link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: ANDHRA PESARATTU WITH UPMA

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Wednesday, June 28, 2006


Ours is an evening tiffin family. So everyday we have to think of making something for tiffin. Something new is always welcome. Here is the recipe for pesarattu, some of you’ll maybe already making this recipe but for others it will be a refresher.
The Andhra Pesarattu is a spicy snack similar to our Adai but more nutritious as it has the Green Moong Dal.
“For those who have a problem with onions u can avoid onions in the recipe”.
Whole green gram with skin - 1 cup
onion -1 medium sized
ginger - a small piece
green chillies - 5
salt 1 tsp
Raw rice- 2 Tblsp
For Topping
Finely chopped onions - 3/4 cup
Finely cut green chillies -1 Tblsp
cumin seeds - 1/2 tsp
Serves about 10 pesarattu dosas.
Preparation :
Soak green gram and rice together for 9-10 hrs in enough water. After that grind with onion, ginger and green chillies. Add salt at the end of grinding.
For the topping Heat oil and fry cumin seeds, green chillies with diced onions for 2- 3 mins or till the onions is transparent, If your taste buds want it a little spicy, chop one or two chilies more into small pieces and add these also to combination) .Keep this seperately in another plate. Heat a heavy dosa pan/tava. Pour dosa by spreading from the centre. Add a teaspoon of oil around the dosa. Sprinkle the topping and press with the flat ladle. Fry in medium flame till the dosa becomes crisp. Sprinkle a little water on the pan and use the same procedure for making your next Pesarattu. It is traditionally served with Upma and Ginger chutney by the Andhraiites.But u can also serve it hot with coconut chutney. Top it up with a teaspoon of butter for added taste. Since it is a spicy dish it is good to have it with butter. Weight watchers can avoid this.

1 cup Rava / cream of wheat
2 cups water
1 teaspoon chana dal (Kadalai paruppu)
1 teaspoon Urad dal (Ulutham paruppu)
1\4 spoon mustard seeds
1 tablespoon oil
2 green chillies
Small piece of ginger
Half a dozen curry leaves
3\4 teaspoon salt
Carrots cut into small pieces
Fresh peas
1 chopped onion
1 tablespoon of Ghee
Preparation :
Heat the oil in a Kadhai (wok) pan. Add chana dal, urad dal, mustard seeds and heat on a low fire. When the dals become light brown and the mustard seeds crackle, add the green chillies after cutting them into small pieces, chopped ginger, onion pieces and curry leaves. When the onions are cooked soft, add the other cut vegetables like peas and carrots. Add 2 cups of water and salt. When water starts boiling add one cup of Rava continuously stirring. Then add one table spoon of butter. Reduce the heat and cook till it becomes a soft pudding. Remove from fire and keep it for 5 minutes. Your Upma is ready for serving. Eat it with ginger chutney or any other chutney or pickle. You may add a little lemon juice, if you like . It adds to the taste of the Upma.
1 teaspoon chopped ginger
1\4 cup grated jaggery
2 tablespoons chana dal
1 tablespoon urad dal
5 red chilies
1\2 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon tamarind paste or u can use concentrated tamarind soaked in water also
A pinch of Asafoetida
1 teaspoon oil
Fry chana dal, urad dal, mustard seeds, red chilies and asafoetida in 1 tablespoon oil. Fry till the dals become brown and the mustard seed split. Wait till the mixture becomes lukewarm. Then add salt and grind the mixer into a powder. Add chopped ginger, grated jaggery, tamarind paste and water and grind again to a thick paste. Your ginger chutney is ready.
Eat Pesarattu and Upma with this chutney.
In all the recipes add salt and chilies to suit your taste.
The quantities given here are for one or two persons. For larger numbers increase
quantities proportionately.
Hope u enjoy your pesarattu served hot with Upma and Ginger chutney or any other combinations u want.Enjoy!!!!!!

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