Pesarattu - Upma - With Ginger Pickle

Ingredients For pesarattu (moong dal dosa) :

Moong dal - 2 cups

Ginger - small piece

Green chillies - 10

Salt - 2 tb spoon

Cumin seeds - 2 tbl spoon

Oil/ghee - 4 tbl spoon

Toppings for pesarattu :

Onions - 2 (finely chopped)

Green chillies - 4 (finely chopped)

Process :

1. Soak moong dal 4 to 5 hours and drain the water , add 6 green chillies , ginger piece, salt and grind into smooth paste adding little water.

2. Remove that mix and add jeera (cumin seeds) to the batter.

3. Heat an iron pan till hot . Now prepare as dosa and add chopped onions and green chilies pieces for topping.

4. Add oil/ghee on top and edges of pesarattu.

5. Allow the pesarattu to turn on golden brown colour at the bottom and then turn it back.

6. Allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

Ingredients For Upma :

Sooji (upma ravva) - 1 cup

Onions - 1 (cut into slits)

Green chillies - 5

Chana dal - 2 tbl spoon

Urad dal - 1 tbl spoon

Mustard seeds - 1 tbl spoon

Ginger - small piece (chopped)

Oil - 2 tbl spoon

Curry leaves

Water - 2 cups

Salt - to taste

Process :

1. Heat oil in a pan . Add chana dal , urad dal , mustard seeds , curry leaves and fry it .

2. Add slit onions , chopped ginger , curry leaves and green chillies . Fry them till onions turn brown .

3. Add 2 cups of water and salt and bring it to boil (you can test if the salt is sufficient or not by tasting the water. If the water is salty to taste , it indicates that salt would be sufficient after adding sooji , otherwise add little more salt to water.)

4. When the water comes to boil , turn the flame to low, slowly pour upma rava while stirring it with another hand to avoid lumps .

5. Turn the flame off and cover with a lid for 5 minutes.

6. And serve hot with pesarattu.

Ingredients For Ginger Chutney :

Chana dal - 2 tbl spoon

Urad dal - 2 tbl spoon

Coriander seeds - 1 tbl spoon

Jeera - 1 tbl spoon

Salt - to taste

Tamarind - small lemon size

Ginger - 3 inch piece (a big piece cut into small pieces)

Green chillies - 12 (slit length wise)

Jaggery - 1 1/2 cubes (alternatively sugar can also be used)

Oil - 3 tbl spoon

Process :

1. Heat oil in a pan and fry chana dal , urad dal , coriander seeds , jeera , green chillies for 3 minutes in high flame

2. Add ginger pieces to it and fry for another 2 minutes in low flame . Switch off the flame.

3. Allow this mixture to cool , add tamarind , jaggery and grind to smooth paste adding water.

4. Serve it with pesarattu - upma.