Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, upma pesarattu - green moong dosa. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Upma Pesarattu - Green Moong Dosa is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Upma Pesarattu - Green Moong Dosa is something that I have loved my whole life.

Pesarattu is a protein packed healthy breakfast made using whole green gram and spices. It is one of the most commonly eaten Breakfasts from Andhra cuisine. In most Telugu speaking traditional households, pesarattu is eaten with this allam pachadi.

To begin with this recipe, we must first prepare a few components. You can have upma pesarattu - green moong dosa using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Upma Pesarattu - Green Moong Dosa:

1. Make ready green moong whole/ split
2. Prepare Sooji / semolina roasted
3. Make ready green chillies
4. Get ginger
5. Prepare oil
6. Make ready Water as required
7. Prepare onions chopped
8. Prepare tomato chopped
9. Get chopped beans
10. Make ready Salt and pepper
11. Prepare peanuts
12. Make ready mustard seeds
13. Get curry leaves

A popular dish in Andhra Pradesh that is loved by most of the people and is had along with tomato chutney. Pesarattu is a crepe that is made from green lentil and rice, which is soaked before and ground to form a coarse batter that is then mixed along with some chopped onion. MLA pesarattu is a very popular dish in Andhra Pradesh and is served with upma. According to wikipedia "A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad.

Instructions to make Upma Pesarattu - Green Moong Dosa:

1. Soak the moong dal in enough water overnight. Drain and grind in the morning. Add green chilli, ginger and salt while grinding.
2. Grind the dal into a smooth batter. Add water as required. Keep it aside.
3. For upma- add oil in a wok, then mustard seeds, curry leaves and Peanuts.
4. When seeds start to sputter, add onions and beans.
5. Add tomatoes after a few minutes. Then salt and pepper as required. When veggies are cooked, add roasted Sooji and mix. Keep the flame on low.
6. Now add 3 cups of water in parts and keep stirring to avoid lumps. Cook for a few minutes till it is thick. Upma is ready.
7. For dosa, heat a non stick pan and spread the batter. Cook from both sides and fill with upma and serve hot with coconut or mint chutney.

It was part of the Andhra meals in MLA quarters." I have already shared with you moong dal dosa with split yellow lentils and pesarattu. Add a teaspoon of cumin seeds and a pinch of salt. Mix well and use this as topping. Skip green chillies & ginger if you don't want it spicy. Pesarattu, an Instant Dosa prepared with protein rich green moong dal instead of rice and urad dal, is even more healthier and easier to prepare compared with regular Dosa since batter prepared by grinding the water soaked moong beans with chilli, ginger and garlic doesn't require any fermentation.

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