Blogging Marathon# 32: Letter U

Theme: A-Z Vegetarian Dishes of Andhra Pradesh

Dish: Upma-Pesarattu

The final 6 letters were quite challenging to find dishes for. I had to play around with the names a little bit to come up with dishes to match.

Letter U stands for Ullipaya (onion), Uppudu rawa (idli rawa). I was kind of stuck for a long time on what to make for letter U. Then I thought of Upma, but upma is not Andhra special, pair it with Pesarattu, it definitely is Andhra special. So I finally settled with Upma-Pesarattu (hopefully the purists will forgive me for reversing the order in the name).

Upma

  • Servings: 4-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: andhra
  • Course: breakfast
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Sooji/ fine semolina
1 Onion – medium, thinly sliced
1 cup Mixed Vegetables (optional)
2 Green Chilies – slit
1” Ginger – grated
2 tbsps Cashews (optional)
to taste Lemon juice (optional)
to taste Salt
For Tempering:
1 tsp Urad dal
1 tsp Chana dal
1 tsp Mustard seeds
1 tsp Cumin seeds
1 Dry red chili
8 Curry leaves

Steps

  1. Heat 2tsp oil in a wok/ saute pan; add the tempering ingredients and once the seeds start to splutter and the dals turn golden, add grated ginger and green chilies. Cook for 1 minute.
  2. Next add onions and cashews (if using); saute until onions turn translucent, about 3~4minutes.
  3. Next add the mixed vegetables and cook covered until they turn tender, about 6~8minutes. 
  4. Add 2~2½cups of water and bring to a boil. Add salt and mix well. Lower the heat and slowly add the sooji, stirring the water constantly to avoid forming lumps. Cook covered for 3~4 minutes or until sooji is cooked through and all the water is absorbed. Turn off the heat and add the lemon juice (if using), mix well and serve. Adding 1~2tsp ghee at the very end gives the upma a very nice flavor.

Pesarattu:

Pesarattus are unfermented dosas (Indian style crepes) that are spicy with the addition of green chilies and ginger. It is one of the very famous Andhra breakfast dishes. It is protein rich and very very filling. 

Traditionally pesarattus are made with whole moong dal which have to be soaked for at least 4~6 hours. But split moong dal with the outer green cover removed can also be used and this needs to be soaked for only 1~2 hours.

Pesarattu:

  • Servings: 46-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: andhra
  • Passive Time: 4~6 hours mins
  • Course: breakfast
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins

Ingredients

2 cups Moong dal
¼ cup Rice
4 ~ 6 Green chilies
2” Ginger, chopped
1 tsp Cumin seeds
to taste Salt
For Serving/ Garnish:
1 Onions – medium, finely chopped
¼ tsp Salt

Steps

  1. If using whole moong dal, soak for at least 4~6 hours. If using split moong, then soak for 1~2 hours. Soak rice for 2~3 hours.
  2. Grind the soaked moong and rice with the other ingredients into an almost smooth batter adding enough water. Batter does not have to be very smooth.
  3. Prepare the onions by adding salt and mixing well. Set aside.
  4. Heat a tawa/ griddle on medium-high heat. Pour 2 ladles of batter and using the back of the ladle, spread it around on the tawa into a round dosa/ crepe. Sprinkle the prepared onions in an even layer and press them down lightly with a spatula. Add a teaspoon of oil on the dosa and let it cook for 2 ~3 minutes or until the dosa is cooked and crisp.
  5. Lift and flip the dosa carefully and cook on the other side for another 2 minutes. Serve hot with upma and any chutney of your choice. I served with tomato-peanut chutney.

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:

A for Aava Pettina Aratikaya Kura

B for Bagara Baingan

C for Chimmiri

D for Dosakaya Pachadi

E for Erra Gummadikaya Pulusu

F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu

K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam

Q for Qabooli Biryani

R for Ragi-Barley Sankati

S for Sheer Qurma

T for Thelaga Pindi Kura

0 thoughts on “Upma-Pesarattu”

  1. Padma made this for us in BM meet and a neighbor made it recently for a get together. I really really loved it. I am planning to make it soon…Lovely clicks and all my eyes are on the pesarattu and the onion topping!!!

  2. I can never forget this dish Pavani. I ordered this in a restaurant once without realizing I will never be able to finish it. Such a filling one and delicious as well. 🙂

  3. This takes me back to BM 25 when Padma and Valli cooked in the restaurant kitchen..and Padma served these over a live counter. ..Very well made with beautiful clicks.

  4. Pavani, I think we do have Uppindi that’s quite common in our andhra homes..:)..and guess what I have heard with upma first, so you have been right on target!..:)

  5. Wow I feel like just grabbing that plate out of the screen !! The picture looks stunning and very life-like!! A classic combo!!

  6. Now i am going back to our BM meet when Srivalli and Padma made this for us. Very filling combo and love the color of the pesarittu

Leave a Reply

Your email address will not be published. Required fields are marked *