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9 Comments

  1. Hi Dassana,

    Where is the rabdi in the falooda??? 😀 no fun without rabdi.
    Nevertheless your recipes and photos are always a delight 🙂 keep it up5 stars

    1. grace, in mumbai, they don’t add rabdi in falooda. in fact there is another dish served in some hotels and restaurants, which is called as rabdi falooda or special falooda. but in the regular falooda with ice cream rabdi is not added. this recipe is inspired from my growing up days in mumbai and this is how the falooda was served in chowpatty beach and juhu beach 🙂

      thank you 🙂

  2. Tried your kulfi recipe and I am glad I did. Everytime it just tastes better than before ? Next is this Falooda experiment ☺️ Cheers Dasana4 stars

  3. Hi Dassanna Amit,

    This is a great blog on food and I am loving it. I was going through your goan section for vegetarian food as i have been missing them since I left goa. I am an Andhrite but practically schooled and educated in Goa. Your veg posting really makes my mouth go back in nostalgic.

    I have observed your enthusiasm on creating the receipes, cooking them, photographing them and posting them. Great work.

    I have seen this Pessarattu /Moog Dosa and have observations(my version only) to make.

    1) In Andhra Pessarattu is made with whole green gram only and not with split at least what my granny says.

    2) Moong needs to be be kept for fermenting atleast 4 hours before making into a crepe. My Mother usually does it soon after grinding. If you use a grinder with a stone,its okay; but if you are using a mixer, then you must rest else the batter cannot spread out properly. My wife uses the latter method. she goes to ferment it for 8 hours and finishes off all the batter in one serving.
    3) Moong dosa is a morning breakfast dish. In Andrapradesh, people and even hotels do not serve in the evening and absolutely a no no for night serving. Moong digests slowly and hence the reason.

    4)Upma as a choice is recent phenemenon and was introduced to it by my wife. My Mother and Granny use the traditional version. You fry onions,green chillies, fine ginger pieces, jeera in little oil till slightly brown. add the filling just like potato filling in normal dosa. I love both versions but i prefer the onion version as i am used to it since childhood. Pessarattu with Upma is called MLA Persarattu. it was introduced in AndhraBhavan in Delhi for hungry MLA’s/MP’s when onion prices shooted up in 80’s.

    Once again, great blog..keep blogging

    mmm..i need to prepare moogachibhaji today…..

    1. hi madhav, firstly thanks for appreciating the blog and the recipes. secondly a big thanks for giving so much info about pessarattu. i have copy pasted your comment and in the coming days will try to add all the info, tips and suggestions you have shared on the pessarattu post. i make this dosa both with whole mung dal as well as with the split mung dal. i will also make the fermented version with the onions, ginger and chilies. fermented will taste much better than the unfermented one. thanks once again for the detailed info.