Millet Pesarattu Dosa

 

          Pesarattu Dosa is a very popular and a traditional Andhra breakfast. Nutritious and healthy, they are pancakes made of whole moong dal (green gram) and rice. At times it is stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and Pesarattu are in fact two different breakfast recipes, which is combined together and served.

           However, in this recipe, I gave a slight twist by replacing rice with Foxtail Millet. You may make use of any other millet of your choice. This millet is a good source of protein and iron.

           So this dish is a diabetic friendly recipe that can be had guilt free. Besides breakfast, it can also be served for lunch, dinner or as a lunch box meal. 

           So check out the step by step pictorial recipe to prepare this protein and fibre rich breakfast recipe.

• 1/2 cup whole green gram lentil (whole moong dal)
• 1/2 cup foxtail millet / any other millet 
• 1/2 tsp. fenugreek seeds
• 1-2 sprig curry leaves
• 2-3 green chilies
• 1" ginger
• 1 tsp. cumin seeds
• salt to taste
• oil as needed to prepare the dosa

          Wash the lentil, millet and fenugreek seeds 2-3 times and soak it overnight. 

          Blend along with all the above mentioned ingredients (except oil) and required quantity of water into a smooth batter of dropping consistency. 

          This recipe is an instant version. However, You can also make dosa with fermentation. 

          Heat a tawa and smear it with some oil. Sprinkle some water and wipe it out with a tissue. 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 cook the other side too. 

          Serve hot with coconut chutney and sambar for a healthy breakfast. 

                        Take 1 cup whole moong dal, 1/2 cup millet & 1/2 tsp. fenugreek seeds. 

                                  Wash them 2-3 times and soak it overnight. 

                                  Blend along with all the mentioned ingredients (except oil).

                   Add required quantity of water to make a batter of dropping consistency. 

                       Heat a tawa & smear it with some oil. Sprinkle some water & wipe it 

                       out with a tissue. Then pour a ladle of the batter into a circular motion. 

                       Flip it over & cook the other side too. 

                         Serve hot with coconut chutney and sambar for a healthy breakfast.

Upma Pesarattu Dosa

          This is a very popular and traditional Andhra breakfast. Nutritious and healthy, they are crepes made of whole moong dal (green gram) and stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. 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 a more intense flavor. 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 sauté till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Sauté 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. 

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

          This is a very popular and traditional 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. 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 sauté 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. 

Whole Moong & Whole Urad Dal Dosa / Uttapam (Green Gram & Black Gram Pancakes)

          These healthy and nutritious breakfast are just perfect to start your day. They are made of whole moong dal, whole urad dal and brown rice. Some coriander stalks, ginger and green chilies are ground along with the lentils & rice to add some intense flavor to the dosa. Chopped onions and idli podi (gun powder) too, can be sprinkled over the dosa while frying to make onion dosa / uttapams. Relish them hot with some coconut chutney and sambar.

• 1/4 cup whole moong dal (green gram)
• 1/4 cup whole urad dal (black gram)
• 1/4 cup brown rice
• 1/4 tsp. fenugreek seeds 
• handful of coriander stalks, chopped
• 1" ginger, chopped
• 2 green chilies
• 1/4 tsp. asafoetida
• salt to taste
• oil to shallow fry
• coconut chutney & sambar to serve

          Soak the moong dal, urad dal, rice and fenugreek seeds overnight. Drain. Add ginger, green chilies, asafoetida, coriander stalks, salt and required quantity of water.

           Grind to a paste and the batter should be of pouring consistency. Keep aside. There is no need to ferment.

          Heat a non-stick tawa (griddle) and add few drops of oil. Spread evenly and then sprinkle some water. After it sizzles off, wipe clean with a tissue paper. 

          Drop a ladleful of the batter and spread it in a circular motion with the back of the ladle into a round pancake. Drizzle some oil around the edges and over it.

          Cook on one side for a minute till it is lightly browned. Flip it over and cook the other side too. 

          Remove on a plate and continue making similar dosas with the remaining batter. Serve them hot with chutney and sambar.

                      Soak moong dal, urad dal, rice & fenugreek seeds overnight. Drain.

                         Add ginger, green chilies, asafoetida, coriander stalks, salt & required 

                         quantity of water. Grind to a paste & the batter should be of pouring 

                         consistency. Keep aside. There is no need to ferment.

                     Heat a non-stick tawa & add few drops of oil. Spread evenly & sprinkle

                        some water. After it sizzles off, wipe clean with a tissue paper. Drop a 

                        ladleful of the batter & spread it in a circular motion with the back of 

                        the ladle into a round pancake. Drizzle some oil around the edges & on it.

                              Cook on one side for a minute till it is lightly browned. Flip it

                              over and cook the other side too. 

                                  Serve them hot with chutney and sambar.

                         Chopped onions & idli podi can be sprinkled over the dosa while

                         frying to make onion dosa / uttapams. 

                                   Flip it over and cook the other side too till done. 

                                  Relish them hot with some coconut chutney and sambar.

Onion Pesarattu Dosa - Andhra Style (Whole Green Gram Pancakes)

       
               This is a very popular Andhra breakfast. Nutritious and healthy, they are made of whole moong dal (green gram). It is prepared just as dosa and is relished with coconut chutney and sambar. In fact it can be had any time of the day.

               In this recipe, I gave a slight twist by grinding the soaked moong dal along with some coriander stems and other ingredients for some 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 too.

• 1 cup whole moong dal
• 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
• 2 onion. finely chopped
• handful of coriander leaves, chopped
• oil to shallow fry

          Soak the moong dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, the coriander stem 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. Then pour a ladle  of the prepared batter into a circular motion. Spread some onion and coriander leaves over it and press lightly with a spoon.

          Drizzle a tsp. of oil over it and fry till brown spots appear on it. Flip it over and fry on the other side too. Make similar pesarattu in the same way. Relish along with coconut chutney and sambar.

                                  Soak moong dal, methi seeds & rice overnight.

  Grind along with ginger, green chilies, coriander stem & 1/2 cup water.

                         Heat a tawa & smear with some oil. Pour a ladle of the batter into a
                         circular motion. Spread some onion & coriander leaves over it. Drizzle
                         a tsp. of oil & fry till brown spots appear. Flip & fry the other side too.

                                  Relish along with coconut chutney and sambar.