Dosa....wow the name itself makes me mouth water and I always dream myself feasting on a Big Masala Dosa with its various accompaniments. It has always been more DEAR to me, even more than our staple food (whole wheat chapatis). Dosas or lentil crepes, is a famous signature dish of southern India. Pesarattu scores over conventional masala dosa for me for two reasons. One, it is made up of whole green lentils (very high in protein and healthy dal). Secondly, it doesn't require fermentation as it is ready to make crepes just after couple of hours of soaking and grinding, so no long wait time for dosa to come in your plater, perhaps, thats the best point about these quick and green crepes.
|A Canopy of Pesarattu with Garden fresh Chillies|
2 tsp coriander leaves
1 Cup Semolina (lightly roasted)
Cumin seeds/rai: 1/2 tsp
Onion: 1, finely chopped
Tomato: 1, finely chopped
Nuts : handful
Season with salt/paprika to taste
Coriander to garnish
|Moong dal + home grown chillies, hmm...|
Method to make Upma:
Lightly roast the semolina in a non stick pan and take it out. (can be roasted and boxed too)
Add ghee in the same pan and splutter cumin and rai. Add the finely chopped onions and tomatoes and stir fry for 5 minutes. Add 3 cups of water (triple the quantity of semolina) and bring it to a boil. Season with salt and paprika to taste. When the water starts boiling, gradually add roasted semolina and keep stirring. Garnish with nuts and chopped coriander.
Let it soak for 4-6 hours or preferably overnight. It will make the grains soften to grind.
Drain and reserve the water to add gradually to make a fine paste.
Now pulse green lentils, rice, chile, coriander and ginger in a blender or food processor to make a fine and flowing yet thick paste. (add water slowly).
Stir the cumin seed and salt into the paste.
Drizzle some ghee on the tawa and check if its ready. Pour a ladle full of batter in the center and swiftly move it outside in clockwise direction.
Drizzle some oil/ghee on the sides and let it cook for couple of minutes.
Now flip it on other side and add a filling of upma in the center.
Close it in a half way moon style and enjoy with chutney and sambhar.
|and when stuffed with Upma = Yumm !!!!|
Whichever way you make it , mmmmm....its quite Gud !!!!!!!!
|Elegant... Ain't it ???|
The Pesarratu was Phenomenal and worthy of trying at home.
I'm sure all my lovely readers will relish it !!!!!
Thank You, so much again for all your love and support...
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