Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, upma pesarattu dosa. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Upma Pesarattu Dosa is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Upma Pesarattu Dosa is something that I’ve 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 particular recipe, we must prepare a few components. You can have upma pesarattu dosa using 25 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Upma Pesarattu Dosa:

1. Make ready Upma…..
2. Take 3/4 cup rava (semolina)
3. Take 1 tbsp. oil
4. Prepare 1 onion, chopped
5. Get 1 tsp. ginger, chopped
6. Get 2 green chilies, chopped
7. Prepare 1 tsp. mustard seeds
8. Prepare 1 sprig curry leaves
9. Make ready 1 tsp. split urad dal (black gram)
10. Make ready to taste salt
11. Make ready 1 tsp. lime juice
12. Make ready 1 tsp. ghee
13. Make ready coriander leaves to garnish
14. Take Pesarattu…..
15. Take 1 cup whole moong dal (green gram lentil)
16. Make ready 1/4 cup rice
17. Make ready 1/2 tsp. methi (fenugreek seeds)
18. Get 1 tbsp. ginger, grated
19. Get 2 green chilies
20. Get 1/2 cup coriander stem, chopped (opt)
21. Make ready 1 tsp. roasted cumin powder
22. Prepare to taste salt
23. Make ready handful coriander leaves, chopped
24. Prepare oil to shallow fry
25. Take coconut chutney & sambar to serve

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. The MLA Pesarattu, called so because it is popular in the the MLA quarters at Hyderabad. The green lentils dosas are roasted in ghee and served with a tangy ginger tamarind chutney (Allam Pachadi) and ghee laden Upma.

Steps to make Upma Pesarattu Dosa:

1. Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.
2. Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).
3. Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion.
4. Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too.
5. Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar.

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. 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. From soft Idli and veggies-filled upma to a crisp dosa with piping hot sambhar, these south Indian recipes never fail to impress! Crispy, deep-fried and divine, this rava-based dosa made with onions is superb. You can even add some green chillies for that extra zing.

So that’s going to wrap it up for this special food upma pesarattu dosa recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!