Tuesday, September 22, 2009



Green Gram - 1 1/2 cups, soak for 5-6hrs
Cumin Seeds - 1 tsp
Green Chillies - 4
Ginger - 1 inch (optional)
Ghee - 1 tsp for each dosa
Salt to taste


  1. Grind green gram,cumin seeds, green chillies and ginger into a smooth batter with little water.
  2. Add salt and continue grinding for a few mins.
  3. Spread a ladle full of this batter evenly on a preheated griddle.
  4. Pour little ghee/oil on the dosa and let it roast a little bit.
  5. Flip over the dosa and roast little bit.
  6. Serve hot with coconut chutney


  1. You can place some upma (normally, without vegetables) in the centre of the dosa and fold from the centre. Serve this Pesarattu-Upma dosa(as famous in Andhra Pradesh) with chutney.
  2. You can garnish dosa with chopped onions,green chillies and coriander leaves and serve.


This batter must not ferment and tastes the best when the batter is fresh.


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