Pesarattu Upma Recipe | Indian Breakfast | Flavour Diary | Andhra Cuisine

Pesarattu Upma recipe | Indian spicy pancake recipe

Pesarattu is a lentil based pancake served as a breakfast along with coconut chutney or sambar. Attu(telugu word) means pancake and pesara(telugu word) means Green moong dal or Green gram.
Upma is a savoury dish made out of semolina or bombay rava or upma rava and few spices.
Pesarattu Upma is  one of most popular combi breakfast in Andhra region .... Even though individual breakfasts are great to have but for change you can try this awesome yummy combo.  This combo is made individually and also combined ...For combined version... First make the batter for Pesarattu Dosa and  then start preparing the upma and keep it a side... now third and final step is to make a combo i.e take the pesarattu batter and make pancake/dosa and drizzle oil on it and once the pancake/dosa is cooked on one side add few tablespoons of Upma over it and fold it and cook for few more secs and then serve hot with Chutney or sambar. 
Check below for detailed ingredients and steps .......

Level: Easy 
Soak time: 4 hr / overnight
Cook time: 40 mins
Serves: 2-3

Rava Upma Recipe 
Rava Upma recipe


Rava/ Bombay Rava / semolina - 1 cup
Water - 2 (add more water for desired consistency)
Ginger Garlic Paste: 1/4 teaspoon
Oil - 2 tablespoons
Salt - to taste
Chana Dal - 1 tablespoon
Urad Dal - 1/2 tablespoon
Mustard Seeds- 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Onion - 1 (medium)
Green chillies - 2
Curry leaves - 1 sprig
Cashews - 12 (optional)


In a pan add Rava and dry roast until you smell beautiful aroma from rava it may take around 5 mins... take the rava aside.
In a pan add oil and when its hot add mustard seeds ...once it crackle add cumin seeds, chana dal, urad dal,cashews and stir until cashews changes color a bit. 
Add onions and fry until they are transparent and then add ginger garlic paste and stir fry for few more seconds and then add salt and water.
Bring water to boil and then lower the heat. Now add roasted Rava slowly and stir continuously so that there are no lumps formed. Cover the lid and cook on lowest flame for 5 mins and mix in between and serve hot.

Pesarattu Dosa Recipe
 Click here for detailed ingredients and steps with pics.
Pesarattu Dosa Recipe
Soak Moong Dal for 4 hours or overnight.Drain water and blend the Moong Dal along with ginger, salt,chillies and 100 ml of water. Once blended the batter should be falling consistency. The batter will be thick and rough.
Wanna try....let set go....

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ABC Salad | Avocado Black Bean Cucumber Salad Recipe | Vegan Dairy Free | Healthy Recipe | Flavour Diary

Avocado Black Bean Cucumber Salad recipe

 Today's recipe is ABC Salad, a salad which is creamy and full of proteins and completely vegan and dairy free. After my ABC soup i was eager to try on some ABC recipe with different ingredients  and now here is my ABC salad which is a combo of Avocado, Black Beans and Cucumber...Check out detail ingredients and direction to make an easy peasy salad which is colorful, yummy and healthy....
Few Facts about Black Beans (reference from here)

  • The iron, phosphorous, calcium, magnesium, manganese, copper, and zinc in black beans all contribute to building and maintaining bone structure and strength.
  • Black beans contain quercetin and saponins which can protect the heart
  • Because of their fiber content, black beans help to prevent constipation and promote regularity for a healthy digestive tract. 
  • Selenium is a mineral that is not present in most fruits and vegetables but can be found in black beans. It plays a role in liver enzyme function and helps detoxify some cancer-causing compounds in the body. 

Black Beans salad
Black Beans

Level: easy

total time: 15 min

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml


Avocado Chopped : 1 cup (1 big avocado)
Black Bean canned/boiled: 1 Cup( i used canned beans, drained and Washed)
Cucumber Chopped: 1 cup 
Corn canned/frozen/fresh: 1/2 cup ( used frozen)
Tomato chopped: 1/2 cup
Chopped Coriander: 2 tablespoons
Onion Chopped: 1 tablespoon
Lime/lemon: 1 
Olive /sunflowe oil: 1 tablespoon
Salt to taste
Red Chilli Powder/ Black pepper powder to taste

  • Mix all the ingredients in a mixing bowl and then add dressing to taste and enjoy.
  • Avocado should be rippen when used.
  • If you don't find black beans then you can replace it with your choice of beans.
#ABCSALAD is going to be part of  83 #foodiemonday #HoliRecipes #bloghop recipes
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3 Leaf Chutney Pacchadi Recipe | Andhra Cuisine | Gongura Palakura Soakura

Gongura Soa kura Palakura Pacchidi Spinach Dil Sour Leaves

Today's recipe is chutney/pacchadi recipe from my scrap book. And this recipe is from mom which i loved it and sharing this today....This pacchadi/Chutney is a combo of 3 greens Spinach(Palakura/palak), Dil leaves(Soakura/Saava) and Sour Leaves(Gongura/Ambaada) and a great source iron,vitamins,folic acid and anti oxidants.
In Andhra Pradesh and telangana, Gongura(sour leaves) is used in making Gongura Pappu(Dal), Gongura Pacchidi(chutney), Gongura Mamusam(lamb curry), Gongura Chicken , Pulihara with Gongura and in many ways and every recipe made with this is super awesome with its sourness and flavour. 
We find Gongura at our indian store very rarely and is bit expensive and i just want to relish this green leaves bit more long so for me making chutney/pacchadi and storing it in fridge for a month is good option and adding more greens makes it more power packed chutney.... This pacchadi is served with hot rice and ghee and accomplished with papads or this can be best served as side for any indian breakfasts or main meal...

