Pesarattu upma is a famous breakfast dish in Andhra Pradesh. Well, this is a curry made out from that very much dosa. This can either be served as a dry curry along with rice or can also be eaten as a snack.
Ingredients :
— Green Moong Dal / Pessalu - 1 ½ cups
— Green chillies - 8-10
— Curry leaves
— Roughly chopped onions - 2cups
— Salt - as per taste
— Jeera Powder - 1 spoon
— Dhaniya Powder - 1 spoon
— Chilli Powder
— Dry red chillies — 3-4
— Jeera - 1tsp
— Ginger - 1 inch
Recipe :
1. Soak the green moong dal / Pessalu overnight or for 6-8 hrs.
2. In a blender, add soaked dal, jeera, 3-4 green chillies, ginger pieces and add salt. Blend this into nice paste not very coarsely.
3. Grease oil to a pan and pour the batter like a cake of 1/2 inch thick.
Let it roast nicely with oil and lid closed.
4. Flip carefully without breaking and roast till its completely cooked. Poke a knife and when pulled out, it should be clean.
Let it cool before you cut into pieces. You can cut into more small pieces.
5. In a pan, heat 2 tbsps of oil and add green chillies, curry leaves, dry red chillies. Add onions and fry.
6. Fry till onions raw smell wades off. Add salt and turmeric and fry. Once onions are fried you can add chilli powder, jeera powder and dhaniya powder. Mix well.
7. Add pesarattu pieces and mix properly. Close the lid and cook for 5mins.
8. Turn off the heat and serve.
This can be served with rice or can be eaten as is like a snack..
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