Tuesday, November 13, 2018

PESARETTU / UPMA PESARETTU / GREEN GRAM DOSA / ANDHRA PESARETTU


Pesarettu is a popular breakfast dish from Andhra Pradesh. It is made with green moong dal batter  and does not require any fermenting. You may add a little rice flour to make thinner and crispier pesarettu. What makes this dosa different from the rest is that it is served with upma filling and not the potato masala. Allam pachadi (ginger chutney) goes well with this. It is a very healthy and filling breakfast.

Ingredients:
Green moong dal or whole moong... 1 cup
Rice flour ...................................... 2 tbsps
Cumin seeds .................................. 1/2 tsp
Green chillies ................................ 1 or 2
Ginger .......................................... 1 tsp
Coriander leaves ........................... 2 tbsps
Salt ....................................... ....... to taste
Oil ............................................... as needed to fry the pesarettu.

Method:

Soak the moong dal for 4-5 hours.









Grind it to a coarse batter adding green chillies, ginger, cumin seeds, coriander leaves, salt and water as needed.








Remove it in a bowl and mix the rice flour.









Mix it well to avoid any lumps.










Spread a ladleful of batter on a medium hot griddle. Spoon a little ghee or oil for roasting.







Spread upma on it. You may sprinkle a little podi if you like









Serve with chutney.










To make Upma:

Ingredients:
Semolina ...... 1 cup
Onion ............ 1 small (finely chopped)
Green chillies ....1-2
Ginger (grated) ..... 1 tsp.
Mustard seeds .....1 tsp.
Cumin seeds ......... 1 tsp.
Dry red chillies .... 2
Asafoetida ..... a pinch
Curry leaves .... 1 sprig
Salt .... ...... to taste
Oil ................ 2-3 tbsps.
Ghee ...1 tbsp.
Cashewnuts .... 6-8

Method:
1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves.
2. Now add the onion, green chillies and ginger. Saute for a few minutes
3. Add the semolina and salt. Stir for 4-5 minutes.
4. Boil two and half cups water and add to the semolina stirring continuously to avoid lumps.
5. Add a spoonful of ghee in the finishing stages for extra taste and texture.
6. Garnish with fried cashew nuts.

8 comments:

  1. Loved it. Upma filling seems an amazing idea.Can you add the recipe of ginger chutney too?

    ReplyDelete
    Replies
    1. Thanks Mona.. will make and post the ginger chutney recipe soon.

      Delete
  2. I love the idea of stuffing the healthy mung dall pancakes with upma. All freshly made too.

    ReplyDelete
    Replies
    1. It is healthy and filling Mina... do give it a try..

      Delete
  3. What a lovely looking breakfast! Wish I had some!

    ReplyDelete
    Replies
    1. You can make them Heidi.. very simple recipe it is.. just like pancakes.

      Delete
  4. These pancakes look delicious and so very healthy too. I usually serve them plain with pickle but I like the stuffing you have used.

    ReplyDelete
    Replies
    1. This is a traditional way of serving them in Andhra.Very filling.
      Do give it a try.

      Delete

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