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

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more