When it comes to Indian breakfasts, few dishes spark as much debate as Pesarattu and Moong Dal Cheela. Both are made from moong dal, both are cooked on a hot tawa, and both are packed with protein.

South Indian breakfasts have never lacked variety, idli, dosa, upma, pesarattu, each with its own morning ritual.

Indian cuisine offers a wide range of delectable dishes. Be it the rich and flavourful food of the North or the simple vegetarian dishes of the South - each region in the country has its own distinct ...

Pesarattu upma is a popular street breakfast dish from Andhra Pradesh. It combines the protein-rich pesarattu (green gram ...

If youâ ve ever walked into Chutneys and ordered their famous Pesarattu Upma, you know the feeling. The crispy green dosa, the soft, buttery upma tucked inside, and that sharp ginger chutney on the ...

Anant Ambani loves to eat Andhra’s Pesarattu. Here’s a how you can make it at home: – 1 cup whole green gram (moong dal) – 2-3 green chilies (adjust to taste) – 1 inch piece of ginger – A handful of ...

Pesarattu upma is one of the vegetarian dishes hitherto-unseen in the region, making Sapthagiri well worth the visit. Instead of potatoes, the interior holds a secret surprise. A new restaurant ...

Dosas come in many forms and this unique variation from south India is a source of great pride for the citizens of Andhra Pradesh and nearby Chennai, who top it with coconut sambar and ginger chutney ...