Andhra Special Pessarattu-Upma

Pesarattu made from soaked whole mung beans has a greenish hue, while yellow coloured Pesaralu, made from peeled mung beans, gives a fine golden yellow tint to the dosa when roasted. Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from ginger and tamarind.

Upma pesarattu is a favourite in Andhra Pradesh, especially in coastal Andhra and East Godavari and West Godavari.






Ingredients

1 cup whole moongdal(pesarapappu)
1/2 cup raw rice
2 tsp grated ginger
1 big onion chopped fine
3 green chillies chopped fine
1 tsp jeera
3 dry red chillies
pinch of turmeric
salt

Method:

Soak the rice n moong dal along with dry red chillies overnight.

Just 1 hr before making the dosa grind the soaked ingredients with pinch of turmeric into a smooth paste(it should be of the same flowing consistency like the regular dosa batter)Add salt to this .

Chop the onion n green chillies finely,to this add the jeera n grated ginger n keep aside.

Prepare regular upma n keep aside

Heat a pan,Cut a onion into half dip one half in oil n rub this onion with oil on the pan.

Now pour a laddle full of the batter onto the centre of the pan,and spread it just like we do for regular dosa.

Sprinkle some oil onto the dosa,n spread the onion mixture onto the dosa(as shown in the pic) n pat it down with the spoon.

U will notice that one side is cooked to golden brown,then flip the dosa n cook for 1 min.

Again flip it back ,lay few tbsp upma on the centre of the dosa n fold n remove.

Serve hot with allam chutney or coconut chutney

Note u no need to ferment the batter n if u dont like eating raw ginger then put it in into the batter n grind it along with it it.Try mostly to use the non stick pan as the dosa comes out easily.Try to make a medium thickness dosa rather than making it too thick or too thin.