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.

Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

In my home, Idli and Dosa are staple breakfast items; generally served with Nalla Kharam or Molaga Podi on weekdays. On weekends, I have more time on hand and make some chutney or the other. This past weekend, I had made Ullipaya Pachadi or Andhra Style Onion Chutney as an accompaniment.

Ullipaya Pachadi | Andhra Onion Chutney on a piece of Dosa
Ullipaya Pachadi | Andhra Onion Chutney for Idli and Dosa

What I like about this chutney is that it is very easy to make and you can adjust how spicy or sweet it is to be just by adjusting how much you fry the onions. You can also make a large batch and use it through the week.

There also another variant of Ullipaya Pachadi which uses Tomato; here is the recipe for the Tomato Ullipaya Pachadi.

How to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

Print
Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Ullipaya Pachadi is a spicy Onion Chutney that we make in Andhra Pradesh as an accompaniment for Idli and Dosa. It is very easy to make and it also stays fresh for upto a week when refrigerated.

Course: Accompaniments, Side
Cuisine: Andhra Recipes, Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Ullipaya Pachadi
  • 1.5 Cups Sliced Onions
  • 2 Kashmiri Chillies (For Colour; Optional)
  • 3 to 5 Spicy Red Chillies
  • 2" Flake Tamarind
  • 1 tbsp Oil
  • Salt to Taste
For Tempering
  • 1 tsp Oil
  • 1/3 tsp Mustard Seeds
  • A Few Curry Leaves
Instructions
Making the Ullipaya Pachadi
  1. Soak the Kashmiri Chillies in a little warm water for 5 to 10 minutes.

  2. Heat 1 tbsp oil.

  3. Add the spicy red chillies and stir-fry for 1 minute.

  4. Add the sliced onions and stir-fry for 3 to 5 minutes till they soften and turn translucent.

  5. Add tamarind and salt.

  6. Stir-fry till the onion is light brown in colour.

  7. Take off the heat and set aside to cool.

  8. Grind the fried onion mix along with the soaked Kashmiri chillies to a smooth paste.

  9. Remove the Ullipaya Pachadi into a bowl.

The Tempering
  1. In a ladle, heat 1 tsp of oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the curry leaves and stir-fry for a few seconds.

  4. Add to the Ullipaya Pachadi.

  5. Mix well.

  6. Serve the Ullipaya Pachadi with Idli or Dosa.

 

Vengaya Pachadi | Onion Chutney for Idli and Dosa
Vengaya Pachadi | Onion Chutney for Idli and Dosa

Step-by-Step Method to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

  1. Getting Started
    • As the first step, soak the Kashmiri Chillies in some warm water for 5 to 10 minutes. This will help the chillies soften and grind well later; otherwise the Onion Chutney may have flecks of the chillies.

    1. In a kadhai or wok, over medium flame, heat 1 tbsp oil.
    2. Add the spicy red chillies and stir-fry for a few seconds till they start to change colour.
    3. Now add the sliced onions and stir-fry till they soften and turn translucent.
    4. To the onions, add the tamarind flake and salt. The salt will help the onions caramelize faster.
    5. Now, over medium flame, stir-fry till the onion slices turn light brown. A deeper brown will give you a sweeter chutney while a lighter colour will result in a spicier chutney.
    6. Take off the heat and set aside to cool before grinding.
    7. Add the fried onions mix along with the soaked Kashmiri chillies to a grinder. Do not add the water in which the Kashmiri Chillies are soaked; save it for later use, if required. 
    8. Grind the mix to a smooth paste. Add a little of the saved water, if required.
    9. Remove the Ullipaya Pachadi into a bowl.
  2. Add the Tempering

    1. In a ladle, heat 1 tsp of oil.

    2. Add the mustard seeds and wait till they splutter.

    3. Add the curry leaves and stir-fry for a few seconds.

    4. Add the tempering to the Ullipaya Pachadi and mix well.

    5. Serve the Ullipaya Pachadi with Idli or Dosa.
Ullipaya Pachadi | Vengaya Pachadi
Ullipaya Pachadi | Vengaya Pachadi

Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh

Every Indian state has its share of Pickles, Chutneys, and Podis (Dry Powders); none more so than Andhra Pradesh which is famous for them. Today I am introducing you to Nuvvula Podi; a favourite from the Vizag-Vizianagaram of Andhra Pradesh.

