Pesarattu Upma

Pesarattu Upma

Cooking Time

Preparation Time : 480

Cook Time : 20

Total Time : 500

Ingredients

Serves 4

  • Green moong dal 2 cups

  • Raw rice 1/2 cups

  • Salt or to taste 1 tsp

  • For Upma : Semolina 1 cups

  • Green chilies chopped 2 nos

  • Ginger chopped 1/2 inch

  • Urad dal 1 tsp

  • Chana dal 1 tsp

  • Cashews halved 1 tbsp

  • Coriander chopped 1 tbsp

  • Salt or to taste 1 tsp

  • Ghee for making Pesarattu 1/4 cups

  • Mustard seeds 1/2 tsp

  • Cumin seeds 1/2 tsp

  • For Assembling : Onion chopped 1 cups

  • Ginger Chopped 2 tbsp

  • Ghee for making Dosa and Upma 1/4 cups

  • For coconut Chutney :Fresh Coconut chopped 1 cups

  • Roasted gram dal 1/4 cups

  • Green chili 2 nos

  • ginger 1/2 inch

  • salt 1/2 tsp

  • Coriander 3 sprig

Directions

  • 01

    Wash and soak the Green moong and rice for six hours

  • 02

    Grind them to thick Dosa batter adding enough water.

  • 03

    Stir in the salt and set ready

  • 04

    Heat a pan with ghee add the urad dal, Chana dal and cashews fry them until golden

  • 05

    Next add the mustard seeds, cumin seeds, chopped green chilli

  • 06

    Add 2 cups of water, chopped ginger,salt to taste and

  • 07

    Bring this to a soft boil.

  • 08

    Stirring constantly add the semolina and give it a good mix without lumps

  • 09

    Add the Chopped Coriander and turn off the heat

  • 10

    Heat a dosa griddle add a ladle ful batter and spread the batter in circular motion to form dosa

  • 11

    Add the chopped onions, Ginger and Coriander over the dosa generously

  • 12

    Add Ghee over the sides and in center of the dosa and cook on medium heat until golden roast

  • 13

    Fold in half and serve along Upma and Coconut chutney

  • 14

    For Coconut chutney : Grind the coconut, roasted gram ,salt, green chilli, ginger and Coriander to soft paste adding water as needed

  • 15

    Prepare the tempering of mustard and cumin seeds, curry leaves and add it to the ground chutney

Review

0

Please Login to comment

Link copied