Mom's Recipies

This is a tastiest and traditional breakfast dish of Andhra Pradesh.Its a whole green gram lentil (moong dal) dosa stuffed with Upma. Pesarratu and Upma are two separate dishes. Each of them goes by itself and the combination is called Pesara Attu Upma.This tastes well with ginger chutney.


PesarAttu

1 cup whole moong dal (pesalu/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
salt
oil
Upma for the filling

1)Soak the moong dal and rice overnight.
2)Next day Drain the water and add green chilies,1" ginger piece,cumin seeds and salt.
3)Grind the mixture to a smooth paste adding water as required.It's similar to dosa batter..not too thin though.Keep aside.

4)Meanwhile take a separate bowl and add the chopped onions,ginger and green chillies(you can avoid green chillies if you want less spice)and mix well.

5)Prepare the upma and keep aside.
6)Heat a griddle or hot plate to medium heat (if you sprinkle water it has to sizzle)and grease it with little oil.
7)Pour a spoonful of pesarattu batter on it and spread it into a thin round layer like a pan cake and drizzle 1 tsp oil around the edges of Pesarattu.
8)Top the pesarattu with some of the chopped onions and ginger(about 1 tbsp).
9)Lower the flame for 2 mts and then turn the flame to high.
10)Cook until the pesarattu turns golden brown.

11)Flip the pesarattu over the other side and let it brown on medium heat for half a minute.
12)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.

13)Sprinkle some water on the pan and use the same proceedure for making your next Pesarattu.
14)Traditionally its served with upma and ginger chutney.You can also serve with coconut chutney.

Upma Procedure:-

1 cup upma rava (fine semolina,sooji,cream of wheat)
2 cups water
2 tbsps chana dal (senagapappu)
1 tsp urad dal(minappappu)
1/2 tsp spoon mustard seeds(aavalu,ria)
1 tbsp oil
1 tomato
3 green chillies slit length wise
1" ginger finely chopped
10 curry leaves
salt to taste
1/3 tsp turmeric(pasupu,haldi)
1 tbsp ghee/butter (optional)

Dry roast the upma rava for 5 minutes.Its color shouldn't change.Don't burn it.Keep aside.
Heat the oil in a cooking dish. Add the mustard seeds and let them splutter.Now add the urad dal,chana dal and on low heat let it brown.....approx 1 minute.
Now add the curry leaves,ginger,tomatos and green chillies.
Add coriander leaves and salt.
Add 2 cups of water and bring it to boil.
Now slowly pour the upma rava and stir continuously to avoid lumps and mix well.
Add 1 tbsp ghee or butter and cover and cook till it becomes soft like a pudding...approx 7-8 minutes.
Remove from fire and set aside for 5 minutes.You may add 1 tsp of lemon juice,if you like.It adds flavour to the Upma.
Serve with pesarattu.



Note:-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.