Comments on: Zucchini Pesarattu

By: Preeti

Preeti — Fri, 18 Feb 2011 21:48:32 +0000

Hi, My husband has recently been diagnosed Diabetes so i was looking for some nice ideas for breakfast. This recipe really sounds good and healthy. I have just tried to make this but my Pesarattu seems to stick to the non stick pan and hence I need to use more oil. Can you please tell me what I can change so I dont have to use much oil?

By: Pratibha

Pratibha — Tue, 18 May 2010 05:12:46 +0000

Dear Indira, Looks so good. You make simple variations and come up with exotic results. Wow!

By: Kay

Kay — Sat, 15 May 2010 13:35:46 +0000

I am in for anything that can add vegetables to my diet. I like this one instead of the plain pesarattu that I made with just onions.

By: Kay

Kay — Fri, 14 May 2010 11:58:55 +0000

Love it!! I cant wait for my workshop to get over today so I can making sprouts and try this one.

By: Aparna

Aparna — Fri, 14 May 2010 06:39:33 +0000

Hi Indira,

The pesarettu looks yum! Will surely try it out.
And like Sonia said, i too faced the same issue. When i click on your blog link from my blog list, it shows a virus alert.

By: Sonia

Sonia — Fri, 14 May 2010 03:14:52 +0000

Hi Indira, just dropped by here to inform you that I’ve encountered the virus problem when I clicked your webpage link from my reader it redirected to malware site. I have been facing this issue since 4-5 days.

By: Neha

Neha — Fri, 14 May 2010 00:02:47 +0000

I would love to make this weekend – it looks so good, and healthy too! Since I have never made this before – What consistency should the batter be? Should the moong be ground fine or coarse? Thank you!

By: Narayan

Narayan — Thu, 13 May 2010 15:34:01 +0000

This is brilliant. How nice to see Indian recipes given a western twist. This is also like the cucumber dosa that is made in coastal Karnataka (where the cucumber is the Madras Cucumber – vellirikkai in Tamil). It makes such soft dosas without adding ulad dal. My mother had also made cucumber idlis similarly – and imagine fluffy rice idlis without U dal to give it bounce. My only complaint is that it does not remain moist enough; so has to be eaten while hot, else tends to stick to your throat (like the Kerala Puttu).

Cucumber dosa and idly sound good, Narayan. Vellirkkai (Budamkaaya in Telugu), it is still a small seedling in the garden. When it produces some fruit, I will make the dosa and idly with them. Thanks for the ideas.
-Indira

By: Manju Rajender

Manju Rajender — Thu, 13 May 2010 06:29:41 +0000

A healthier pesarattu verison Looks perfect.

By: laxmi

laxmi — Thu, 13 May 2010 06:08:51 +0000

Hi indura garu

Nice recipe and photo. I wondered what will ypu make with zucchini from your garden and you are here with a new pesarattu recipe. I will try this soon.