Nalini'sKitchen: Pesarattu Upma

Today's recipe is Andhra special pesarratu upma.Pesarattu is a kind of crepe made with whole mung beans and a simple upma made with semolina is topped .It is served along with a spicy,tangy ginger chutney.Pesarattu with upma is a healthy and filling meal option.

Originally the upma used to top the pesarattu is white in colr and no turmeric powder is added.I normally make the upma in yellow color,so I added.It is purely optional.

Pesarattu Upma

Basic Information

Preparation time ~ 20 minutes
Soaking time ~ 6-7 hours

Cooking time ~ 30 minutes

Makes ~ 4

Ingredients

To make Upma

Ingredient	Quantity
Semolina/rava	1/2 cup
Onion(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2 (slit lengthwise)
Ginger/inji (finely chopped)	1 tsp
Curry leaves	few leaves
Coriander leaves(finely chopped)	1 tbs
Cashews/mundiri(finely chopped)	1 tbs
Turmeric powder/manjal podi	1/4 tsp(optional)
Salt	3/4 tsp
Oil	1 tbs

For the Tempering

Mustard seeds/kadugu	1 tsp
Urad dhal/uluthaparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1 (broken)

To make Pesarattu

Ingredient	Quantity
Whole mung beans/paasipayaru	1/2 cup
Raw rice/pacharisi	2 tbs
Ginger/inji	1 inch piece
Green chilly/pachamilagai	2
Salt	1 tsp
Oil	to cook pesarattu
Onion,green chilly and coriander leaves (finely chopped)	as needed to top the pesarattu

Method

Heat a tsp of oil and fry the semolina in a medium flame till a nice aroma comes out.Remove it and keep it aside.
Heat the oil in a pan,do the tempering,add in the cashews fry it till golden.Now add in the chopped onion,curry leaves and green chilly,saute until transparent.

Now add in the fried rava and give it a mix.Add in the boiling water and mix it well.Cook it until the water gets absorbed.Now add in the turmeric powder and mix it well,if needed add a tsp of oil and cook it for couple of minutes in a low flame.Add in chopped coriander leaves and put off the flame.

To make pesarattu

Soak the mung beans in water for atleast 6-7 hours or over night.Grind the soaked whole mung beans,rice along with ginger,green chilly,cumin seeds and salt to a fine paste.Transfer the batter to a bowl and adjust the consistency with water.

Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a thin circle.Immediately sprinkle the chopped onion and green chilly.

Gently press it with the spatula.and drizzle the oil.Let it cook for a minute.Once the dosa gets cooked, keep 2-3 tbs of upma on top the dosa.Spread it evenly on the pesarattu and sprinkle some chopped onion and coriander leaves.Loosen the edges of the cooked pesarattu with a spatula and fold it and remove it from the pan.