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Pesarattu Upma


Today's recipe is Andhra special pesarratu upma.Pesarattu is a kind of crepe made with whole mung beans and a simple upma made with semolina is topped .It is served along with a spicy,tangy ginger chutney.Pesarattu with upma is a healthy and filling meal option.

Originally the upma used to top the pesarattu is white in colr and no turmeric powder is added.I normally make the upma in yellow color,so I added.It is purely optional.




                                               
                                         
                                                                              
                                                         Pesarattu Upma 

                                                                  
   Basic Information

   Preparation time 20 minutes
   Soaking time 6-7 hours
   Cooking time 30 minutes
   Makes 4  


  Ingredients

  To make Upma

Ingredient
Quantity
Semolina/rava
1/2 cup
Onion(finely chopped)
1 (medium size)
Green chilly/pachamilagai
2 (slit lengthwise)
Ginger/inji (finely chopped)
1 tsp
Curry leaves
few leaves
Coriander leaves(finely chopped)
1 tbs
Cashews/mundiri(finely chopped)
1 tbs
Turmeric powder/manjal podi
1/4 tsp(optional)
Salt
3/4 tsp
Oil
1 tbs
   

   For the Tempering
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthaparuppu
2 tsp
Channa dhal/kadalaparuppu
1 tbs
Asafoetida/perungayam
a pinch
Red chilly/varamilagai
1 (broken)

    To make Pesarattu


Ingredient
Quantity
Whole mung beans/paasipayaru
1/2 cup
Raw rice/pacharisi
2 tbs
Ginger/inji
1 inch piece
Green chilly/pachamilagai
2
Salt
1 tsp
Oil
to cook pesarattu
Onion,green chilly and
coriander leaves
(finely chopped)
as needed
to top the pesarattu

  
  
 Method
  •  Heat a tsp of oil and fry the semolina in a medium flame till a nice aroma comes out.Remove it and keep it aside.
  • Heat the oil in a pan,do the tempering,add in the cashews fry it till golden.Now add in the chopped onion,curry leaves and  green chilly,saute until transparent.
  • Now add in the fried rava and give it a mix.Add in the boiling water and mix it well.Cook it until the water gets absorbed.Now add in the turmeric powder and mix it well,if needed add a tsp of oil and cook it for couple of minutes in a low flame.Add in chopped coriander leaves and put off the flame.


  To make pesarattu
  • Soak the mung beans in water for atleast 6-7 hours or over night.Grind the soaked whole mung beans,rice along with ginger,green chilly,cumin seeds and salt to a fine paste.Transfer the batter to a bowl and adjust the consistency with water.
  • Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a thin circle.Immediately sprinkle the chopped onion and green chilly.
  • Gently press it with the spatula.and drizzle the oil.Let it cook for a minute.Once the dosa gets cooked, keep 2-3 tbs of upma on top the dosa.Spread it evenly on the pesarattu and sprinkle some chopped onion and coriander leaves.Loosen the edges of the cooked pesarattu with a spatula and fold it and remove it from the pan.
  • Serve it with ginger chutney.




  • Addition of rice along with mung beans is purely optional.It makes the pesarattu crispy .

Enjoy.....................







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