Andhra Nuvvula Podi
Andhra Nuvvula Podi

Nuvvula Podi oh-so-simple to make, super delicious, and can be put to a variety of uses.

If you like podis try my recipes for Nalla Kharam from Andhra Pradesh, Karibevu Chutney Pudi from Karnataka, or Methkut from Maharashtra.

How to Make Nuvvula Podi

Nuvvula Podi (roasted sesame powder from Andhra Pradesh) in a bottle
Print
Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Nuvvula Podi is a roasted sesame powder from Andhra Pradesh. It is a staple in my home and I often relish it by mixing it with hot steamed rice and sesame oil.

Course: Accompaniments
Cuisine: Andhra Recipes, Indian, Vegan, Vegetarian
Author: Aruna
Ingredients
  • 1 Cup Unpolished Sesame Seeds, Nuvvulu
  • 6 to 8 Spicy Red Chillies, Endu Mirapakaya
  • Salt to Taste
Instructions
  1. Over medium flame, heat a wok or a kadhai.

  2. Add the sesame seeds and red chillies.

  3. Continuously stir-fry till the sesame seeds change colour.

  4. Remove the roasted sesame seeds and chillies into a plate to cool.

  5. Add salt.

  6. When the seeds have cooled to room temperature, in a large grinder jar, grind to a coarse powder. Be careful not to grind too much as you will have an oily lump on your hands.

  7. Store in an air-tight bottle.

 

Step-by-Step Recipe for Nuvvula Podi, the Roasted Sesame Powder from Andhra Pradesh

  1. On medium flame, heat a heavy-bottomed kadhai.
  2. Add the sesame seeds and red chillies to the kadhai.
  3. Dry roast continuously till the sesame seeds change colour and start to pop.
  4. Remove the roasted sesame and chillies into a plate to cool. Do not leave them in the hot kadhai as the sesame will continue to roast and may get a burnt taste.
  5. Set aside and let cool completely.
  6. Once the seeds have completely cooled, add about 1 tsp salt.
  7. Pulse in a grinder till it is a coarse powder.

    • Ensure that you use a large enough grinder attachment because this needs space. Otherwise, it will become an oily lump.
    • Grind in short bursts and check each time whether the powder is coarse.
    • If you grind for long or fill the grinder to the brim, the Nuvvula Podi will turn into an oily lump.
  8. Store the Nuvvula Podi in an air-tight bottle.

 

Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh

 

Avabaddalu | Instant Andhra Mango Mustard Pickle by Padma Desaraju

This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)).

Avabaddalu | Instant Andhra Mango Mustard Pickle
Avabaddalu | Instant Andhra Mango Mustard Pickle

Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someone who can take the simplest of ingredients and transform it into a magical dish from it. This recipe for Avabaddalu is a testament to this fact and one of the many recipes I hope she contributes to this blog.

Avabaddalu literally means “mustard-y pieces” (as you can see I am making up words as I go along) and if you love raw mango (mammidikaya/kairi) and mustard then this is THE recipe for you. All you have to do is grind together some mustard seeds, green chillies and add the paste to raw mango pieces along with some salt and asafoetida. Voila! your instant pickle is ready.

Also try these recipes for pickles and chutneys with mango: Kanda Kairi, Methamba, and Mammidikaya Mukkalu.

How to Make Avabaddalu | Instant Andhra Mango Mustard Pickle

Avabaddalu | Mango Pieces Pickled in Mustard Green Chilli Paste
Print
Avabaddalu | Instant Andhra Mango Mustard Pickle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Avabaddalu is a traditional recipe for a Mango Mustard Pickle that can be savoured almost as soon as it is made. I love it because it is a blend of sour mango, bitter mustard, and spicy chilli.

Course: Accompaniment, Side Dish, Sides
Cuisine: Andhra Recipes, Indian, South Indian
Author: Aruna
Ingredients
  • 1 Cup Finely Chopped Mango Pieces, Mammidikaya Mukkalu About 200 gms
  • 1.5 tbsp Mustard Seeds, Avalu
  • 3-5 Spicy Green Chillies. Pacchi Mirapakaya Adjust to your level of spiciness
  • 1/3 tsp Asafoetida, Inguva
  • 3-4 tbsp Sesame Oil, Nuvvula Nune, Gingelly Oil
  • Salt to Taste, Uppu
Instructions
  1. Wash and dry the mango thoroughly.