Level: Easy
Total Time: 20 min
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml


Sour Leaves/ Ambada/Gongura: 200 gms
Spinach/Palak/ Palakura leaves : 300gms
Dil Leaves/Soakura/Saava: 30gms
Dry Red Chillies: 10
Coriander Seeds: 2 tablespoons
Cumin Seeds: 1 teaspoon
Fenugreek Seeds/Meethi Dana: 1/4 teaspoon
Tamarind/Imli: 1 golf ball size
Salt to taste
Oil: 1 tablespoon

Oil: 3 tablespoons
Cumin seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Chana Dal/ Split bengal Gram: 1 tablespoons
Curry Leaves: 1 spring( i used dry curry leaves)


In a large pan, add 1 tablespoon of oil once it is hot add dry red chillies fry until it changes it colour.
Now add Coriander seeds, Cumin seeds and Fenugreek Seeds and fry until coriander seeds change its colour a bit.
Add all the green leaves one by one and cook until all the leaves are cook and water is evaporated.
Now add tamarind and cook for few secs and turn off the heat and let the mixture cools down.
Once the mixture is cooled down,Add salt and blend it to fine or little bit less to fine paste/chutney.
In a pan add oil, once hot add mustard seeds. Once it crackles add cumin seeds,chana dal and curry leaves, once chana dal changes the colour turn off the heat. Now pour the tadka on to the chutney/pacchadi made.

Adjust your spice level by adding more or less dry red chillies. 

#3leafchutney is going to be part of #MFBC under #scrapbookcooking

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Avocado Phirni Recipe | Vegetarian | Indian Dessert | Flavour Diary

Avocado Phirni Recipe

 Today's recipe is simple easy dessert to make at home and best for parties, potlucks and any get together. To make it bit healthy i added Avocado and flavour of avocado has ruled the phirni. Make sure that avocado has to be rippen when used.Check out ingredients and direction....

Level: easy
total time: 30 hr

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml


Avocado: 2
Basmati Rice: 1/4th Cup
Milk: 4 cups(1 liter)
Sugar: 1/2 cup(Adjust to taste)
Cardamom Powder: 1/2 teaspoon
Almonds: 10 (crushed)

  • Wash and soak basmati rice in water for minimum 20 minutes.Grind rice 
  • In a pan add milk and bring to boil.
  • Then add mashed avocado, grind rice and cook for 20 minutes  on medium flame and stir in between.
  • Once the rice is cooked add cardamom powder.Crushed almonds and sugar and cook until desired consistency.
  • Refrigerate the phirni and then serve chilled and garnish with sliced almonds.
  • You can use vermicelli instead of ground rice.
  • Avocado should be rippen when used.
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Zucchini Chana Dal Curry Recipe | Vegetarian | Indian | Flavour Diary

Zucchini Chana Dal Indian Curry Recipe

After coming to foreign land and getting adjusted to various things coming in daily life was common. Experience the new taste of this part of the world was amazing and i was explored by all new veggies and fruits which were rarely or not seen in India at all, from Brussels sprouts, Grapefruit, Dragon Fruit and many more and Zucchini was one among it. Zucchini is also know as Courgette is a summer squash and is widely available in yellow and green colors in the stores.
I love this vegetable as i can use up in any form like in salads, breads, or in chocolate cake to hide it or use it up in indian style like in  Dal Cha (its a tangy lentil curry accompaniment with rice) or in Chutney... yo i am using this veggie to full extent as we don't get regular Indian Squash near by.... I make many variations now and then but being a lazy person to capture the pic and publish but then here is my second recipe in curry way...check out the ingredients and easy steps to follow...

Level: easy
Cook time: 30 mins

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Zucchini/ Courgettes : 500gm
Chana Dal/ Split Bengal Dal : 1/3 cup
Oil: 2 tablespoon
Onion: 1 medium
Ginger Garlic Paste: 1/2 tablespoon
Green Chillies: 2 (Split in half)
Mustard Seeds/Raya: 1/4 teaspoon
Cumin Seeds/Jeera: 1/2 teaspoon
Cumin Powder: 1/4 teaspoon
Garam Masala Powder: 1/4 teaspoon
Turmeric Powder: 1/4 teaspoon
Red Chilli Powder: 1/2 teaspoon (to taste)
Curry Leaves : 1 spring
Salt to taste
Fresh Chopped Coriander for garnish


Wash and Soak Chana Dal in warm water for 20 mins.
Wash and Peel the Zucchini and cut in 1 inch pieces or little smaller than that.
In a pressure cooker add soaked chana dal, 1/2 teaspoon of salt and water and pressure cook for 1 whistle.[Check tips for other option of cooking]
While your Chana Dal is cooking, take another pan, Add oil, when oil is hot add mustard seeds, when mustard seeds starts spluttering add cumin seeds, curry leaves, finely chopped onion.
Once the onion turns transperant add turmeric powder, split green chillies, ginger garlic paste and stir for a 30 secs . 
Now add Chopped Zucchini,Salt, chilli powder and stir for 30 secs . Cover with lid and cook on medium flame until zucchini is 3/4th cooked and now add the cooked chana dal without water, cumin powder, garam masala powder and mix well and chana dal water/normal water for desired consistency. Close the lid and cook till Zucchini is completely cooked.
Garnish with chopped coriander and serve hot with phulka, roti, or plain white rice.

*You can cook Chana Dal/ Split Bengal gram in a pan instead of pressure: take a pan add soaked chana dal ,salt and water(water should be 2 inch above the dal) and close the lid and cook on medium low with close lid. Cook until the dal is cooked( when you press the dal in between index and thumb it should be pressed not mushy)

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