Pesarattu with Upma and Coconut Chutney

Pesarattu with upma and coconut or ginger chutney is a hearty Andhra breakfast, which could very well be a brunch to be enjoyed on a weekend. Pesarattu, made with whole green gram, is high in protein, upma gives the carbs, thus balances the meal. Pesarattu, upma and chutney is the combination which is popular in Andhra.

Ingredients to make pesarattu

1 cup - Whole green gram dal / Whole moong dal
1 to 2 - Green chili
1 '' piece - Ginger
Salt to taste

To garnish

Little finely chopped onion
Little green chili, finely chopped
Little coriander leaves, finely chopped
Little jeera
Ghee or butter

Method

1 ) Wash and soak green gram dal overnight. Grind dal with green chili and ginger to a fine paste with little water. Batter should not be too thick nor too thin. Add salt to taste and stir in.

2 ) Heat a non-stick pan on medium heat. When the pan is hot enough, add a little amount of the batter and spread into thin round.

3 ) Drizzle some ghee around the edges and some on the pesarattu. Sprinkle little, jeera, onion, green chili and coriander leaves on the top.


4 ) Once the edges have cooked to a light brown, flip to the other side and press down with flat spatula to press down the sprinkled ingredients to stick to the pesarattu. Flip back and take off the pan to a plate. Cook rest of the batter in the same manner.

Now Pesarattu can be served with just the chutney. But when you want to have a elaborate breakfast, it is served with upma. Upma is made with rawa that is not roasted and the cooked upma is not too dry.

Ingredients for making Upma

1 cup - Rawa / fine Sooji
3 cups water
Salt to taste

To season

1/2 tsp - Mustard seeds
1 tsp - Urad dal
1 tsp - Chana dal
1/4 tsp - Jeera
5 to 6 big - Shallot, finely chopped
1/2'' piece - Ginger, finely chopped
2 - Green chili, finely chopped
1 sprig - Curry leaves

Method

1 ) Heat oil in a saucepan, add mustard and pop it. Add urad dal, chana dal, jeera and fry on till dals are lightly browned. Add shallot, green chili, ginger and curry leaves and fry till the ingredients a fried lightly.

2 ) Pour 3 cups water, 2 to 3 tsp ghee, salt to taste and bring to a good boil. Lower heat, pour in rawa and as you are pouring in rawa, stir continuously. Water will be sucked up by rawa, then close with a tight lid and cook for 2 to 3 minutes. Open and stir well. Close with lid and as the upma cools down will be all set to serve.

Place some upma along with pesarattu while serving with chutney.

This recipe is for a small quantity of coconut chutney

To make Coconut Chutney

1/2 cup - Freshly grated coconut
1 tbsp - Chana dal
2 - Green chili
1 to 2 pinches - Seedless tamarind
1/4 tsp - Jeera
Salt to taste

To Season

1/2 tsp - Mustard seeds
1 sprig - Curry leaves
Oil

Method

1 ) Fry green chili and chana dal in little oil, lightly. Cool and grind along with coconut, tamarind jeera to a smooth paste with little water. Add salt to taste.

2 ) Season with mustard and curry leaves. Heat oil in pan, add mustard and curry leaves. Pour the seasoning on chutney and mix in.

Serve Pesarattu with upma and coconut or ginger chutney.

"Srivalli of Cooking 4 All Seasons" is very enthusiastic about different varieties of dosa's and is hosting a Dosa Mela. I am making my contribution with pesarattu to this event.

Other Andhra recipes -

Undrallu and Ginger chutney
Green chili chutney
Brinjal chutney
Peanut chutney