Friday, March 23, 2012

Green Gram/Green Lentil Crepe "Andhra Pesarattu" With Upma and Ginger Chutney

Print  Friendly and PDF
BM14: Day1:  For this edition, I have decided to go with "Dosa/Indian Crepe" theme. To kick start, I am posting a recipe given to me by MIL. Dear, dear MIL is convalescing at home after she met with a car accident a couple of weeks ago.She is in my prayers for a quick recovery.

I am waiting to bug MIL for more recipes, but only after she is completely recovered and able to walk without the help of crutches.
Ingredients(Makes ~18 Crepes):

For the Batter:
  • 1/2 Cup Whole Green Lentil, soaked overnight
  • 1-1/4 Cup Split Green Lentil, soaked for 2-3 hours
  • 1/2 Cup Rice Flour
  • 1 Small Yellow Onion (Lemon-sized), roughly chopped
  • 2 Green Chili, halved
  • 1 Tsp Cumin Powder
  • 1/2" Ginger, peeled and roughly chopped
  • Perungayam/Hing/Asafoetida, a pinch
Additions to the batter:
  • Salt as needed
  • Coriander, finely chopped
  • 1 Green Chili, finely chopped
For the Stuffing:
  • Soak the Whole Green Lentil Overnight. Soak the split Green Lentil for 2-3 hours.
  • Drain the lentils and add it to a blender jar.
  • Add the other ingredients under "For the Batter" into the jar as well. "Pulse" for a few times. The lentils get ground pretty quickly, in about 2 minutes. DO NOT grind to a fine paste. The batter should be a little grainy. Add sprinkles of water while grinding. The batter SHOULD NOT be runny.
  • The resultant batter is frothy+ grainy and neither too thick nor too runny. 
  • Add chopped Cilantro and chili to the batter. Sprinkle salt as needed.
  • Give it a good mix and let it rest for 15 minutes or so.
  • Heat a griddle/tava until it is hot but not too hot. I usually sprinkle a few drops of water on the hot tava and it sizzles. It is a sign that it is ready to use. Take a ladle of batter and spread it on the tava. Using an "oil mister", spray some oil. Sesame oil is desired but I just go with Olive oil. The flame should always be medium and not high. High flame makes the dosa stick to the griddle.
  • A minute later, flip the dosa and lightly brown on the other side.
  • While it is still hot, stuff about 4 Tbsp of  "Upma" and roll it up.
  • Top it with Ginger Chutney, sprinkle with chopped cilantro and serve.

Blog Widget by LinkWithin


  1. Lovely meal. Looking delicious. Could have this pessaratu with upma and that too hot anytime of the day...Jayanthi (

  2. A classic combo!! Wishing your MIL a speedy recovery .

  3. Pesarattu looks fab & the pics do justice to it :).. wish your MIL recovers soon.. Be strong & everything will be fine soon !

    Ongoing Event : I'm The Star

  4. I just made it for dinner last night without the upma. I don't add onions though. Will give this method a try next time.

  5. Nice pictorial, CL. The pesarattu looks so filling.

  6. i make pesarattu quiet often but just with green grams..this looks like a nice recipe and the pictures are drool worthy

  7. Very delish CL..the entire presentation looks so inviting!

  8. Woww.. My fav recipe.. looks absolutely perfect and delicious.. awesome shots too :)
    Indian Cuisine

  9. Wav wonderful treat from Andhra cuisine.Lovely presentation too.......

  10. Novel idea. just Love the idea of upma stuffing

  11. Love to try this... Never made at home..

  12. I just love this recipe. I've been struggling with dosa making technique and these look just perfect!!

  13. Delicious pesarattu, my mom loves this a lot. Very much filling and it tastes great with ginger chutney.

  14. This one looks real the ingredients...v healthy !..awsum presentation...

  15. Love the attu-upma combo and your presentation.

  16. your blog provides 'Aratikaya Nimmakaya Kura',It is one of the diffrent taste and very goo taste.I have made this curry through your blog text and wall photos.

    Best Regards:
    Andhra Recipes


Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)