davangere Benne Dosa with Potato Palya and Coconut Chutney
I was quite eager to do a guest post for Vidhya of Vidhya’s Vegetarian Kitchen. A few months ago, Vidhya did this wonderful guest post that was about one of my “favouritest” things on earth; Javvarisi Vadagam / Javakki Sandige / Saggubiyyam Vadiyalu or Sabudana Papad. I can eat Vadiyalu or Vadagam all day long. In fact, when I want a snack, I occasionally do fry some up. 🙂

Back to Vidhya and her wonderful blog. What I like about Vidhya’s wonderful blog is the range of cuisines she tries. Also, all her recipes are easy to make without any compromise on taste.  Take her post on the Eggless Tutti Frutti and Nut Cake or then her Baked Coconut Milk Murukku(this one I have bookmarked for trying).  Did I mention that she tries to make each recipe healthy? Now you see why I follow her blog.

You can follow Vidhya’s wonderful work on:

I sent Vidhya a list of recipes I could try for her and she chose Davangere Benne Dosa. As the name suggests, this is a dosa from the town of Davangere in Karnataka, India and is very buttery (Benne = Butter in Kannada). It is a dosa that is somewhere midway between a Sada Dosa and an Aval or Poha Dosa. It is thicker and fluffier than a Sada Dosa but is thinner than an Aval Dosa. To live up to its name, it is cooked in butter AND served with a pat of butter on the side. (That gladdens my butter-loving heart) This makes it quite a favourite with kids and I hope Vidhya’s child would love it as well.

The Davangere Benne Dosa is traditionally served with some Coconut Chutney and a Spicy Potato Mash. I have included the recipes for both these dishes as well.

Recipe for Davangere Benne Dosa with Potato Palya and Coconut Chutney

Makes: 12 to 14 Dosas

Soaking Time: 6 to 8 Hours

Fermenting Time: 8 to 12 Hours

Cooking Time: 5 to 7 Minutes Per Dosa

Ingredients for Davangere Benne Dosa Batter

  1. Udad Dal or Husked Black Gram – 1 Cup
  2. Boiled Rice – 2 Cups
  3. Plain Rice – 2 Cups
  4. Poha or Beaten Rice – 1 Cup
  5. Murmura or Puffed Rice – 1 Cup
  6. Methi Seeds or Fenugreek Seeds – 1.5 tsp
  7. Green Chillies – 3 or 4
  8. Salt to Taste

Additional Ingredients for Davangere Benne Dosa Batter

  1. Maida – 3 tbsp
  2. Baking Soda – 1/4 tsp
  3. Sugar – 1 tsp
  4. Water – 1/4 cup

Other Ingredients

  • Butter, ghee or oil to make the dosas
  • Butter to serve with the dosa

Method to Make Davangere Benne Dosa Batter

  1. Soak the rice, udad dal, and fenugreek seeds in 6 cups of water for about 6 to 8 hours.
  2. Soak the poha and murmura for about 10 minutes.
  3. Drain all the water from the dals and rice. Save about 2/3 cup of the water.
  4. Squeeze the water out of the poha and murmura.
  5. Using about 1/4 to 1/3 cup of the reserved water, grind the soaked dals + rice + fenugreek seeds along with the green chillies into a smooth thick paste. Add a little more of the saved water, if required.
  6. Let the batter ferment for 8 to 10 hours.
  7. Add salt and mix well.
  8. Just before making the dosas:
    1. Dissolve about 1 tsp of sugar in 1/4 cup of water.
    2. Add Maida to the sugar water and mix till there are no lumps.
    3. Add 1/4 tsp baking soda and mix well.
    4. Add to the batter and mix well.

Method to Make the Davangere Benne Dosa

  1. Keep a bowl of water nearby.
  2. Over medium flame, heat a griddle or tava.
  3. Grease the surface of the tava with some oil.
  4. Ensure that the tava is not too hot. If it is:
    1. Reduce the flame.
    2. Sprinkle some cold water on the surface.
  5. Pour a ladle of batter in the centre of the tava.
  6. Using the back of a heavy ladle, spread the batter to form a slightly thick dosa.
  7. Over a medium flame, cook for a minute.
  8. Add a few small balls of butter/ghee along the edges of the dosa.
  9. Spread a little butter/ghee on the surface of the dosa.
  10. Let the dosa cook till the surface dries a bit and the side touching the tava turns golden.
  11. Loosen the edges with a sharp spatula.
  12. Fold the dosa in half.
  13. Serve the Davanagere Benne Dosa hot with a generous Pat of Butter, White Potato Palya and Coconut Chutney.

Davangere Benna Dosa

Davangere Potato Palya

Ingredients

  1. Potato – 3 Large
  2. Onion – 1 Medium
  3. Green Chillies – 2
  4. Oil – 1 tbsp
  5. Salt to Taste

Method to Make Davangere Potato Palya

  1. Peel and chop the onion to fine pieces.
  2. Boil or pressure cook the potatoes till they are mashable.
  3. Peel the potatoes mash well.
  4. Slit the green chillies.
  5. Heat the oil.
  6. Add the green chillies and onion pieces.
  7. Fry the onion pieces till transparent.
  8. Turn off the heat.
  9. Add the mashed potato and salt.
  10. Mix well.

