April 5, 2016

Pesarattu - Upma with Allam Pachadi (Moongdal dosa,Upma with ginger chutney)

Pesarattu - Upma is one of the best,tastiest and most popular traditional breakfast recipe in Andhra Pradesh. Thin,crispy,tasty and healthy Pesarattu and upma with ginger chutney makes your breakfast special !! The spicy,tangy and sweet taste of Allam pachadi(ginger chutney) is indefinable. As this Pesarattu is made with whole green gram the health quotient is high which is rich in proteins that helps in improving immunity against infections and it also helps in reducing cholesterol levels so that you can get rid of heart diseases. We can make this dosa instant without fermentation. So those who are not aware of dosha making also can try this Pesarattu !! Do try this combo once and enjoy the taste!!

Pesarattu - Upma with Allam Chutney
Ingredients for Pesarattu :
 2 cups of pesalu / green moong dal /green gram
 1/4 cup of raw rice
 5 - 6 green chillies ( can adjust as per your taste)
 Salt to taste
 1 inch piece of ginger
 1 table spoon of cumin seeds
Ingredients for Topping :
1 Onion, finely chopped
2 green chillies, finely chopped
1/2 inch piece of ginger, finely chopped or grated
1 table spoon of Oil
1 table spoon of coriander leaves
Method :
1. Wash and soak Green gram/pesalu and raw rice in enough water for about 4-6 hours.
2. Blend soaked  green gram, rice, green chillies, ginger pieces, salt together with 
     required water.  Bring it to right consistency. Batter should be always smooth and
     little bit thick like dosha batter. Add cumin seeds, mix well , keep aside
3. Heat a pan till hot, pour a laddle full of batter over it.Spread the batter using the back of
   the laddle into a thin round layer.Sprinkle the toppings over the dosa evenly.
4. Add 1/2 table spoon of Oil or ghee on top and edges of the Pesarattu.
5. Lower the flame for 2minutes then turn the flame to medium.When the top surface of the
    Pesarattu cooked(will turn golden brown colour), slowly remove the dosa from the sides 
    and flip it.
6. Allow pesarattu to cook for one more minute. A little more ghee or oil can be drizzled if
    needed. Remove the flame, fold into two halves,serve with hot hot upma and ginger
   chutney. Enjoy!!

Ingredients for Upma :
1 cup of  Suji / bombay rava /Upma rava
1 Onion , finely chopped
2 Tomatoes, finely chopped
3-4 green chillies, finely chopped
1 inch piece of ginger, finely chopped
5- 6 nos of Kaju pieces
1 table spoon of Coriander leaves
2 table spoons of Oil
1 spoon of Chana dal
1 spoon of urad dal
1/4 spoon of mustard seeds
1/4 spoon of cumin seeds
3 cups water ( I usually try this ration 1: 3(1rava : 3water) to get smooth rava)
Salt to taste
Preparation : 
1. Dry roast the suji/rava until the good smell comes out of it. Let it cool.
2. Heat a pan with oil, add chana dal,urad dal,mustard seeds,cumin seeds,fry until it turns 
    to golden colour.
3. Add finely chopped Onion, green chillies,fry for one minute till onions become tansculent,
    then add finely chopped tomatoes, Kaju pieces, curry leaves,fry till they become soft.
4. Add 3 cups of water and salt and let it come to boil, turn the flame to low,then add 
    roasted Suji/rava slowly by stirring it continuous to avoid lumps.
5. Keep covered and let it cook on low flame for 5-8 minutes.Once it is done, add finely 
    chopped coriander leaves, mix well. Keep it warm until you have pesarattu.Do not 
    let it become cold.

Ingredients for Allam pachadi / Ginger chutney :
3 inch big piece of Ginger, cut into small pieces
Big lemon size Tamarind
2 Cubes of Jaggery ,finely crushed
3 table spoons of Chana dal
3 table spoons of Urad dal
1 table spoon of mustard seeds
1/2 table spoon of cumin seeds
10 Dry red chillies , broken into pieces
5 - 6 Green chillies
2 table spoons of oil
1 table spoon of asafoetida/hing/inguva
Salt to taste
pinch of turmeric powder
Method :
1. Heat a pan with oil, add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilli
    pieces. Fry them for 2 minutes on medium flame.
2. Add ginger pieces, green chilli pieces to it, add asafoetida, fry for one more minute.
    Switch off the flame.
3. Remove the seeds from tamarind and soak it in water for few minutes. Then make 
   thick tamarind pulp. 
4. Finely crush the jaggery.
5. Now grind all the ingredients along with tamarind pulp,jaggery powder,turmeric powder
    and salt to a smooth paste.
6. Serve this tangy, sweet allam pachadi with yummilicious hot hot pesarattu and upma.
    Enjoy your breakfast in Andhra style !!!

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