Cook Express – Pesarattu with Chettinad Chutney by Jayashree Jairam

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Check out this unique South Indian easy to make-can’t go wrong “Pesarattu” that is from the dosa family .
The Chettinad chutney is a must learn recipe that has a special ingredient that makes it different.
This was demonstrated on 10th April 2014 by Jayashree Jairam who is also a Bharatanatyam dancer and Badminton champ.

Pesarattu or Moong Dal Dosa

A delicacy from Andhra Pradesh, it is traditionally served with plain Upma and Ginger Chutney.


  • 2 1/2 cup Moong dal
  • 3 table spoons Urad dal
  • 1/4 cup Raw rice
  • 2  chopped Onions (big size)
  • 1 1/2  inch piece Ginger  (remove skin)
  • 5 to 6 Green chilies
  • 6 to 7  Garlic pieces  (optional)
  • 1/2  cup Coriander – finely chopped
  • Salt to taste
  • 1/4 teaspoon Hing


  1. Soak Moong dal , Urad dal, rice together  over night  or for 5 to 6 hours. Grind it to a smooth paste along with green chillies, ginger, garlic & one cut onion (optional).
  2. Now  mix  the batter well along with Salt, Hing, Coriander and Onions (Chopped).
  3. Heat a Tawa, pour a  ladle  of batter  in the centre and spread in a circle from the   centre to the rim of  the Tawa.
  4. Drizzle a teaspoon of oil around the Dosa. After it gets cooked, flip it over to the other side, drizzle a little oil and cook till golden brown.

Serve hot with Chutney of your choice or make a unique and traditional Chettinad chutney with the recipe below.




  • 2 Large Onions, chopped
  • 4 Large Ripe Tomatoes
  • 7 to 8 Red chilies
  • 2 tea spoons Channa dal
  • 1 tea spoon Urad dal
  • 2 table spoons finely chopped Coriander leaves
  • 1 tea spoon Saunf (Aniseed) (Big Saunf)
  • One small lime size ball of Tamarind (Imily) seeds removed
  • 2 table spoon Oil
  • Salt  to taste


  1. Chop onions and tomatoes  into small pieces.
  2. Heat 2 tsp of oil in a Kadai, Sauté the Channa Dal,  Urad Dal, Saunf,  Red Chillies for a few seconds on a small flame (take care not to burn it).
  3. In the same Kadai, first, add onions and then the tomatoes,  fry for few  minutes until tomatoes become mushy.
  4. Allow it to cool.
  5. Grind in the mixer along with salt, tamarind and chopped coriander leaves into smooth paste.


Tadka (optional)


  • 1 Teaspoon Oil
  • Mustard Seeds
  • Urad Dal
  • Curry Leaves
  • Hing


Take 1 tsp oil in a kadai add mustard seeds, urad dal, curry leaves & little Hing for seasoning till mustard seeds splutter & urad dal turns Golden brown.  Then pour hot tadka on top of the chutney.

Serve with hot Pessarattu or Dosa.

We have scheduled a variety of recipes that are sure to get you interested.(Click here to know more)

1 Comment

  1. jayashree jairam
    jayashree jairam04-24-2014

    thanks Janani ,sivaram,whole vasco watch COOK EXPRESS team nice photos of pessarrattu and ladies busy trying it . —- JAYASHREE JAIRAM.