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Friday, 16 June 2017

Upma Pesarattu Dosa (Semolina Porridge stuffed Whole Green Gram Lentil Crepes)




              This is a very popular Andhra breakfast. Nutritious and healthy, they are made of whole moong dal (green gram) and prepared just as dosa. It is stuffed with upma (semolina porridge) and is relished with coconut chutney and sambar. It can be had as a tea-time snack too. Upma and pesarattu are in fact two different breakfast recipes, which is combined together and served.

               In this recipe, I gave a slight twist by grinding the soaked moong dal along with some coriander stems and other ingredients for more intense flavour. Traditionally, whole cumin seeds are soaked along with the lentil, but instead, I added roasted cumin powder to it. They can also be packed for a lunch box meal and can be had for lunch / dinner too.







Upma......

  • 3/4 cup rava (semolina)
  • 1 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 tsp. split urad dal (black gram)
  • salt to taste
  • 1 tsp. lime juice
  • 1 tsp. ghee
  • coriander leaves to garnish





           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Saute till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

          Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well. Garnish with coriander leaves.




Pesarattu......
  • 1 cup whole moong dal (green gram lentil)
  • 1/4 cup rice
  • 1/2 tsp. methi (fenugreek seeds)
  • 1 tbsp. ginger, grated
  • 2 green chilies
  • 1/2 cup coriander stem, chopped (opt)
  • 1 tsp. roasted cumin powder
  • salt to taste
  • handful of coriander leaves, chopped
  • oil to shallow fry
  • coconut chutney & sambar to serve





          Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.

          Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).

          Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle  of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too. 

          Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar. 




















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