MLA Pesrattu stuffed with Upma n Allam Pacchadi
- Whole Green gram- 1 CUP
- Raw rice -1/4 th cup
- Green chilly -2 or according to the spice
- Ginger- 1 inch piece
- salt to taste
To sprinkle on dosa
- Finely chopped Onion -1
- Finely chopped Green chilles -2
Method for Preparing Pesrattu
Soak whole green gram and rice for about 4 hours or overnight .
Grind the soaked ingredients with green chillies N ginger to a slightly coarse batter .
Remove the batter and add salt .
Heat a dosa tawa , Pour ladle full of batter n spread it ... Pour 1 tsp oil over it and cover it with a lid. cook only on one side till crisp , Sprinkle chopped onions n chopped green chilly n place the upma in the centre .
For Upma stuffing
- Wheat semolina /upma rava -1/2 cup
- Boiled water - 11/2 cup
- Ghee /oil- 3tsp
- Mustard seeds-1/2 tsp
- Cumin seeds- 1/4 th tsp
- Chana dhal - 1 tsp
- Urid dhal -1tsp
- Onion chopped -1 Medium
- Green chillies chopped-2
- Ginger chopped finely-1/2 inch
- Tomato-1 small
- Curry leaves -1 Sprig
- Chopped coriander leaves- 2 tsp
- salt to taste
Dry roast the upma rava , until nice aroma comes out of it.Keep it aside and allow it to cool.
In a kadai heat oil and splutter mustard seeds , cumin seeds , then add chana dhal, urid dhal n fry until they are slight golden in color.
Add green chillies,curry leaves,ginger and fry for a minute.
Add chopped onions and fry until they are pinkish red .
Add Tomato n cook till the raw smell goes n it becomes mushy . Add the boiled water , salt , roasted upma n cook well on low flame for about 4 mts . Switch off and chopped coriander leaves .
Allam Pacchadi ( Ginger chutney )
- Fresh Ginger - 2 Inch piece
- Ghee/Oil- 2 tsp
- Jaggery - 1 tbsp
- Dry Red Chilly- 4 or according to the spice
- Urid dhal- 1 tbsp
- Methi seeds- 1 pinch
- Thick Tamarind pulp - 1 tsp
- Hing/Asafoetida- 2 pinch
- Salt to taste
- Ghee - 1 tsp
- Mustard seeds- 1/2 tsp
- Curry Leaves- 1 sprig
Wash n scrap the ginger , n chop it .
In a pan add ghee /oil n fry the chopped ginger for about 2 minutes.keep aside.
In the same oil fry dry red chillies, urid dhal, hing, methi seeds.
Grind roasted dry chillies along with urid dhal,hing methi seeds , jaggery to a powder n then add the tamarind pulp ,ginger, and little water n grind to a smooth paste ..remove n then do the seasoning .