Upma Pesarattu Dosa

Name: Upma Pesarattu Dosa
Cuisine: Indian
Ingredients: Upma.....; 3/4 cup rava (semolina); 1 tbsp. oil; 1 onion, chopped; 1 tsp. ginger, chopped; 2 green chilies, chopped; 1 tsp. mustard seeds; 1 sprig curry leaves; 1 tsp. split urad dal (black gram); to taste salt; 1 tsp. lime juice; 1 tsp. ghee; as needed coriander leaves to garnish; Pesarattu.....; 1 cup whole moong dal (green gram lentil); 1/4 cup rice; 1/2 tsp. methi (fenugreek seeds); 1 tbsp. ginger, grated; 2 green chilies; 1/2 cup coriander stem, chopped (opt); 1 tsp. roasted cumin powder; to taste salt; 1 handful coriander leaves, chopped; as needed oil to shallow fry; as needed coconut chutney & sambar to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - This is a very popular and traditional Andhra breakfast. Nutritious and healthy, they are made of whole moong dal (green gram) and prepared just as dosa. It is stuffed with upma (semolina porridge) and is relished with coconut chutney and sambar. Upma and pesarattu are in fact two different breakfast recipes, which is combined together and served.

In this recipe, I gave a slight twist by grinding the soaked moong dal along with some coriander stems and other ingredients for more intense flavour. Traditionally, whole cumin seeds are soaked along with the lentil, but instead, I added roasted cumin powder to it. They can also be packed for a lunch box meal and can be had for lunch / dinner too.

Bethica Das @kitchen_flavours

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Ingredients

Upma.....
3/4 cuprava (semolina)
1 tbsp.oil
1onion, chopped
1 tsp.ginger, chopped
2green chilies, chopped
1 tsp.mustard seeds
1 sprigcurry leaves
1 tsp.split urad dal (black gram)
to tastesalt
1 tsp.lime juice
1 tsp.ghee
as neededcoriander leaves to garnish
Pesarattu.....
1 cupwhole moong dal (green gram lentil)
1/4 cuprice
1/2 tsp.methi (fenugreek seeds)
1 tbsp.ginger, grated
2green chilies
1/2 cupcoriander stem, chopped (opt)
1 tsp.roasted cumin powder
to tastesalt
1 handfulcoriander leaves, chopped
as neededoil to shallow fry
as neededcoconut chutney & sambar to serve

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Steps

1

Upma - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till it changes colour.
2

Then add the onion, ginger, green chilies and curry leaves. Saute till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.
3

Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well. Garnish with coriander leaves.
4

Pesarattu - Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.
5

Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).
6

Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion.
7

Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too.
8

Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar.