Posted September 27th, 2007 by Lakshmi Pamidimukkala

Dosakai pacchadi is my all time favourite one…


Dosakai - 1 no
Tomatoes - 2 nos
Onion - 1 small
Garlic pod - 2 nos
Green Chillies - 3 nos
Mustard seeds - 1 tsp
Fenugreek seeds- 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Coriander - 1/2 bunch
Salt - 1 tbsp
Oil - 1 tbsp
Turmeric - a pinch of it
Asfoetida - 1/4 tsp


Cut dosakai and tomato into pieces . Heat oil and put tadka or popu ie ,, add mustard seeds and once they popup add fenugreek seeds uraddal , chana dal and redchillies , green chillies and fry till golden red . Then add the onion pieces and garlic pod and asfoetida and allow it to cool. Also add salt to it and set adie.

In the same pan saute tomatoes for a while till they become soft and allow to cool .

Grind the popu into soft powder and add tomato pieces and grind to a paste . Now add Dosakai pieces and coriander and turmeric and grind for a minute see that the dosakai pieces do not become a paste . Serve with hot rice …


  1. madhav sappa responds:
    Posted: December 18th, 2009 at 1:08 am

    thats a mouth watering recipe. well i’m looking for the pachchadi in which the dosakai is also blended and you will not find any pieces of it. can you post that kind of recipe too!!! i guess there we use more of chana dal which infact gives the actual taste. i used to stay in vijayawada, were i tasted these kinda dishes. so, can you please bring those sweet days back by posting the new recipe? thank you.


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