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Andhra Special Pesarattu Upma
 (Click image for enlarged view) 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 BatterMaking the UpmaPreparing the ToppingsMaking the Pesarattu  (Click image for enlarged view) 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  (Click image for enlarged view) Ingredients for Upma 1 cup semolina(suji)2 green chillies1/4 inch chopped ginger1/4 tsp urad dal1/4 tsp mustard seeds1/4 tsp cumin seeds1 spring curry leave1 tbsp oil3 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 onions1/4 cup split mung dal without skin3 tbsp chilli flakes2 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  (Click image for enlarged view) 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: Pesarattu tastes good when lightly crispy and served hotCheck the consistency of the batter before making , it should not be thickDo not add too much rice it makes the pesarattu hardWe can store this batter upto two days in refridgerator I am sending this to the wonderful events Any one can cook series:3,FB hosted by ayeesha ------------------------------------------------------------------------------------------------ Tags: Pesarattu, andhra special dosa, healthy,upma, breakfast 
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