Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, upma pesarattu dosa. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Upma Pesarattu Dosa is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Upma Pesarattu Dosa is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook upma pesarattu dosa using 25 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Upma Pesarattu Dosa:

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

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. 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 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.

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. Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh.

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