Pesarattu with Upma, or Moong Beans Pesarattu with upma

March 2, 2008 at 3:48 am 1 comment


pesarattu-final-1.jpg

Pesarlu ( Moong beans) : 3 cups
Rice : 1/2 cup
Ginger : 5 thin pieces
Green chilli ; 3
Cumin seeds : 1 teaspoon
Egg : 1
Salt : 1 teaspoon
Cilantro : few

pesarattu-making2.jpg

Preparation :

1. Take moong beans( pesarlu) and rice in a bowl. Wash them and soak for 8 to 10 hours or over night.Remove the water and add ginger, green chilli, cumin seeds and salt. Grind in to smooth paste(It should not too thick or thin). Add egg yoak and mix it well.

2. Heat dosa skillet. When the skillet is hot, rub the skillet with wet cloth, then pour 1/2 cup pesarattu mix and spread out into a thin circle with base of the big spoon. Spray little oil on the top. Let it heat to golden brown. It may be flipped to cook on the other side. Serve with upma and ginger chutney or peanut chutney.

Pesarattu is very tasty with sooji upma.

Sooji Upma:

pesaratuu-upma-final.jpg

Preparation:

Sooji : 1 cup
Onion : 1/2 cup
Urad dal : 1 tea spoon
Cumin seeds, Mustard seeds and curry leaves : few
Vegetable oil : 2 table spoon
Green chilli : 1
Ginger garlic pulp : 1/2 spoon
water : 4 to 5 cup

Preparation:

1. Heat 1 table spoon oil in a skillet add sooji ravva fry to moderate heat. Stir it constantly to light brown color and set aside.

2. Heat oil in a pan or bowl. Add mustard seeds, cumin seeds and curry leaves. When the seeds splutter, add urad dal and ginger garlic paste. Fry for few seconds, add green chilli, onion and fry until the onions turn light golden color. Now add salt and water, cover the pan with lid up to boiling water.

3. Add fried ravva slowly stirring it constantly. Stir till it become thick. Turn off the heat. Garnish with cilantro leaves.

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Entry filed under: Breakfasts.

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