Pesarattu, Upma and Allam Patchadi

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Varagu Maavu Dosa, Best Pancakes with Spinach and Cheese, Easy Quick Sandwich

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Ingredients

  • 500g - split mung dal (dehusked, if not, remove the husk after soaking).
  • 1 tbsp - raw rice.
  • oil/ghee for preparing dosa.
  • salt.
  • Ingredients for spreading on dosa:
  • 2 onion, big, chopped fine.
  • 4 green chillies, chopped fine.
  • 1 inch - piece ginger, chopped fine.
  • 1 tbsp - jeera.
  • 1/2 tbsp - each chopped, curry and coriander leaves.
  • For upma:
  • 200g - semolina/suji.
  • 1 onion, medium, chopped into slices.
  • green chillies, cut into small pieces.
  • 1/2 tsp - Ginger chopped.
  • 1/2 tsp - mustard seeds.
  • 2 tsp - Channa dal.
  • 1/2 tsp - urad dal.
  • 6 curry leaves.
  • 1 tsp - chopped coriander leaves.
  • 1/2 tbsp - oil.
  • Water.
  • For Ginger chutney:
  • 2 inch piece - ginger.
  • 3 green chillies.
  • A pinch of jeera.
  • 1/2 tbsp - chopped onion.
  • 3 Garlic cloves.
  • Salt.
  • 1/2 tsp - Tamarind paste.
  • 1 tsp -jaggary powder.
  • 1/2 tsp - oil to fry the ingredients.

How to Make Pesarattu, Upma and Allam Patchadi

  • Soak dal and rice for 4 hours (or overnight).
  • Grind dal with rice to a fine, thick and frothy paste.
  • Add salt and mix well.
  • Wipe the non-stick pan with moist cloth.
  • Pour a ladleful of batter on pan.
  • Quickly spread it in a circular motion to form a paper thin dosa.
  • Sprinkle oil over the edges.
  • Sprinkle some onion stuffing and gently press with back of ladle.
  • Put a few drops of oil over dosa.
  • Fry on both sides (if you want it to be crunchy do not turn) and remove.
  • Method for upma:
  • Heat oil, add tempering ingredients, fry till the seeds splutter.
  • Add about 350 ml water and salt.
  • Add suji when the water starts boiling and quickly stir so that no lumps are formed.
  • Cover and cook for 2 minutes and remove.
  • Method for ginger chutney.
  • Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil.
  • Grind to a fine paste along with salt, jaggary, tamarind paste and serve.
  • No need to temper.