Upma Pesarattu

Name: Upma Pesarattu
Total time: 1500 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 1 cup Green Moong Dal :- (Cleaned, washed and soaked overnight); 1/2 cup Raw Rice :- (Cleaned, washed and soaked overnight with green moong dal); 1 inch Ginger; 2-3 Green chillies; 1 tspn Jeera / cumin; To taste Salt; as needed Ghee - To make dosas; 3 medium sized Onions :- Finely chopped; 1 tbspn Jeera / cumin; 2-3 Green chillies -finely chopped (Optional); 1 inch Ginger - finely chopped (Optional); 1 tbspn Oil; 2 tbspn Oil; 1 tspn each Chana Dal, Urad dal / bengal gram,black split gram; 1/2 tspn Mustard seeds; 6-7 Curry leaves; 3 chopped Green chillies; 1 medium sized Onion chopped; 1 cup Sooji / semolins Dry roasted; To taste Salt; 2 tspn Ghee - (Optional, but this really makes a difference in the taste of upma); 3 cups Water

Pawani Mutturu @cook_15576523

Upma Pesarattu is a very famous breakfast dish of Andhra Pradesh. The combination of Upma with Pesarattu (Dosa made with green moong dal) goes perfectly together, and with a side of ginger / onion chutney, it is a heat, just like Poori-Halwa or Khara Baath-Kesari Bath.

Upma Pesarattu is one such thing, which I really enjoy in my breakfast. This is full of proteins and nutrients and makes a good power packed breakfast. It is very filling so you wont really feel hungry soon. Although the process looks quite lengthy, believe me it doesn't take very long if you do all the preparations before hand (like :- soak the dals the previous night, making some chutney and keep it in the fridge).

Also this is my entry for the contest conducted by #ReshKitchen

Pawani Mutturu @cook_15576523

Also this is my entry for the contest conducted by #ReshKitchen

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Ingredients

25 mins

4-5 servings

For Pesarattu :-
1 cupGreen Moong Dal :- (Cleaned, washed and soaked overnight)
1/2 cupRaw Rice :- (Cleaned, washed and soaked overnight with green moong dal)
1 inchGinger
2-3Green chillies
1 tspnJeera / cumin
To tasteSalt
as neededGhee - To make dosas
For toppings :-
3 medium sizedOnions :- Finely chopped
1 tbspnJeera / cumin
2-3 Green chillies -finely chopped (Optional)
1 inch Ginger - finely chopped (Optional)
1 tbspnOil
For Upma :-
2 tbspnOil
1 tspn eachChana Dal, Urad dal / bengal gram,black split gram
1/2 tspnMustard seeds
6-7Curry leaves
3 choppedGreen chillies
1 medium sizedOnion chopped
1 cupSooji / semolins Dry roasted
To taste Salt
2 tspn Ghee - (Optional, but this really makes a difference in the taste of upma)
3 cupsWater

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Steps

25 mins

1

Prep for Pesarattu :- In a mixie jar add the pre-soaked green moong dal, rice (discard the water in which they had been soaked), ginger, green chillies, jeera and salt. Add water and make a smooth paste. Add water to adjust the consistency. It should be like regular dosa batter.
2

Heat oil in a pan and fry the ingredients mentioned for toppings. Fry them till the onions are translucent. You can add the toppings raw also, but frying them really adds to the taste. (A tip shared by my mother-in-law).
3

Now make the upma :- Heat oil and add Chana dal,urad dal, mustard seeds and curry leaves and fry till the dals are brown.
4

Add onions and green chilies. Fry till the onions are translucent.
5

Add water and salt. Mix well. Bring the water to a boil.
6

Now simmer the heat and slowly add the pre-roasted sooji (you can use a spoon to add the sooji)while stirring continuously (to avoid any lumps). Be careful in this step, if possible use a long spatula, as the sooji tend to splutter while adding in the water.
7

Keep mixing till the sooji absorb the water completely.
8

Add ghee and mix well.
9

Switch off the heat and keep this covered for 5 mins.
10

Now make the upma pesarattu :- Heat a greased dosa pan or non-stick tawa.
Pour a small cup of batter on the tawa and spread the batter to make a thin dosa.
Add the fried toppings and press slightly using your spatula.
Pour ghee on the edges.
11

When the pesarratu is cooked and you get a brown bottom, flip it to other side and cook for another 30 secs.
Now flip it and spread the upma over the pesarattu. Fold and serve hot with some ginger/ onion chutney on the side.