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We hope you got insight from reading it, now let’s go back to upma pesarattu recipe. To cook upma pesarattu you need 25 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Upma Pesarattu:
- Use For Pesarattu :-
- Prepare 1 cup Green Moong Dal :- (Cleaned, washed and soaked overnight)
- Prepare 1/2 cup Raw Rice :- (Cleaned, washed and soaked overnight with green moong dal)
- Take 1 inch Ginger
- Take 2-3 Green chillies
- Take 1 tspn Jeera / cumin
- Prepare To taste Salt
- Take as needed Ghee - To make dosas
- Get For toppings :-
- Take 3 medium sized Onions :- Finely chopped
- Get 1 tbspn Jeera / cumin
- Prepare 2-3 Green chillies -finely chopped (Optional)
- Get 1 inch Ginger - finely chopped (Optional)
- Take 1 tbspn Oil
- Prepare For Upma :-
- Use 2 tbspn Oil
- Prepare 1 tspn each Chana Dal, Urad dal / bengal gram,black split gram
- Use 1/2 tspn Mustard seeds
- Provide 6-7 Curry leaves
- You need 3 chopped Green chillies
- Get 1 medium sized Onion chopped
- Take 1 cup Sooji / semolins Dry roasted
- Use To taste Salt
- Provide 2 tspn Ghee - (Optional, but this really makes a difference in the taste of upma)
- Take 3 cups Water
Instructions to make Upma Pesarattu:
- Prep for Pesarattu :- In a mixie jar add the pre-soaked green moong dal, rice (discard the water in which they had been soaked), ginger, green chillies, jeera and salt. Add water and make a smooth paste. Add water to adjust the consistency. It should be like regular dosa batter.
- Heat oil in a pan and fry the ingredients mentioned for toppings. Fry them till the onions are translucent. You can add the toppings raw also, but frying them really adds to the taste. (A tip shared by my mother-in-law).
- Now make the upma :- Heat oil and add Chana dal,urad dal, mustard seeds and curry leaves and fry till the dals are brown.
- Add onions and green chilies. Fry till the onions are translucent.
- Add water and salt. Mix well. Bring the water to a boil.
- Now simmer the heat and slowly add the pre-roasted sooji (you can use a spoon to add the sooji)while stirring continuously (to avoid any lumps). Be careful in this step, if possible use a long spatula, as the sooji tend to splutter while adding in the water.
- Keep mixing till the sooji absorb the water completely.
- Add ghee and mix well.
- Switch off the heat and keep this covered for 5 mins.
- Now make the upma pesarattu :- Heat a greased dosa pan or non-stick tawa. - Pour a small cup of batter on the tawa and spread the batter to make a thin dosa. - Add the fried toppings and press slightly using your spatula. - Pour ghee on the edges.
- When the pesarratu is cooked and you get a brown bottom, flip it to other side and cook for another 30 secs. - Now flip it and spread the upma over the pesarattu. Fold and serve hot with some ginger/ onion chutney on the side.
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