  2. Chop to small pieces and set aside.

  3. Grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste.

  4. Add the mustard paste and asafoetida to the mango pieces.

  5. Mix well.

  6. Add a sesame oil, if required, and mix well.

  7. Let the Avabaddalu rest and pickle for about an hour.

  8. Enjoy Avabaddalu!

  9. To store Avabaddalu, refrigerate it!

Recipe Notes
  • I use sea salt/rock salt and so ground it along with the Mustard seeds. If you are using table salt, you can add it later as well.

 

Step-by-Step Method to Make Avabaddalu with Pictures

  1. Choose a mango that is sour, typically dark green and firm.
  2. Wash the mango and dry it thoroughly as moisture will spoil any pickle. I typically wipe it dry and then set it aside for 10-15 minutes.
  3. Chop to the mango to small pieces (along with the peel) and set aside.
  4. Using the dry grinder and grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste. Alternatively, you can just dry grind the mustard seeds with the chillies into a powder and add it along with the salt and oil to mango pieces.
  5. Now add the finely ground mustard paste to the mango pieces. Also add the asafoetida.
  6. Using a dry spoon, mix well till all mango pieces are well-coated with the mustard paste. Add more sesame oil, if required and if the mango pieces seem dry.
  7. Cover and set aside the Avabaddalu to rest for about an hour. In this time, the mango pieces will release some sour flavour and absorb the mustard flavour.
  8. The best way to enjoy Avabaddalu is to simply mix it with some hot rice!
  9. If you want to store Avabaddalu, refrigerate it. It stays fresh for about 2 weeks.
Ava Baddalu
Ava Baddalu

Atukula Vadiyalu (Andhra Style Aval Vadam | Avalakki Sandige)

I absolutely love vadiyalu and hope to share many traditional Andhra vadiyalu recipes on this blog as time goes by. Last year I posted the recipe for Pela Vadiyalu and Vidya contributed a recipe for Saggubiyyam Vadiyalu. Today, it is the turn of Atukula Vadiyalu.

Atukula Vadiyalu | Aval Vadam
Atukula Vadiyalu | Aval Vadam

Made with Atukulu (as Poha or Beaten Rice is called in Telugu), these vadiyalu are very easy to make and need very few ingredients. Also, made correctly, fried Atukula Vadiyalu are light as air and relatively light on the stomach.

I chose to make Atukula Vadiyalu this week because I could do most of the work from the relative coolness of my home and then dry them quickly over the long weekend in the brutal heat we are experiencing.

And my calculation worked! I have 120 of the crispest sun-dried Atukula Vadiyalu waiting to be fried and savoured.

Vadiyalu are small sun-dried fritters that can be stored for months on end and fried as and when required. Called Sandige in Karnataka, Wadi in Punjabi, and Vadagam in Tamil, every region of India has its own treasure trove of these sun-dried treats.

How to Make Atukula Vadiyalu (Andhra Style Aval Vadam | Avalakki Sandige)

Print
Atukula Vadiyalu | Aval Vadam | Avalakki Sandige
Prep Time
45 mins
 

Atukula Vadiyalu ( called Aval Vadam in Tamil and Avalakki Sandige in Kannada) are sun-dried fritters made with beaten rice. They are fried as and when required, and are the best accompaniment to Sambar Rice.

Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian
Author: Aruna
Ingredients
  • 1.5 Kgs Thick Atukulu, Poha
  • 75 Gms Finely Chopped Spicy Green Chillies
  • 300 Gms Finely Chopped Onion Optional
  • 60 Gms Salt
  • 3 Handfuls Finely Chopped Coriander
  • 3 Litres Water
Instructions
Preparing the Atukulu
  1. In a very large vessel, dissolve the salt in water.

  2. Add the Atukulu to the salted water.

  3. With a gentle hand, mix well and set aside for 2-3 minutes. Do not use force or the Atukulu will disintegrate and you have have a lump on your hands!

