Andhra Special - Pesarattu Upma

 Andhra Special - Pesarattu Upma

 Who doesn't love the classic Andhra breakfast - Pesarattu Upma? This is a classic combination that can be eaten for breakfast or as an anytime snack. It goes best with coconut chutney. It also tastes great with ginger chutney. The crisp Pesarattu is made out of spilt green gram dal. It can be made with whole moong too or with yellow gram dal , but the traditional way is with split green gram dal. Removing the skin while washing the dal is a bit laborious, but the end result makes up for all the hard work put in. 

The Upma is made with simple ingredients so as not to take away the attention from the Star - the Pesarattu. While each dish can be eaten separately, they complement each other if eaten together. 

This is a very nutritious breakfast dish . Green gram aids weight loss, enhances heart and digestive health, prevents diabetes and is rich in nutrients. It is also said to boost blood circulation. 

There is an interesting combination of flavours in this special dish . Crisp Pesarattu, fried onions, the sharpness of green chillies and the pungency of diced ginger, all this accompanied by a mild Upma, and a perfectly mellow coconut chutney. A marriage of flavours made in heaven.

Ingredients: 

For the Pesarattu:

2 Cups split Green Gram Dal ( Washed and soaked in water for three hours)

1 Tbsp rice ( optional) Wash and soak with the green gram dal.

1 Tsp Cumin Seeds

2 Tsps Chilli Powder

1/2 Tsp Turmeric Powder

1 1/2 cup Onions diced

1/4 cup Green Chillies finely chopped

1/4 cup Ginger finely chopped

A mix of Oil and Ghee for frying the Pesarattu

For the Upma: 

1 cup Upma Sooji/ Rava 

3 Green Chillies - Chopped 

1/2 inch piece Ginger - Chopped

1/2 Tsp Mustard seeds

1/4 Tsp Urad Dal 

1/4 Tsp Channa Dal

1 Sprig Curry Leaves

10 - 15 Cashew nuts

2 Tbsp Oil

2 Tbsp Ghee

A few Coriander Leaves - finely chopped

Salt to Taste

For the Coconut Chutney:

1 Cup Grated Coconut

2 Cloves Garlic

4 Green Chillies

2 Red Chillies

1/4 Tsp Mustard Seeds

1/2 Sprig Curry Leaves

Oil for tempering

Salt to taste

Let's get started:

The first step is to prepare the Pesarattu batter. 

Take the Green Gram Dal that has been soaking for about three hours. Rub  the green gram between your palms so that the green husk comes away. Wash the gram and remove as much of the green husk as possible. Some people like to leave it on as it is very nutritious. But in our house, we remove most of it. This may require  four to five rounds of rubbing and washing.

Once the green gram dal is washed , put it in a mixer jar along with the cumin seeds, chilli powder and turmeric powder. With very little water blend to a fairly smooth paste. It blends very fast so take care not to make it into too smooth a paste. Add salt to taste and mix well. Keep aside till ready to make the pesarattu.

Next let's make the Upma. 

In a pan, dry roast the Upma Sooji/ Rava on low flame for four to five minutes. Don't let it change colour or burn. Keep it aside. 

In a pan, heat the oil and the ghee. When hot, add the mustard seeds, urad dal, channa dal and curry leaves. Next add the cashew nuts, chopped green chilies and ginger. Stir for a minute. Add salt and 2 1/2 Cups of water.

When the water comes to a rolling boil, Add the Upma Sooji/ Rava slowly, stirring all the time to avoid lumps. When all the rava has been added, keep mixing till it is thickened. Switch off the stove, add the chopped coriander leaves and and continue stirring for a minute or two. Let the Upma rest for some time.

Now for the coconut chutney.

In a mixer add the grated coconut, green chillies, garlic and salt. Blend till fairly smooth. Remove to a serving bowl. 

In a small pan, heat 1 Tsp Oil and add the mustard seeds, red chillies and curry leaves. When the mustard seeds stop spluttering, add it to the coconut chutney and mix well. 

Let's get the Pesarattu going.

Heat a dosa tawa. When hot, spread a ladle of the batter till it is thin and evenly spread. Spread a mixture of diced onions, green chillies and ginger on the Pesarattu. Tap them into the dosa with a spoon.

Pour a spoonful of Oil/ Ghee mixture around the edges. Cook on medium to low flame.

Ensure that the bottom is a nice golden colour. Carefully flip the pesarattu and let the second side with the onion topping fry for a minute on low to medium flame. Add a spoonful of Oil/ Ghee mixture around the edges. 

After a minute, flip it over. Place a spoonful of Upma in the center and fold the pesarattu. 

Alternately, you may serve the Upma separately.

Serve hot with coconut chutney. 

Pesarattu is served one at a time, hot off the stove to one person at a time. That way everyone gets piping hot crisp pesarattus. 

Enjoy.

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