Tuesday, April 10, 2007

MLA Pesarattu or Upma Pesarattu

This is like adai stuffed with upma...
It goes well with ginger chutney.
The original recipe doesnt use any dal other than moong , but i add these
for taste.


Whole moong dal - 1 cup
Split gram dal - a handful
Cooked Chickpeas - a handful
Split Dalia - a handful
Green Chilly - 5
Grated ginger - 1 tsp
Egg - 1 beaten

Soak dals , chickpeas and dalia for 8 hours and grind with salt , green chilly
and ginger to a slightly coarse paste adding as little water as possible.
Add egg and mix well.


Onion - 1 small finely chopped
Corriander leaves - a handful chopped
Curry Leaves - a spring chopped
Grated ginger - 1 tsp
Jeera - 1 tsp

Heat a pan , smear oil , add pesarattu batter and cook like a dosa.
When one side is half done , garnish with the above mixture and flip.
When done , flip again , keep the upma in the centre and fold like a masala dosa.
Serve with ginger chutney or with nothing like how i did :-) :-)

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