Thursday, May 3

Pesarattu with upma

Pesarattu is a key item in Andhra cuisine, it is more similar to Dosa but the batter is made of green mung beans, the taste is unique and fantastic. It is usually thin and crispy, with onions, green chillies and coriander chopped and filled. It is accompanied by Allam Chutney mainly made of ginger. MLA Pesarattu is more popular variety of pesarattus which has Upma as filling.

You wouldn't believe that I had never tasted pesarattu until last year. I have heard abt pesarattu thru my Andhra friends and the pesarattu which I saw in sailu's blog really attracted me. I made pesarattu the first time seeing the recipe from her blog and it came out very well. Now it is a regular menu in our house.This is my entry for this month's RCI event(Andhra cuisine) which was started by LakshmiK of veggie cuisine and hosted by Latha of Masalamagic .As pesarattu starts with the letter 'P', this is also an entry for the Nupur's A-Z of indian vegetables for this week.


Whole moong dal- 1 cup
Raw rice- 1 tbsp
cumin seeds-1 tsp
green chillies-3
ginger- 1" piece
salt to tsate
For topping
onions- 2 finely chopped
green chillies-2 small finely chopped
ginger- a small piece finely chopped

For upma

Rava- 1 cup
water- 2 cups
mustard seeds- 1/2 tsp
channa dal- 1/4 tsp
curry leaves- a few
green chillies- 3 slited
ginger- a small piece chopped finely
oil/butter- 4 tsp
turmeric powder(optional)
salt to taste


Soak the moong dal, cumin seeds, green chillies, rice and ginger in a bowl overnight or for 8 hrs.
Grind all this with salt and water into a fine batter.
For preparing upma , heat oil/butter in a pan and add mustard seeds,channa dal,curry leaves,onions,ginger and green chillies. Saute till the onions become transparent, then add water and salt. when the water boils simmer the flame add the rava slowly little by little stirring continuously , so that there are no lumps. Close it with a lid for 2 to 3 minutes or till the rava is cooked.
For making Pesarattus , heat a tawa and spread the batter in a circular way, like how u do for dosa. Spread chopped onions, chillies and ginger on top and sprinkle oil to the sides. When it turns brown underneath flip it over and abt a tsp of oil on the sides .

Pesarattus are ready... keep some upma in the center of the pesarattu, fold it and serve hot with ginger chutney.


archana said...

Prema thanks for sharing such a lovely and new dish.Upma inside dosa really new to me . I have tasted them separately but will surely try your recipe some time :)

Asha said...

Prema,really mouthwatering and colorful:)
I have never made this but I have seen the photos in the cookbook with whole moong in the dosa and a hole in the middle to drizzle the oil to make it crisp!
I think your way is easy to spread than whole moong in there!Great entry,thanks:)

Menu Today said...

Hi prema,
Lovely looking MLA Pesarattu. Thanks for sharing.

USHA said...

Hey prema....Pesarattu with upma looks looks cripsy too...

DEEPA said...

great prema ...too good ..simple and excellent recipe ...thks for sharing

Richa said...

it is such a tasty combo, prema. The pics are beautiful, what a lovely contribution to RCI & A-Z.
I've tasted it and is truly amazing.

Sandeepa said...

Lovely entry for "P" . Don't think I have tried this though have seen it on the menu in some reastaurants

sra said...

ah prema, now where do i go for pesarattu? it's rarely available outside AP!

Reena said...

this is something i always order when i go to udupi restaurants but never attempted it. looks so good.


Roopa said...

prema looks good, does it turn crisp do we make the batter thin like for paper dosa?.
Yours looks very yummy and goign to try this!

Sia's Corner said...

what a combination...a new twist:) for the beginner in making pesarattu u have got a winner here:)

indosungod said...

Prema looks really good. Is this the same as Adai?

Ramya's Mane Adige said...

Hey!! Am a first timer to your blog... You have a nice one!!Pesarattu and Upma is an interesting combination!!! Even I have a version of pesarattu on my blog. Check it out when you find time...

macmohan said...

Is this pesarattu more like Adai Dosai South Indian recipe.

The topping up of upma is interesting. Normally aloo, mushroom, gobi, and chutneys are the ones spread inside. This dish is a good variety to make.

Sharmi said...

pesarattu looks good but wondering how a upama would taste inside it. real new combi Prema!

Sreelu said...

Hey Prema,

Excellent entry for Andhra recipe. I love pesara attu's so delicious.

Thanks for your comments on my blog

Nupur said...

Just delicious! Thanks so much for participating!

Sukanya Ramkumar said...

Nice one.... Beautiful colour....My pesarattu came in light green colour...Ur bright colour in very nice.

Kribha said...

I've heard about this dish so many times but never tasted it. Your picture makes me want to try it soon. Nice work,very colorful & a nice combo with upma. Thanks for sharing this. said...

Love the idea of pesarettu with upma! I wish I could have a taste...


Manasi said...

Love this.... I MUST MAKE IT!!! thanx a lot!