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!!
2 cups of green moong dal /green gram
1/4 cup of raw rice
5 - 6 green chilies ( can adjust as per your taste)
Salt to taste
1-inch piece of ginger
1 tablespoon of cumin seeds
Ingredients for Topping :
1 Onion, finely chopped
2 green chilies, finely chopped
1/2 inch piece of ginger, finely chopped or grated
1 tablespoon of Oil
1 tablespoon of coriander leaves
Method :
1. Wash and soak Green gram and raw rice in enough water for about 4-6 hours.
2. Blend soaked green gram, rice, green chilies, ginger pieces, salt together with required water. Bring it to the right consistency. The batter should be always smooth and a little bit thick like the dosha batter. Add cumin seeds, mix well, keep aside
3. Heat a pan till hot, pour a ladle full of batter over it. Spread the batter using the back of the ladle into a thin round layer. Sprinkle the toppings over the dosa evenly.
4. Add 1/2 tablespoon 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 is cooked(will turn golden brown color), 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 upma and ginger chutney. Enjoy!!
1 cup of Suji / bombay rava /Upma rava
1 Onion, finely chopped
1 Tomato and 1 carrot, finely chopped
3-4 green chilies, finely chopped
1-inch piece of ginger, finely chopped
5- 6 nos of Kaju pieces
1 tablespoon of Coriander leaves
2 tablespoons 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 color.
3. Add finely chopped Onion, green chilies, fry for one minute till onions become translucent, 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 a boil, turn the flame to low, then add roasted Suji rava slowly by stirring it continuously 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.
A 3-inch big piece of Ginger, cut into small pieces
Big lemon size Tamarind
2 Cubes of Jaggery, finely crushed
3 tablespoons of Chana dal
3 tablespoons of Urad dal
1 tablespoon of mustard seeds
1/2 tablespoon of cumin seeds
10 Dry red chilies, broken into pieces
5 - 6 Green chilies
2 tablespoons of oil
1 tablespoon of asafoetida/hing/inguva
Salt to taste
pinch of turmeric powder
Preparation :
1. Heat a pan with oil, add chana dal, urad dal, mustard seeds, cumin seeds, dry red chili pieces. Fry them for 2 minutes on medium flame.
2. Add ginger pieces, green chili pieces to it, add asafoetida, fry for one more minute. Switch off the flame.
3. Remove the seeds from the tamarind and soak them in water for a 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 pesarattu and upma.
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