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Sify Home > Food > Vegrecipes > Category > Pulses and lentils > Pesarattu, Upma and Allam Patchadi
Pesarattu, Upma and Allam Patchadi
By : Uma Devi Ramachandra
Category : Nuts and seeds, South indian, Pulses and lentils
Servings : 4-6
Time Taken : 15-30 mins
Rating :
Method for dosa:
  1. Soak dal and rice for 4 hours (or overnight)
  2. Grind dal with rice to a fine, thick & frothy paste
  3. Add salt & mix well
  4. Wipe the non-stick pan with moist cloth
  5. Pour a laddleful of batter on pan
  6. Quickly spread it in a circular motion to form a paper thin dosa
  7. Sprinkle oil over the edges
  8. Srinkle some onion stuffing & gently press with back of laddle
  9. Put a few drops of oil over dosa
  10. Fry on both sides (if you want it to be crunchy do not turn) and remove.

Method for upma:

  1. Heat oil, add tempering ingredients, fry till the seeds splutter
  2. Add about 350 ml water and salt.
  3. Add suji when the water starts boiling and quickly stir so that no lumps are formed
  4. Cover and cook for 2 min and remove.

Method for ginger chutney

  1. Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil
  2. Grind to a fine paste along with salt, jaggary & tamarind paste and serve.
  3. No need to temper.

Serving tip:
After preparing dosa put a big spoonful of upma in the centre of dosa, fold and serve (avoid onion spread). Pesarattu, upma and allam patchadi is green gram dosa and ginger chutney in Telugu

500g - split mung dal (dehusked,if not, remove the husk after soaking)
1 tbsp - raw rice
oil/ghee for preparing dosa

Ingredients for spreading on dosa:
2 - onion, big, chopped fine
4 - green chillies, chopped fine
1 inch pioece - ginger, chopped fine
1 tbsp - jeera
1/2 tbsp each - chopped curry and coriander leaves

For upma:
200g - semolina/suji
1 - onion, medium, chopped into slices
green chillies, cut into small pieces
1/2 tsp - ginger chopped
1/2 tsp - mustard seeds
2 tsp - channa dal
1/2 tsp - urad dal
6 - curry leaves
1 tsp - chopped coriander leaves
1/2 tbsp - oil

For ginger chutney:
2 inch piece - ginger
3 - green chillies
A pinch of jeera
1/2 tbsp - chopped onion
3 - garlic cloves
1/2 tsp - tamarind paste
1 tsp -jaggary powder
1/2 tsp - oil to fry the ingredients

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