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.
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 .
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