Andhra Special Pesarattu Upma

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Pesarattu is a signature breakfast in andhra the southern state of india."Pesar" means green gram and "Attu" means pancake in telugu. It is a greenish dosa made with green gram with a topping of crunchy onion,cumin seeds,ginger and green chilli. It is served with upma and alam pachadi (ginger chutney). It is a sumptuous breakfast for all, looks very attractive and is highly nutritious too .

My in laws are from Kakinada a famous town in Andhra and it is famous for its delicious kajja(sweet) and pesarattu.These are sold in restaurants as well as in street stalls.( Know more about Kakinada )

My MIL makes the best pesarattu and the toppings she uses is very unique which is kakinada style ..Apart from onion,cumin seeds she uses split mung dal and chilli flakes which give it a very unique flavour.

Before marraige I was not a big fan of pesarattu but after trying my MIL version I am a big fan .And now it is one of my favourite weekend breakfast.I am sure you would enjoy it too.

The whole process requires

• Preparing the Batter
• Making the Upma
• Preparing the Toppings
• Making the Pesarattu

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Step 1 - Preparing the Batter :

Ingredients for Pesarattu

• 2 cups whole green gram
• 1/8 cup rice
• 5 green chillies
• 1/2 inch ginger
• 1/4 tsp turmeric powder
• 1 tsp oil for each pesarattu
• salt to taste

Soak whole green gram n rice with sufficient water for 5 hrs or overnight

After 5 hours wash it throughly n make a fine paste along with chillies n ginger with the required amount of water needed to make smooth paste(smooth and flowy like dosa batter) in blender then add salt n turmeric powder ,stir nicely n ur pesarattu batter is ready

Step 2 - Making the Upma

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Ingredients for Upma

• 1 cup semolina(suji)
• 2 green chillies
• 1/4 inch chopped ginger
• 1/4 tsp urad dal
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 spring curry leave
• 1 tbsp oil
• 3 cups water

Heat 1 tsp oil in a pan ,add suji and stir contineously for 3 mins or till it turns light golden brown ,shift rava to a plate n keep aside

Now heat oil in the same pan, add urad dal,cumin seeds n mustard seed ,once mustard seeds starts to splutter add geen chillies,ginger n curry leave n stir for 30 sec n then add the water and salt ,once water starts boiling add suji continously stiring the water .It will slowly thicken in 2 minutes,switch off the stove immediately ur upma is ready . Take the pan from flame n mix it one more time.

Step 3 - Preparing the topping

Ingredients for topping

• 1 cup chopped onions
• 1/4 cup split mung dal without skin
• 3 tbsp chilli flakes
• 2 tsp cumin seeds

Keep mung dal soaked in 1 cup water for 30 min,then discard the water n keep it aside , Chop the onions and keep aside. Keep all the toppings ready in separate bowls to sprinkle on the pesarattu.

Step 4 - Preparing the Pesarattu

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Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin and about 8 -10 inch diameter

Top it with a sprinkle of chopped onions ,red chilli flakes,little soaked mung n cumin seeds.

Add few drops of oil and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Serving Procedure

Take 2 scoops of upma put in the center and fold from both sides or keep the upma in the side.Serve hot.

Note:

1. Pesarattu tastes good when lightly crispy and served hot
2. Check the consistency of the batter before making , it should not be thick
3. Do not add too much rice it makes the pesarattu hard
4. We can store this batter upto two days in refridgerator

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Tags: Pesarattu, andhra special dosa, healthy,upma, breakfast