About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, April 3, 2007


Here's another dish for breakfast which is basically from Andhra. Pesarattu is very rich in proteins and fibre content. Since it is nutritious and healthy, my mom used to make it quite often. And now, I am following her footsteps...:-) Hope you like it too!


1 cup Green moong (soaked in water overnight)
1-2 Green chillis
1 tbsp Rice flour
1 tsp Jeera
A pinch Hing
2" Ginger
2 tsp Oil
salt as per taste

  1. Grind all the ingredients except oil in a blender. The batter should be as thick as any other dosa batter. Add enough water to get the required consistency.

  2. Heat the non-stick tawa on the stove on medium heat.

  3. Once the tawa is hot, reduce the heat and spread the batter on the tawa like any other dosa.

  4. Pour a little oil and cook covered until done. Cook pesarattu on both sides.

  5. Once done, remove from tawa and serve hot with butter and coconut chutney.

Tip: Adding 1-2 tsp of rice flour to the batter would make it easy for you to remove the pesarattu from tawa after cooking.


Anonymous said...

Wow Ramya mouth watering..and thanks for the info abt avarekaalu i never knew we get it in US!! ...
Keep going :)

Ramya's Mane Adige said...

@ anonymous....

Hey, is that you Chandana? Thanx for dropping by and leaving a comment. Do let me know how it turns out after u try. and one more thing... remember to leave your name when u post a comment next time so that I know who it is :-)

RK said...
This comment has been removed by the author.
RK said...

namaskara...idanna try maaditeeni! Tindi ge chennagide + power packed!!

Anonymous said...

Nice to meet you!!!
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DigitalGirl said...

nice post...
and if you add onions while blending, will make a good taste too and pesarattu should be like a crispy dosa....
and perfect combo is pesarattu and ginger chutney which i guess you have already posted in ur blog, right... why i told u was, you said it can be served with coconut chutney, i jus told you tht ginger chutney was the perfect combi with this pesarattu... :)
otherwise ur blog has lotta info and a perfect one for beginners :)
have already saved it in my favourites ....