Pesarattu Upma Recipie:
1.PESARATTU
INGREDIENTS:
Name | Quantity |
Moong dal | 1 cup |
Rice | 1 tb spoon |
Onions | 2 |
Green chillies | 4 |
Ginger | 1 long |
Cumin seeds | 2 teaspoons |
Salt | taste |
Oil | req. |
The above measures will give you about 4 Pesarattus
METHOD:
Add 1 tablespoon rice to 1 cup of whole Moong and soak the mixture in water for 24 hours. Then remove the water and add 1 chopped onion , 4 green chilies, ginger piece, one tea spoon cumin seeds and the salt with a little water.
Grind the mixture to a smooth paste. Chop the remaining onion into small pieces, mix the cummin seeds ( If your taste buds want it a little hot, chop one or two chilies into small pieces and add these also to the onion cumin seed combination) . Keep this aside.
Keep the frying pan on medium heat and grease it with little oil. Pour half of paste on it and spread it into a thin round layer like a pan cake and
drizzle 1 tea spoon of oil around the edges of Pesarattu. Sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu.
Cook until the edges become brown. Then flip the Pesarattu over and sprinkle 1 tea spoon of oil over the edges. Cook it for a minute , keeping a watch that it does not get charred.
Remove from the pan, and your Pesarattu is ready for eating. Sprinkle a little water on the pan and use the same proceedure for
making your next Pesarattu. Serve it hot with Upma and any chutney.
2.UPMA
INGREDIENTS:
Name | Quantity |
| Sooji/ upma rava | 1 cup |
| Water | 2 cups |
| Chena dal | 1 tea spoon |
| Urad dal | 1 tea spoon |
| Green Chillies | 2 |
| Ginger | small piece |
| Curry leaves | req. |
| salt | to taste |
| ghee | 1 tb spoon |
PREPARATION :
- Heat the oil in a suace pan. Add chena dal, urad dal, mustard seeds and heat on a low fire.
- When the dals become light brown and the mustard seeds crack up, add the green chilis after cutting them into small pieces, chopped ginger,
and curry leaves. - Add 2 cups of water and salt.
- When water starts boiling add one cup of Sooji continuously stirring. Then add one table spoon of butter. Reduce the heat and cook till it becomes a soft pudding.
- Remove from fire and keep it for 5 minutes.
- Your Upma is ready for serving. Eat it with any chutney or pickle. You may add a little lemon juice, if you like . It adds to the taste
of the Upma.