Pesarattu:
A traditional and healthy breakfast of Andhra pradesh and Telangana.
Drain dal and rice adding enough water(about a cup), to make a dropping consistency and grind.
Add chopped green chillies,onion,ginger, cumin and salt,grind again.
Heat a tawa,grease it with oil.
Take dal batter in a soup serving spoon,drop in the middle of tawa,spread rotating round .
Add oil to the edges of pesarattu,add finely chopped onions and curry leaves over it.
When edges start to rise, fold it and take it into a serving plate.
Serve it with Upma and desired chutney.
A traditional and healthy breakfast of Andhra pradesh and Telangana.
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| Pesarattu with Upma |
Ingredients:
1 cup whole Moong dal for 4 to 5 hours.
2 tablespoons of rice.
2 to 3 Green chillies chopped
1 teaspoon salt
Curry leaves finely chopped.
Onions-1/2Piece finely chopped.
Fresh ginger-1 teaspoon finely chopped.
Oil for frying.
Extra chopped onions for topping
Preparation:
Wash and soak dal and rice separately.Drain dal and rice adding enough water(about a cup), to make a dropping consistency and grind.
Add chopped green chillies,onion,ginger, cumin and salt,grind again.
Take dal batter in a soup serving spoon,drop in the middle of tawa,spread rotating round .
Add oil to the edges of pesarattu,add finely chopped onions and curry leaves over it.
When edges start to rise, fold it and take it into a serving plate.
Serve it with Upma and desired chutney.
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