Skip to main content

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.....................







Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68









Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more