Upma Pesarattu

Well when one thinks of famous foods from Andhra, this is what comes invariably to mind.

Everybody at home likes this so much, so Mom makes it a point to have a reminder for this dish.

Upma, when it is served with the Pesarattu, the combi is ultimate.

To make the Pesarattu, we need the following,

For the batter

Whole Moong Dal – 2 cups
Raw Rice – ½ cup
Green chillies – 3
Ginger Optional
Red Chillies – 2
Salt as required.

For Topping
Jeera as required
Sauteed Onions
Green Chillies
Ghee
Oil.



Method to prepare:

Soak the Moong Dal and Rice for 3 – 4 hrs separately.

Grind it with Red chillies and Green Chillies into a smooth paste.

Heat a pan, add a spoon of Oil. Once the pan is hot, pour a spoonful of batter.

It has to be spread very thinly as dosas. Sprinkle sautéed Onions and Jeera on top.

Add little ghee for better taste.

Serve Crispy hot Pesarattu with Upma and Coconut Chutney

To make the upma

Rava – 1 cup
Onions chopped – 1 medium
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp
Mustered – ¼ spoons
Channa dal – 1 spoon
Urad dal – 1spoon
Curry leaves – 5 to 6
Cashew Nuts -10
Oil – 3 tbsp
Peanuts - 1 tbsp (opt)
Method to prepare:Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add Bengal gram and cashew nuts, curry leaves, chopped chillies Let it fry for 2 mins.

Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.

Now add water and salt, cover with lid. Bring it to boil.

When the water starts boiling, sim it and add the roasted rava slowly with out lumps  formed. Add Ghee around the tawa. Cover it again and let it get cooked for 5 mins. Remove the lid and again add ghee around the borders. Mix well and let it rest covered for another 5 mins.
Ground nut chutney:
Ground nut-100gms
Fried chena dal-hand full
Fresh coconut-1/4 in 1 coconut
Green chilli-3long
Curry leaves-1small bunch
Jeera-1pinch
Tamarind-1/2 inch
Salt as per tasteFor talimpu:
Dry red chilli-1
Urad dal+chena dal+jeera+mustard seeds all-1tsp
Oil-3tsp
Heat pan with 2tsp oil Halffry Ground nut, chille last add some curry leaves
Griend all other ingredients with little quantity of water make thick paste (not very smooth)
Heat pan with 1tsp oil add Urad dal+chena dal+jeera+mustard seeds all-1tsp
And red chilly turn spluttering adds curry leaves .turnoff stove add paste.
Mouth watering chutney ready to serve with dosa.
PESARATTU WITH CARROT

3 greated fry little add salt&1/2 tsp chillipowder
for topping(like curry)
same pesarattu batter pour dosa on tawa
sprinkle carrot curry,onion, chilli, ginger, jeera
serve with ginger chutne