Upma, Pesarattu are 2 separate dishes, which popularly known as Upma-Pesarattu in Andhra. Allam Pachadi and Coconut Chutney are a good combination of side dishes with this.
Coconut Chutney
Ingredients
- Grated Coconut (Narial) - 1 cup
- Putnala Pappu (Roasted Chana Dal) - 1/2 cup
- Green Chilli - 4 (cut into pieces)
- Salt - 1/2 tsp
- Water - 1 cup
Preparation
- Grind all together to make Chutney. Put Urad Dal and mustard seasoning if desired.
Upma
Ingredients
- Suji - 1 cup
- Water - 2 cups
- Oil - 2 tbsp
- Chana Dal - 1tsp
- Urad Dal - 1/2 tsp
- Mustard - 1/2 tsp
- Cashew - 8 (make halves)
- Ginger - 1/2" (cut into pieces)
- Green Chilli - 2 (cut into pieces)
- Curry Leaves - Few
- Salt - 1/2 tsp or as required
- Sugar - 1/8 tsp
Preparation
- Heat pan with oil on medium flame.
- Add Chana Dal, Urad Dal and mustard.
- When mustard starts crackling, add green chilli, ginger and cashew.
- Stir fry for 1/2 minute. Then add water and let it boil.
- When water is boiling, add salt and sugar, and then Suji.
- Stir continuously till mixture thickens.
- When Upma is prepared, add curry leaves and turn off the flame.
Pesarattu
Ingredients
- Moong Dal - 1 cup
- Rice - 1/8 cup
- Ginger - 1/2"
- Green chilli - 2
- Salt - 1/2 tsp
Preparation
- Grind all ingredients with water, like Dosa batter.
- After an hour heat tava on medium flame.
- Put a drop of oil, sprinkle little water on that.
- When pan is hot, spread a ladle full of batter to make a Dosa.
- Roast both sides, sprinckle a tsp of oil around it.
- Put Upma in one half of the Dosa and fold it.
- Do the same for the remaining.
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