Pesarattu Upma Recipe | Indian Breakfast | Flavour Diary | Andhra Cuisine

Pesarattu is a lentil based pancake served as a breakfast along with coconut chutney or sambar. Attu(telugu word) means pancake and pesara(telugu word) means Green moong dal or Green gram.
Upma is a savoury dish made out of semolina or bombay rava or upma rava and few spices.
Pesarattu Upma is  one of most popular combi breakfast in Andhra region .... Even though individual breakfasts are great to have but for change you can try this awesome yummy combo.  This combo is made individually and also combined ...For combined version... First make the batter for Pesarattu Dosa and  then start preparing the upma and keep it a side... now third and final step is to make a combo i.e take the pesarattu batter and make pancake/dosa and drizzle oil on it and once the pancake/dosa is cooked on one side add few tablespoons of Upma over it and fold it and cook for few more secs and then serve hot with Chutney or sambar. 
Check below for detailed ingredients and steps .......

Level: Easy 
Soak time: 4 hr / overnight

Cook time: 40 mins
Serves: 2-3

Rava Upma Recipe 

Ingredients

Rava/ Bombay Rava / semolina - 1 cup
Water - 2 (add more water for desired consistency)
Ginger Garlic Paste: 1/4 teaspoon
Oil - 2 tablespoons
Salt - to taste
Chana Dal - 1 tablespoon
Urad Dal - 1/2 tablespoon
Mustard Seeds- 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Onion - 1 (medium)
Green chillies - 2
Curry leaves - 1 sprig
Cashews - 12 (optional)

Directions

In a pan add Rava and dry roast until you smell beautiful aroma from rava it may take around 5 mins... take the rava aside.
In a pan add oil and when its hot add mustard seeds ...once it crackle add cumin seeds, chana dal, urad dal,cashews and stir until cashews changes color a bit. 
Add onions and fry until they are transparent and then add ginger garlic paste and stir fry for few more seconds and then add salt and water.
Bring water to boil and then lower the heat. Now add roasted Rava slowly and stir continuously so that there are no lumps formed. Cover the lid and cook on lowest flame for 5 mins and mix in between and serve hot.


Pesarattu Dosa Recipe
 Click here for detailed ingredients and steps with pics.

Soak Moong Dal for 4 hours or overnight.Drain water and blend the Moong Dal along with ginger, salt,chillies and 100 ml of water. Once blended the batter should be falling consistency. The batter will be thick and rough.

Wanna try....let set go....

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