  4. Transfer the soaked Atukulu into colander (s) and drain all the excess water.

  5. Leave the Atukulu to drain for about 30 minutes.

  6. Transfer the soaked and drained Atukulu into a large vessel.

  7. Add the chopped coriander, onion and green chillies.

  8. Using a gentle hand or a large ladle, mix till the onion, coriander and chillies are evenly distributed.

Making the Atukula Vadiyalu
  1. Take 1/2 a handful of the mix in your hand.

  2. Using both your hands, press into a circular disc about 2" in diameter and 1/2" thick. Unless the mix is very dry, do not add any water. If the Vadiyalu are disintegrating just sprinkle some water and mix with a gentle hand.

  3. Place the vadiyam on a plate. You can stack them as you can see from the image in the step-by-step tutorial.

  4. Repeat the process to make other vadiyalu. You will get about 110-130 vadiyalu.

Sun Drying the Atukula Vadiyalu
  1. Spread a 2 meter long cotton cloth or plastic sheet in the sun.

  2. Place the vadiyalu on the sheet to dry.

  3. Sun-dry for at least 3 days (24 hours in total) while flipping the vadiyalu over each day.

  4. Store in an air-tight container.

Frying the Atukula Vadiyalu
  1. In a kadhai, over medium flame, heat enough oil to accommodate 2-3 vadiyalu at a time. The Atukula Vadiyalu will swell as you fry them

  2. Add the vadiyalu and fry them for 2-3 minutes. Flip over after a minute.

  3. Serve as an accompaniment to Sambar Rice, Bisi Bele Bhaat, or indeed any one-pot rice meal.

Step-by-Step Method to Make Atukula Vadiyalu | Aval Vadam | Avalakki Sandige

  1. Soaking the Atukulu
    1. To a large vessel capable of holding about 3-4 kgs of Atukulu, add 3 litres of water.
    2. Add 60 gms salt to the water and mix well till the salt dissolves.
    3. With a gentle hand, mix till the Atukulu are well-soaked.
    4. Set aside for 5 minutes.
    5. Transfer the soaked Atukulu into colanders and let any excess water drain.
    6. Leave the Atukulu in the colander for 30 minutes. Any excess water will make the atukulu soggy and you will get lumpy vadams that will become rock-hard.

  2. Making the Atukula Vadiyalu Mix
    1. Transfer the soaked and drained atukulu back to the large vessel.
    2. Add the chopped coriander, onion, and green chillies.
    3. Mix with a gentle hand till the onion, coriander and chillies are well mixed. Remember that the atukulu are soaked so be careful not to mash them.

  3. Shaping the Atukula Vadiyalu, Style Aval Vadam, Avalakki Sandige
    1. Scoop 1/2 a handful of the mix into your palm.
    2. Using both hands shape the portion into a disc about 2″ in diameter and 1/2″in thickness.
      • You will have to use some pressure to ensure the vadiyam holds together.
      • If you feel the mix is too dry, sprinkle just a little water and mix with a gentle hand.
    3. Place in a plate or vessel.
    4. Shape the remaining vadiyalu.  You can stack them in layers; they won’t disintegrate.

  4. Drying the Atukula Vadiyalu
    1. Spread a cotton cloth (you can use an old saree or dhoti) or a plastic sheet in the sun.
    2. Weigh it down so that it does not fly or fold in the wind.
    3. Place the vaidyalu on the cloth/sheet with a few centimetres space between each. See the neat rows formed by my father! 🙂

    4. Let the vadiyalu dry in the sun for at least 3 days.
    5. Flip the vadiyalu over each day so that both sides dry well.
    6. A simple way to check if the vadiyalu are fully dried is to break one or two of them in half and checking the insides. Notice how the atukulu flakes are visible distinctly when the vadiyalu are properly dried.
    7. Store in an air-tight container and fry when required.
  5. Tips for Frying the Atukula Vadiyalu
    1. The vadiyalu swell a bit when you fry them, so always fry just a few of them at a time.
    2. Use oil that is medium hot. Also gently press the vadiyam as it fries. Otherwise, the outside of the vadiyam will fry but the inside will remain raw.
Atukula Vadiyalu | Avalakki Sandige
Atukula Vadiyalu | Avalakki Sandige