Pesarattu Upma!

Pesarattu upma is one of the popular tiffins of andhra and south indian people. It gives a special feeling of being at home .Try this receipe on w weekend and enjoy with your family.

INGREDIENTS:

For Pesarattu:

Moong Daal-1tea cup(prepares 6 pesarattu)

Cumin seeds

Finely chopped onions-1/2cup

Green chilli-3

Ginger-1inch size piece

For upma:

Sooji/Upma ravva-1tea cup

Onion -1/2(sliced)

green chilli chopped-4

Ginger chopped-1tbspn

Mustard seeds-1/4tspn

Urad daal-1tbspn

Chana daal-1tbspn

Roasted peanuts/cashew-1tbspn

Curry leaves-6

Chopped Cilantro-2tbspn

PROCESS:

Soak moong daal overnight and next day grind along with green chilli and ginger, to a consistency of dosa batter(little

Upma Recipe:

Take a kadai or cooking pan ,add oil 4-5tbspn.When it is warm ,add mustard seeds,urad daal,chana daal,curry leaves,green chilli and fry for 1min.Then add sliced onion and ginger and saute for 2-3 min.Add roasted peanuts or cashew according to your taste.(you can also add a tspn of desi ghee for the delicious taste)also add chopped cilantro and fry for a 1min.Now add water in the ratio1:3.Add salt to taste and let the water come to boil.Once the water starts boiling change the gas to med and slowly add sooji or ravva by stirring continuously.Now stir it well and then close the pan with a lid and let it cook for 2-3min onlow flame.Check after 3min, mix it well and switch off the gas and close it with lid for 3-4 min .

Pesarattu Upma Process:

As both upma and pesarattu batter are ready ,take a non stick dosa pan and heat it on med-high flame.Once it is hot take one ladle of batter on pan and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.

Sprinkle small quantity of chopped onions, cummin seeds on the Pesarattu and press gently .

Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil over the edges.

Cook it for a minute , keeping a watch that it does not get charred.Now add upma at the center of pesarattu and roll it , or u can spread upma all over pesarattu and roll it.(acc to ur taste)

Remove from the pan, and your Pesarattu Upma is ready for eating.Serve it hot with ginger chutney or coconut chutney.

Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.

NOTE:Donot ferment the batter. If your not making dosas immediately refrigerate the batter.