Pesarattu Upma

Pesarattu Upma is a very popular breakfast in AndhraPradesh.It is very very filling.Pesarattu when had on its own has a bland taste.It has to be accompanied by ginger chutney and Rava Upma.When had with chutney and Upma,it tastes awesome.It is very nutritious too.

THIS RECIPE SERVES TWO.

Pesarattu Batter:

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Ingredients

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• Whole green Moong dal(Pachapayaru / cheruparupu) - 200 grams
• Raw rice - 100 grams
• Green chillies - 3
• Salt - to taste
• Jeera/Cumin seeds - 4 teaspoon

Method:

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• Wash and Soak the rice and dal together overnight.Grind with sufficient water and green chillies to a coarse batter..Add 3/4th of salt and jeera .Mix well.(Do not make a smooth batter.Consistency should be like a dosa batter)
• The batter need not ferment.Once ground,its ready for use.
• Excess batter can be refrigerated for further use.

Chutney:

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Ingredients:

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• Ginger,chopped finely - 3 teaspoon
• Jaggery - a pinch
• Tamarind juice - 3 to 4 teaspoon(extracted from a 3 inch piece)
• Salt - to taste
• Red chilli - 2
• Coconut,shredded - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Urad dal,split - 1/2 teaspoon
• Asafoetida powder - 1/4 teaspoon
• Oil - 1 teaspoon
• curry leaves - a sprig

Method:

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• Grind together ginger,red chilli,jaggery,tamarind juice,salt,coconut with little water to a fine paste.
• Heat oil in a kadai.Add asafoetida and mustard seeds.When it splutters,add urad dal and saute till brown.Add curry leaves and ground paste.
• Saute for 3 to 4 min till raw smell goes off.

Onions:

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Ingredients:

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• Onions - 2 big
• Green chillies - 3 to 4
• Jeera - 1 teaspoon

Method:

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• Chop onions and green chillies into very small pieces.
• Heat 2 tsp of gingelly oil in a skillet(Dosa tava ) and saute the chopped onions,green chillies,jeera till it becomes brown.

Upma:

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This is a very simple upma that should be prepared in a slightly loose consistency,as we have to spread the upma on the pesarattu.

Ingredients:

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• Rava/Sooji - 100 grams
• Ghee - 1 teaspoon
• Oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Chana dal - 1 teaspoon
• Red chilli - 1
• Curry leaves - a sprig
• Salt - to taste

Method:

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• Roast the rava in a tsp of ghee till it turns golden brown.
• Heat oil in a tava,add mustard seeds.When it splutters,add chana dal,curry leaves ,red chilli and saute till it turns brown.
• Add water(Rava:water->1:4) and salt.
• When water boils,add roasted rava and mix well without lumps,
• When it thickens slightly,switch off and set aside.

Finally Making the Pesarattu:

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• Heat the skillet.When its hot enough,spread a laddle full of batter like a dosa.

• Add oil and cook on both sides by flipping it over.
• Spread 2 teaspoon of chutney across the inner side .

• Spread a tsp of onions on one half and 2 to 3 tsp of upma on other half.

• Fold into half and serve hot.