Pesarattu Upma

Pesarattu upma is a popular Andhra breakfast which is very good in taste and healthy recipe too.Here pesarattu means whole moong daal dosa and we can prepare this dosa with yellow moong dal too.But in a traditional method or in restaurants they serve with whole  green moong dal..This is typically served with umpa.The great side dish for this breakfast is allam chutney ,coconut chutney.You can have with  either one or both.This is healthy protein dish which is my favorite too.Coming to upma it is easily made with sooji or upma rava.Iam posting this dish in BM#55 under the theme Healthy breakfast recipes.

Ingredients

For pesarattu

• 1 Cup whole green moong dal
• ginder chopped few pieces( 4 to 5)
• green chilli 4
• jeera 1 tspn
• salt to taste
• chopped onions 3 tbspn.

Procedure:

• Soak whole moong dal in water for whole night or 6 to 8 hrs
• After 8 hrs drain the water and mix ginger,green chilli,jeera, salt, grind into smooth batter.( can add 1/2 cup water while grinding)
• Heat a non stick pan in a medium flame and spread one laddle of dosa slowly.After one side is perfectly roasted turn other side for few secs,then turn again sprinkle chopped onions,green chilli.fold it few secs and take out in a plate.
• Follow the same step for the rest of dosas.

For upma

• 1 cup sooji ( upma sooji available in market)
• 21/2 cups water
• 1small onion chopped
• mustard seeds
• green chilli 3
• ginger chopped few
• curry leaves
• urad dal 1 tspn
• chana dal 1/2 tspn
• oil 2 tspns
• salt to taste

Procedure:

• Heat a pan add oil,when it is hot add mustard seeds.urad dal,chopped onions,green chilli,ginger,curry leaves.
• Fry well all ingredients and add water.
• Let it boil for 10 to 15 mins in medium flame.
• Now slowly add sooji and mix it well.
• Yummy upma is ready now.

Ginger chutney or Allam chutney

• Ginger 8 to 10 small peices( 1 lime size allam cut into pieces)
• Tamarind soaked in hot water( gooseberry size)
• Jaggary 1 small pieces grated( lime size or 50 gms)
• mustard seeds 1 tspn
• urad dal 3 tspn
• Methi seeds 1/2 tspn
• Asafodita or hing 1 pinch
• Turmeric a pich
• curry leaves 3 strings
• oil 6 tspns

Procedure:

• Take oil in small pan or bowl heat oil add methi seeds,urad dal,mustard seeds,curry leaves fry well until get nice aroma in a medium flame add hing.switch off the stove.
• Take out extra oil with drainer and separate oil,Now add tamarind paste,jaggary, ginger pieces,salt little turmeric to the mixture..Grind all into smooth paste.
• After grinding add oil to the chutney( which was left after filtering ingredients.)
• Yummy allam chutney is ready.

Coconut chutney recipe here

• coconut frozen or fresh grated 1 cup
• fried chana dal 1/4 cup
• garlic pods 3 to 4 small
• mustard seeds 1/4 tspn
• jeera 1/4 tspn
• curry leaves 1 string
• green chilli 3
• red chilli1
• oil 1 tbspn
• urad dal 1 tspn
• lemon juice 1 or 2 tspns

 Procedure

• Heat oil in a pan fry garlic,green chilli ,jeera for few mins until little raw smell goes off then add grated coconut,fried dal ,fry few mins then switch off the flame.
• when cooled grind all into fine paste..add water as per your taste.For tempering add mustard seeds when fried add urad dal and curry leaves..
• When tadka cools down slowly mix into coconut mixture..add lemon juice and mix it well.

Now enjoy enak pesarattu with upma coconut chutney and ginger chutney.

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