Sundays call out for an elaborate breakfast at my house. Today being the first day of my lil’ darling’s summer vacation, I thought of toiling a bit in the kitchen to make this best-ever breakfast. Piping hot pesarattu with upma, homemade peanut chutney and store bought my favorite ginger pickle is all I need to sooth the hungry tummies this morning…
Crisp outside pesarattu and melt in mouth upma topped with crunchy onions, nutty cumin, fiery green chillies and tickling to palette ginger not only lifts your spirits but also gives you a completely filling breakfast. After tempting you so much, let me dig in to the recipe straight away….
- 2 cups Green Mung Beans/Green Gram/Hari Mung Dal/PesaraPappu
- ½ raw Rice, I used Sona Masoori
- 3 Green chillies
- 1 tbsp. chopped Ginger
TO MAKE UPMA:
- 1 cup fine Semolina
- 1 Onion, sliced
- 1 Green Chili, chopped
- 2½ cups Water
- ½ tbsp. Cumin seeds
- ½ tbsp.. Mustard seeds
- 1 dry Red chili
- 5 Curry Leaves
- 1 Onion, finely sliced
- ½ knob Ginger, minced
- 3 Green chili, finely chopped
- ½ tbsp. Cumin seeds
MAKING BATTER FOR PESARATTU:
- Wash and soak moong dal and raw rice in enough water for 4-5 hours. After 4-5 hours, drain the water and grind soaked moong dal & raw rice by adding green chilies and chopped ginger. Make a smooth batter by adding water.
- Remove the contents into a wide bowl and add enough water until you get pouring batter consistency (similar to pancake batter). Add salt and combine well. Set this aside by covering with a lid.
- No need to soak green gram and rice overnight. You can soak 4-5 hours prior to cooking.
- This batter doesn’t need time to ferment. You can pour in attu’s as soon as you grind the batter.
- Keep a check on salt, as we will add salt in pesarattu batter and upma also.
- In a kadai/skillet add oil and when it heats up add cumin seeds and mustard seeds. When these starts to crackle add dry red chili and curry leaves. When the curry leaves start to change color, add sliced onions
and green chilies. Fry until onions turn translucent.
- Now add water and salt. Bring this boil and reduce the flame to medium. Let the water gets reduced to 2/3rd consistency.
- Slowly by continuously stirring the water, add in semolina. Reduce the flame and cook till the mixture gets thickened like you see in the picture.
- Turn off the flame and set aside.
- You can add chopped tomatoes to the recipe as it imparts nice color and taste to upma.
- You can even add chopped ginger and turmeric for taste and
- Keep all the filling ingredients and upma ready nearby.
- Heat a pan and rub it with half cut onion. When the pan is hot enough, take a ladle full of batter and spread it on the pan in clock wise direction to form a full circle.
- Leave the oil from the sides of the pesarattu. When the pesarattu starts to release from the sides, spread generous amount of chopped onions, ginger, cumin and green chili. Top with a layer of upma and fold it
- Roast it on medium flame until the outer side turn little crisp. Remove it on to a serving plate and serve hot.
- I served pesarattu upma with peanut chutney and ginger pickle.
- Add love to make this Pesarattu Upma taste ‘Yummy’.