Potato Palya for Davangere Benne Dosa

Coconut Chutney for Davangere Benne Dosa

Ingredients

  1. Grated Coconut – 2/3 Cup
  2. Roasted Chana Dal, Putnala Pappu, Huri Kadale, Pottukadalai – 2 tbsp
  3. Green Chillies – 2 or 3
  4. Tamarind Flake – 1 Large
    Or
    Thick Tamarind Pulp – 1/2 tsp
  5. Salt to Taste

Method to Make the Coconut Chutney

  1. Grind all the ingredients together to form a thick and slightly coarse chutney.

Coconut Chutney for Davangere Benne Dosa

 

Neer Dosa

Neer Dosa
Neer Dosa

I have been meaning to try Neer Dosa for the longest time. Now that I made it, I don’t know why I put it off so long. Neer Dosa literally means a water dosa. This is a dosa that is popular in the Udupi-Mangalore region of Karnataka and is quite easy to make.

It can be made by just grinding soaked rice into a thin batter or then using a mix of rice and coconut. I made this Dosa with just rice.

Neer Dosa is best when it is made thin and is eaten hot. The traditional accompaniments include grated coconut mixed with jaggery or sugar, Coconut Chutney with Garlic and Rasayana.

How to Make Neer Dosa

Makes: 6

Soaking Time: 6 Hours

Ingredients

  1. Short Grained Rice – 1 Cup (I used Surti Kolam)
  2. Grated Coconut – 1/4 Cup (Optional, I did not use any)
  3. Salt to Taste
  4. Oil

Method to Make the Batter

  1. Soak the rice in 2 cups of water for at least 6 hours.
  2. Drain the water.
  3. Using about 2/3 cup water, grind the rice and coconut (if you are using it) into a smooth batter.
  4. Add some more water to make a thin batter.
  5. Add salt.
  6. Mix well.

Method to Make Neer Dosa

  1. Heat a tava.
  2. Add a few drops of oil and spread on the surface.
  3. Pour a ladle of batter in the center of the pan and swirl quickly to form a dosa. Do not spread.
  4. Cook over medium heat till the surface just starts to dry out.
  5. Using a spatula separate the dosa from the tava.
  6. Fold into a triangle on the tava.
  7. Transfer to a plate.
  8. Serve immediately with Coconut Chutney, Mango Rasayana, Banana Rasayana, or then grated coconut mixed with sugar.

 

Ragi Dosa | Nachni Dosa (Finger Millet Pancake)

Ragi Dosa, Nachni Dosa, Finger Millet Pancake
Ragi Dosa, Nachni Dosa, Finger Millet Pancake

Ragi or Nachni (Finger Millet) is a power house of nutrients. It is rich in calcium, iron, fibre, amino acids and anti-oxidants. People in Karnataka and Andhra Pradesh often have Ragi Malt (Ambali) for breakfast. I have been trying to incorporate Ragi into my diet and one of the ways I like is in the form of Ragi Dosa.

This dosa looks different but has a taste quite similar to that of Rava Dosa or Godhuma Dosa. And then there is the fact that this is an instant dosa. No soaking, no fermenting, no grinding. 🙂

Do also try Ragi Sangati.

Makes: 12 to 16

Preparation Time: 10 Mins

Time per Dosa: 3-4 Minutes

Ingredients

  1. Ragi Flour – 1 Cup
  2. Wheat Flour – 1/4 Cup
    Or
    Rice Flour – 1/4 Cup
  3. Sour Yogurt – 1/2 Cup (optional, omit for a vegan version)
  4. Green Chillies – 3
  5. Cumin Seeds – 1 tsp
  6. Water – 2 Cups
  7. Salt to Taste
  8. Oil to Fry

Method to Make the Batter for Ragi Dosa

  1. Chop the green chillies to fine pieces.
  2. Pound together the cumin and green chillies to a coarse paste.
  3. Beat the yogurt to a smooth paste.
  4. Mix together the yogurt and water to form thin butter milk.
  5. Add the buttermilk to the ragi flour and wheat/rice flour slowly.
  6. Keep mixing to avoid lumps.
  7. Add green chilli-cumin paste and salt to the ragi dosa batter.
  8. Mix well.
  9. Set aside for 10 Minutes.

Method to Make the Batter for Ragi Dosa

  1. Heat a tava.
  2. If you are using a regular (iron) tava, add about 1/2 tsp oil and spread evenly along the surface.
    Or
    If you are using a non-stick tava, you don’t need to add any oil.
  3. Mix the ragi dosa batter well.
  4. Ensure that the tava is really hot.
  5. Using a small cup, pour the ragi dosa batter in a circular fashion to create a dosa. Do not spread like a regular dosa.
  6. Drizzle a few drops of oil along the edges, if required.
  7. Let the dosa cook.
  8. Using a spatula, loosen the edges and work your way towards the centre.
  9. Flip the dosa over.
  10. Let the dosa cook for 1-2 minutes.
  11. Serve Ragi Dosa hot with Molaga Podi or Coconut Chutney.

Tips

  • I use both wheat flour and rice flour.
  • The batter should be thin.
  • Before making each dosa, mix the batter thoroughly. All the flour tends to settle at the bottom.
  • I find that as I make the dosas, I have to add a bit of water to the batter.
  • When cooking on a non-stick pan, if you want the dosa to be crisp, add a few drops of oil. Without the oil, the dosa is soft.
  • You could add finely chopped onions to the batter, if required.