- Soak moong dal. Soak rice for 1~2 hours. Grind the soaked moong and rice along with green chilies, ginger, cumin seeds and salt into an almost smooth batter adding just enough water. Prep the Onions: Prepare the onions by adding salt and mixing well. Set aside. To make Upma: Heat oil in a wok add urad, chana, mustard seeds, cumin seeds, dry red chili. Once the seeds start to sputter and the dals turn golden, add grated ginger and green chilies. Cook for 1 minute. Next add onions and cashews, saute until onions turn translucent, about 3~4 minutes. Next add the mixed vegetables and cook covered until they turn tender, about 6~8 minutes. Add 3 cups of water and bring to a boil. Add salt and mix well. Lower the heat and slowly add the sooji, stirring the water constantly to avoid forming lumps. Cook covered for 3~4 minutes. Turn off the heat and add the lemon juice. mix well and serve. Adding 1~2tsp ghee at the very end gives the upma a very nice flavor. Heat a griddle on medium-high heat. Pour 2 ladles of batter and using the back of the ladle, spread it around on the tawa into a round dosa. Drizzle with 1 teaspoon of oil on the dosa and let it cook for 1~2 minutes Carefully flip and cook on the other side for 1 minute. Flip again. Add the upma in the center, fold over and remove from the pan. Serve hot.
Pesarattu upma
#myrecipe
By Sai Charan
Mar, 23rd
494
Servings
2 persons
Cook Time
30 minutes
Ingredients
17
- 19
Ingredients
- Moong dal
- Rice
- Oil
- Green chillies
- Ginger
- Cumin
- Salt
- Onion
- Urad dal
- Chana dal
- Mustard
- Cumin
- Red chilli
- Curry leaves
- Cashew
- Sooji
- Lemon
- Ghee
- Mixed vegetables
