3 Jun



Pesarratu Dosa is a popular breakfast recipe of Andhra Pradesh. This is a healthy & nutritious Dosa variety. Vegan as well as Gluten free. The dosa can be made with whole moong beans or spilt moong lentils which are also known as green gram in English. A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad. Upma pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts.

This used to be my one of the common breakfast recipe till i started blogging and discovering other breakfast ideas. So after a long gap of nearly a year  finally made it and first time served it with rawa upma. Its such a delicious combination, and when you serve it with upma, eating just a single dosa would be filling enough till lunch especially if you use ghee.


serves - 6-8
makes 10 dosas
prep time - 5-6 hrs
cooking time - 20 - 25 mnts


For the dosa batter:-
  • 2 Cups – Hara Moong Dal/Green Gram
  • 1/4 Cup – Rice
  • 1 – Green Chili
  • salt to taste
For the topping :-
  • 2 finely chopped onions
  • 4-5 green chilis, finely chopped
  • 1 inch ginger- finely chopped
  • a few sprigs of chopped coriander/cilantro leaves
  • oil or ghee for frying the dosa

making pessarattu


Preparation of pesarattu is an easy process. It is not difficult but needs to be done with perfection to achieve the taste that stimulates the taste buds like nothing else. The first step is soaking the “Pesalu” or whole green gram of required quantity (a 150 ml cup of gram makes about 4 medium pesarattus) in water for at least 4 hours (maximum of 7 hours). Then take the soaked gram into a mixer jar or a grinder and add a couple of green chillies, a small piece of ginger and some salt. Grind this into a smooth mixture. Add water as required. After grinding, let it sit for a few minutes (this is because the internal part of the gram will be dry if soaked improperly- so to get it softened in such cases, leave it aside for about 5–10 minutes).

After the batter is made to sit for a few minutes, heat the pan(prefer non-stick) to a high temperature. Once the pan is at high temperature, let the pan slightly come down to a lower temperature, but still hot, and spread this batter on the pan evenly. If the preparation is meticulous, the Pesarattu will slowly start to get crispy over the edges and starts to unstick from the pan by itself.

Use a spatula to completely lift the Pesarattu from the surface of the pan. In professional cooking facilities, due to high temperatures of the pan, there is usually no need to flip the Pesarattu. But in domestic purposes, flipping the Pesarattu or any kind of dosa and roasting it for a minute will cook the dosa completely.


For variations Pesarattu, you can add chopped onions and chillies to the Pesarattu by spreading them over the batter before it becomes a crepe or you can also repeat the same process by making Upma and spreading it over Pesarattu. In some places, both Upma and onions are added to Pesarattu.

This is best enjoyed with Coconut chutney and Ginger pickle.


falooda jelly (1)

This is not actually a new recipe, but a variation to the plain falooda or popularly known as china grass. when made with milk as a dessart it is known as falooda chinagrass in india. I have made many many variations taking the base recipe and this jelly falooda is one hit among them especially when iam having kids at my house. Its popular with both elders and children alike …..everyone marvelling at the elegant looking dessert thinking it must be very difficult to make but is not.

Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar (agar-agar) can be used as a laxative, an appetite suppressant, vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing.

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts or incorporated with other desserts, such as a jelly layer in a cake.

falooda jelly (2)

Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling more full. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies.

Apart from being halal, Agar has no calories, no carbs, no sugar, not fat and is loaded with fiber. It’s free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives. It absorbs glucose in the stomach, passes through digestive system quickly and inhibits the body from retaining and storing excess fat. Its water absorbing properties also aids in waste elimination. Agar absorbs bile, and by doing so, causes the body to dissolve more cholesterol.

Agar is the perfect substitute to traditional gelatin. It’s made from a plant source rather than from an animal one. That makes it suitable for vegetarian and vegan diets, and other diet restrictions. Agar has no taste, no odor and no color, which makes it pretty convenient to use. It sets more firmly than gelatin, and stays firm even when the temperature heats up in summers or in tropical climates.


Though agar is a great substitute to gelatin, don’t expect the same results when replacing gelatin with agar in a recipe. First, it doesn’t give the same texture. Gelatin can give a «creamy» texture whereas agar gives a firmer texture. And agar is much more powerful than gelatin : 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder. Other benefits associated with agar are its ability to reduce inflammation, calm the liver, and bring relief to the lungs. It is also considered a mild laxative and not recommended for those with weak digestion or loose stools.



  • 1 packet fruit jelly
  • 1 tbls – chinagrass powder
  • 1 full cup sugar
  • 1 lt milk
  • vanilla essence

falooda jelly


  • Firstly make the jelly as per the package instructions or boil 1 glass of water and mix one full packet of the jelly powder of you choice. I have used here tropical mixed fruit jelly. Before buying a jelly just make sure it is halal ande made from plant products. In the freezer compartment of your fridge, roll and place a thick towel or any long cloth into a long log. Pour 3 t0o 4 tbls jelly into each shot glass or cocktail glass you are using. With the help of the rolled towel place all the glasses in a semi – standing position, lying on the towel and close the freezer.
  • Now start making the milk jello or falooda. Soak the powdered china grass in warm water for 5 minutes (enough water to submerge the china grass)
  • Boil the milk and simmer it, till it is thicker and creamy, add the soaked china grass powder along with the water to the milk pan.
  • Add sugar , Reduce heat and keep stirring till the China grass dissolves completely. 3 – 5 minutes.
  • Add a oinch of vanilla essence , bring to a boil and switch of the stove. Let it cool down for 10 mnts and not more than that or it will start to set. Take the jelly glasses from the freezer, they would have set beautifully till now. Gently with the help of a slotted spoon add 5 tbls of the chinagrass into the glasses. If you add this while the milk is still hot the jelly will come floting up so be gently and careful.
  • Now keep this glasses in the fridge again but not in the freezer till just before serving or the guests start arriving. Serve them chilled and enjoy.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


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