MLA Pesrattu stuffed with Upma n Allam Pacchadi

MLA Pesrattu stuffed with Upma n Allam Pacchadi 

 For Pesrattu 

• 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

Method

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

Seasoning 

• Ghee  - 1 tsp
• Mustard seeds- 1/2 tsp
• Curry Leaves- 1 sprig 

Method
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 .