Pesara Pappu Upuma ( பச்சைபயறு உப்புமா )

Pesara Pappu Upuma

 ( பச்சைபயறு உப்புமா )

Pesarattu Upuma is a traditional Andhra style breakfast. The Moong dal dosai (pesarattu) is stuffed with a dollop of rava upuma and served.

But my recipe has a slight twist to the original, I have used the moong dal batter to make Upuma.

I learnt this recipe from my elder sister a long time ago. It's a healthy version of the lentil using the same batter. Green gram or Moong dal as it is called in Hindi is a common lentil used in Indian cooking. It is available as a whole, split or skinned. Each type is used in different recipes.

Ingredients

Pesarattu batter 

Small onions   -  10 nos. or big onions - 2 Nos.

Green Chillies   -    2 nos

Fresh grated Coconut   -   3 tbsp

Carrot  -   1 

Mustard & Urad dal - 1/2 tsp each

Asafoetida - a pinch

Curry leaves - 1 twig

Coriander leaves - handful

Sesame oil  - 3tbsp

Batter Preparation

Whole moong dal (or split type can also be used) - 1 cup

Rice - 1/5 cup

Green chilies - 2 or 3 

Ginger  - 1'' peeled &sliced.

Soak dal and rice together for a minimum of 3hrs or can be soaked overnight. The whole green gram needs to be soaked for longer time. Grind together with green chillies and ginger into a fine paste. Add salt and let it stand for an hour

Steps

In a steamer, steam the batter as you would normally for idlies. Allow it to cool. Then crumble it into fine pieces using your fingers. Peel and slice the onions lengthwise. Grate the carrot and slit the green chillies.

Heat oil in a pan, add mustard, as it cracks add urad dal and asafoetida. Add curry leaves followed by green chillies and onions. 

Fry in medium flame till the onions are soft (for that add the required salt, onions will saute well). 

Add the grated carrot, saute for a minute. Add crumbled idlies followed by the grated coconut. 

Switch off the flame. Stir well, 

Transfer to a serving bowl, garnish with finely chopped coriander leaves.

Yummy, nutritious meal is ready. Goes well with coconut chutney or tomato chutney. This can be served for breakfast as well as an evening snack for children who need protein-packed food before or after school  :)

I have posted two dishes' pictures. One with big onions and carrots. The second one with small onions. Play around with your choice. 

                                           

Pesarattu பச்சைபயறு தோசை

Pesarattu  ( பச்சைபயறு தோசை)

The Pesarattu eaten at a small Restaurant at Tirupathi, Andhrapradesh 22 years ago when we went for our son' head tonsuring, still lingers in my taste bud and  it is one of the best I have tasted. The 2 chutneys and the sambar served were lip smacking.

Since then I have been preparing this recipe and my family likes it. The sauted onion added is also a reason for this dish to be a favorite of many.

Ingredients

Whole green gram (or split one can be used) - 1cup

Raw rice - 1/5 cup

Green chillies - 2 or 3 

Ginger  - 1'' peeled &sliced.

Big onions - 4

Steps

Soak dal and rice together for minimum 3hrs or can be soaked overnight. The whole green gram needs more soaking time. Grind together with green chillies and ginger into a fine paste. Add salt and let it stand for an hour. If the batter is thick, add water and bring it to required consistency so as to spread nicely on the tava for a crisp dosai.

Normally for onion dosai or onion uthappam, chopped onion is added directly to the dosai and cook. In this recipe, the onion is sauteed.

Heat a tbsp of oil in a pan, add mustard seeds and asafoetida followed by curry leaves and onion. Saute for a few min until onion is half cooked and not too soft. If you can take the spice, you can add chopped green chillies together with onions.

Heat the tava and spread the batter. Add the onions and cover the whole dosai. (You may have to add ample amount of onion on each dosai for the right taste.)

Cover the dosai for a minute for the batter on the upper side to cook. Remove the cover, allow to cook crisp on the underside. Do not turn the dosai. Once done,  fold and serve with coriander chutney, coconut chutney and sambar. The side dish is individual' choice.

Rice and Coconut Pudding ( தேங்காய் அரிசி பாயாஸம்)

Rice and Coconut Pudding

தேங்காய் அரிசி பாயாஸம்

This Pudding, or Payasam  ( பாயாஸம் ) as it is called in Tamil, was a regular sweet for most of the prayers at my Paternal Grand mom' place. My mother had followed suit.

There are many types of Rice Payasam with a main difference in the ingredients - one made with sugar and another with palm sugar (jaggery). Great many variations can be done based on the person' taste buds.

I made this recently for the prayers last Friday (Thai Month).

Ingredients

Raw Rice - 1/2 cup

Channa Dal - 2 tbsp.

Jaggery ( வெல்லம்  ) - 2 cups 

Milk - 2 cups

Coconut (cut into small pieces) - 4 tbsp.

Cardamom (powdered) -  1 tsp

1. Dry roast the rice and powder it coarsely in a mixie or a food processor.
2. Soak the channa dal for 30min, drain water and add to the powdered rice.
3. Add one cup of milk and 2 cups of water and pressure cook.
4. In a seperate pan, pound the jaggery, add 1 cup of water and bring it to boil. Strain to remove impurities and bring to boil again for 5 mins.
5. Add this to the boiled rice and stir well, Let it boil for 2 to 3 min. Add the remaining 1 cup of milk, stir well.
6. Fry the coconut in ghee and add together with powdered cardamom.
   
   
   Payasam is ready to be serve. The coconut pieces in this jaggery sweetened dessert has an unique and yummy taste.