Pesarattu and Upma

Dive into the world of South Indian breakfasts with the delightful combination of Pesarattu and Upma. Pesarattu, a green gram dosa, pairs seamlessly with the savory and textured Upma, creating a wholesome and nutritious breakfast. In this detailed guide, we'll walk you through the step-by-step process of creating the perfect Pesarattu with Upma, elevating your morning routine with a burst of flavors.

Pesarattu Ingredients:

• 1 cup whole green gram (moong dal), soaked for 4-6 hours
• 2 green chilies
• 1-inch piece of ginger
• A handful of fresh coriander leaves
• Salt to taste
• Oil for cooking

Upma Ingredients:

• 1 cup semolina (sooji/rava)
• 1/4 cup split yellow moong dal (lentils), soaked
• 1 onion, finely chopped
• 1/4 cup mixed vegetables (carrots, peas, beans)
• 2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• Curry leaves
• 2 tablespoons ghee or oil
• Salt to taste

Equipment:

• Grinder or blender
• Dosa tawa or griddle
• Heavy-bottomed pan or kadai

Step 1: Pesarattu Preparation

Grinding the Batter:

1. Drain the soaked green gram and blend it with green chilies, ginger, coriander leaves, and salt. Add water gradually to achieve a smooth, pourable batter.

Cooking Pesarattu: 2. Heat a dosa tawa or griddle. Pour a ladleful of batter and spread it in a circular motion. Drizzle oil around the edges and cook until the Pesarattu is golden brown.

Step 2: Upma Preparation

Roasting Semolina: 3. In a pan, heat ghee or oil. Add mustard seeds, urad dal, and asafoetida. Let the mustard seeds splutter, then add chopped onions, green chilies, grated ginger, and curry leaves. Sauté until onions are translucent.

Adding Vegetables and Lentils: 4. Add mixed vegetables and soaked moong dal. Sauté for a few minutes until the vegetables are slightly tender.

Cooking Semolina Mixture: 5. Add semolina to the pan and roast it until it releases a nutty aroma. Pour in hot water gradually, stirring continuously to avoid lumps. Cook until the Upma reaches a porridge-like consistency.

Step 3: Serving and Enjoying the Combo

Plating: 6. Serve Pesarattu hot, folded or rolled, with a generous serving of Upma on the side.

Garnishing: 7. Garnish the Upma with fresh coriander leaves for a burst of freshness.

Accompaniments: 8. Enjoy this wholesome breakfast with coconut chutney, tomato chutney, or your favorite South Indian pickle.

Conclusion: Elevate your breakfast experience with the perfect combination of Pesarattu and Upma. This wholesome and nutritious South Indian duo is a feast for the senses, bringing together the crispiness of the dosa and the comforting texture of the Upma. Start your day with a burst of flavors and the goodness of a balanced breakfast.