Recipe of Quick Pesarattu upma (moong dal dosa with stuffed upma)
Hello everybody, it is John, welcome to my recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Quick Pesarattu upma (moong dal dosa with stuffed upma). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pesarattu upma (moong dal dosa with stuffed upma), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pesarattu upma (moong dal dosa with stuffed upma) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pesarattu upma (moong dal dosa with stuffed upma) is 4 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pesarattu upma (moong dal dosa with stuffed upma) estimated approx 20 minutes.
To begin with this recipe, we must prepare a few ingredients. You can cook Pesarattu upma (moong dal dosa with stuffed upma) using 13 ingredients and 7 steps. Here is how you cook that.
#myrecipe This breakfast dish is very special in whole Andhra Pradesh. This recipe definitely satisfies our taste buds
Ingredients and spices that need to be Make ready to make Pesarattu upma (moong dal dosa with stuffed upma):
- 1 cup Moong daal
- 10-12 Green Chillies
- 2 inch ginger
- 1 table spoon Cumin seeds
- 1 table spoon salt
- as required Oil or ghee to fry dosas
- For stuffing
- 1 Chopped onion,
- 2 green chillies,
- 1 inch ginger
- 1 bunch coriander leaves chopped
- 1 cup Semolina for making upma
- 1 teaspoon mustard seeds
Steps to make Pesarattu upma (moong dal dosa with stuffed upma)
- Soak Moong Dal over night and grind in to a thick batter adding chillies, cumin seeds and ginger.
- You may add water and make like dosa batter. Add salt.
- In a pan add one teaspoon of oil and add mustard and cumin seeds after spluttering add water and salt. When bubbling water add Semolina and cook. After two minutes of cooking switch off the flame.
- Place flat non- stick tawa on stove and take a ladle of batter and spread in circular form as thin as possible.
- Add stuffing inside with all above-mentioned ingredients and also upma
- Fry with ghee until golden in colour
- Serve hot with ginger chutney
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