Upma-Pesarattu

Blogging Marathon# 32: Letter U
Theme: A-Z Vegetarian Dishes of Andhra Pradesh
Dish: Upma-Pesarattu

The final 6 letters were quite challenging to find dishes for. I had to play around with the names a little bit to come up with dishes to match.

Letter U stands for Ullipaya (onion), Uppudu rawa (idli rawa). I was kind of stuck for a long time on what to make for letter U. Then I thought of Upma, but upma is not Andhra special, pair it with Pesarattu, it definitely is Andhra special. So I finally settled with Upma-Pesarattu (hopefully the purists will forgive me for reversing the order in the name).

Upma:

Ingredients:
Sooji/ fine semolina - 1cup
Onion - 1 medium, thinly sliced
Mixed Vegetables - 1cup (optional)
Green Chilies - 2, slit
Ginger - 1" piece, grated
Cashews - 2tbsp (optional)
Lemon juice - to taste (optional)
Salt - to taste

For Tempering:
Urad dal - 1tsp
Chana dal - 1tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili - 1
Curry leaves - 8

Method:

• Heat 2tsp oil in a wok/ saute pan; add the tempering ingredients and once the seeds start to splutter and the dals turn golden, add grated ginger and green chilies. Cook for 1 minute.
• Next add onions and cashews (if using); saute until onions turn translucent, about 3~4minutes.
• Next add the mixed vegetables and cook covered until they turn tender, about 6~8minutes. 
• Add 2~2½cups of water and bring to a boil. Add salt and mix well. Lower the heat and slowly add the sooji, stirring the water constantly to avoid forming lumps. Cook covered for 3~4 minutes or until sooji is cooked through and all the water is absorbed. Turn off the heat and add the lemon juice (if using), mix well and serve. Adding 1~2tsp ghee at the very end gives the upma a very nice flavor.

Pesarattu:

Pesarattus are unfermented dosas (Indian style crepes) that are spicy with the addition of green chilies and ginger. It is one of the very famous Andhra breakfast dishes. It is protein rich and very very filling. 

Traditionally pesarattus are made with whole moong dal which have to be soaked for at least 4~6 hours. But split moong dal with the outer green cover removed can also be used and this needs to be soaked for only 1~2 hours.

Ingredients:

Moong dal - 2cups

Rice - ¼cup
Green chilies - 4~6
Ginger - 2" piece, chopped
Cumin seeds - 1tsp
Salt - to taste

For Serving/ Garnish:
Onions - 1 medium, finely chopped

Salt - ¼tsp

Method:

• If using whole moong dal, soak for at least 4~6 hours. If using split moong, then soak for 1~2 hours. Soak rice for 2~3 hours.
• Grind the soaked moong and rice with the other ingredients into an almost smooth batter adding enough water. Batter does not have to be very smooth.
• Prepare the onions by adding salt and mixing well. Set aside.
• Heat a tawa/ griddle on medium-high heat. Pour 2 ladles of batter and using the back of the ladle, spread it around on the tawa into a round dosa/ crepe. Sprinkle the prepared onions in an even layer and press them down lightly with a spatula. Add a teaspoon of oil on the dosa and let it cook for 2 ~3 minutes or until the dosa is cooked and crisp.
• Lift and flip the dosa carefully and cook on the other side for another 2 minutes. Serve hot with upma and any chutney of your choice. I served with tomato-peanut chutney.

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu

K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam
Q for Qabooli Biryani
R for Ragi-Barley Sankati
S for Sheer Qurma
T for Thelaga Pindi Kura