Amma Kitchen - October 2009 - Spice Routes - Southern India - Atlanta Magazine

Amma Kitchen


This modest spot, run by a family whose patriarch is a Brahmin priest, serves a magnificent variation of dosa called pesarattu, a specialty from the state of Andhra Pradesh. Dosas are made from a fermented batter of rice flour and ground lentils, whereas pesarattu batter includes green gram (known outside India as mung bean). Its interior sports a grassy tint, and the crepe is thicker. Beyond coconut and tomato chutneys, pesarattus come with peanut chutney, a reflection of Andhra Pradesh’s bountiful peanut crop. Occasionally when I order the vegetarian thali at Amma, it will include a curry simmered with ground peanuts—a twist I’ve never encountered elsewhere. The restaurant makes fiery, complex
pickles—mango, lemon, tomato—for sale at the front counter where you pay.

390 Cumming Street, Alpharetta, 770-475-7776