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We hope you got insight from reading it, now let’s go back to pesarattu upma (moong dal dosa with stuffed upma) recipe. You can have pesarattu upma (moong dal dosa with stuffed upma) using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Pesarattu upma (moong dal dosa with stuffed upma):
- Prepare 1 cup Moong daal
- Prepare 10-12 Green Chillies
- Provide 2 inch ginger
- Get 1 table spoon Cumin seeds
- Prepare 1 table spoon salt
- Take as required Oil or ghee to fry dosas
- Prepare For stuffing
- You need 1 Chopped onion,
- You need 2 green chillies,
- Take 1 inch ginger
- Use 1 bunch coriander leaves chopped
- Use 1 cup Semolina for making upma
- Use 1 teaspoon mustard seeds
Instructions 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
When we made Pesarattu/Moong Dal Dosa for the first time in our house, my family was very skeptical but after tasting it one of item which has A delicacy from Andhra Pradesh, it is sometimes served with plain upma (pesarattu/Moong Dal Dosa with upma is known as MLA pesarattu) and ginger chutney. Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram (moong dal) batter, but, unlike dosa, it does not contain urad dal. Pesarattu (Moong Dal Dosa) Recipe (with Step by Step Photos). Serve the Pesarattu Upma Recipe along with tomato chutney and coconut chutney to make it a rich breakfast meal.
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