Friday, March 7, 2008
Pesarittu with upma
This is a great recipe for when you have stored left over upma in the fridge - its also very filling and can be used for Sunday brunch. I learnt about this combination from my house help - she is from Andhra Pradesh (in South India) and this is apparently a regular breakfast staple there.
Pesarittu (green moong dal pancakes or dosas):
1. One cup whole green moong dal washed and soaked overnight in water.
2. Salt to taste.
3. A little oil for frying the dosas.
1. Grind the dal in a blender or dosa grinder with as much water from the soaking liquid as it needs to make a thick batter. Add salt to taste.
2. Take a spoonful of the batter and drop onto a heated gridle or tava to make a thick dosa or pancake.
3. Pour a tsp of oil over the dosa and turnover when the edges leave the tava.
4. Fry on the other side and flip over again.
5. Now place a generous helping of the upma on one half of the dosa and cover with second half (like making a stuffed omlette).
6. Leave on the tava for a few seconds to heat through and slide out on a serving plate.
7. This can be served with any chutney or pickle for a nutritious and filling breakfast.
Upma : Roast a cupful of semolina in a pan and remove from heat. Add a tbsp of oil in the same pan and crackle a few mustard seeds and curry leaves. Add one sliced onion and fry till transparent. Now add one sliced tomato and half a cupful of fresh or frozen chopped vegetables to the pan. Stir for a few seconds, add half a tsp turmeric powder and salt to taste, cover with water and bring to a boil. Now add the roasted rava and mix through to make a "lumpy" upma.