Made from whole green gram batter, Pesarattu has multiple health benefits. It’s a traditional breakfast recipe from Coastal Andhra and is quite popular among health enthusiasts. It’s low in fat, high in fiber and proteins. Make sure the accompanying chutney doesn’t have peanuts.
Recipe by: Sailus Food
Ingredients
1 cup Pesalu (whole moong dal/green lentil)
1 tbsp raw rice
1″ ginger piece
2 green chillis
1 tbsp cumin seeds
1 cup finely chopped onions
1 tbsp finely chopped green chillis
2 tbsp finely chopped ginger(optional)
salt
oil
Upma for the filling
1 cup upma rava (fine semolina, sooji, cream of wheat)
Most prefer to eat upma made of fine semolina than the coarse variety. So when buying semolina ask for the finer variety. If you make upma with the coarser kind, remember to add a little more water for it to cook well.
2 cups water
1 teaspoon urad dal (minappappu)
1/2 tsp spoon mustard seeds (aavalu, ria)
3 green chillies slit length wise
1″ ginger finely chopped
10 curry leaves
salt to taste
2 medium sized chopped tomatoes
1/3 tsp turmeric (pasupu, haldi)
2 tbsps oil
Method
- Soak the moong dal and rice in water for 24 hours.
- Drain the water and add green chilies, 1″ ginger piece, cumin seeds and salt.
- Grind the mixture to a smooth paste adding water as required. It’s similar to dosa batter or pancake batter..not too thin though. Keep aside.
- Meanwhile take a separate bowl and add the chopped onions, ginger and green chillis (you can avoid green chillis if you want less spice) and mix well.
- Prepare upma and keep aside.
- Heat a griddle or hot plate to medium heat and grease it with little oil.
- Pour a laddle full of pesarattu batter on it and spread it with the base of the laddle into a thin round layer like a pan cake and drizzle 1 tsp oil around the edges of Pesarattu.
- Top the pesarattu with some of the chopped onions and ginger. Cook until the pesarattu turns brown.
- Flip the pesarattu over the other side and let it brown on medium heat for half a minute.
- Flip it over again and add a big spoonful of upma in the center of the pesarattu.
- Remove from griddle and your Pesarattu-Upma is ready.
- Sprinkle some water on the pan and use the same proceedure for making your next Pesarattu.This makes approx 7-8 pesarattus.
- Traditionally its served with upma and ginger chutney.You can also serve with coconut chutney or coriander chutney.
