File:Pesarattu-Upma with Ginger Chutney.JPG

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English: A South-Indian speciality, this dish traces origin to Andhra Pradesh. It inolves three components as seen here. First, the "pesarattu", a dosa (an Indian crepe) made with Moong Dal (a sort of lentil). Then, the upma (a south indian prepapration of porridge) is used a filling and can be eaten on its own or along with a bite of the "attu". Finally, the Ginger-based chutney is the perfect dip to act as an accompaniment to this dish.
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current17:44, 14 June 2015Thumbnail for version as of 17:44, 14 June 20152,448 × 3,264 (501 KB)MVishnuV (talk | contribs)User created page with UploadWizard

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