Pesara Attu Upma

Ingredients:

1) Whole green gram (Pesalu) =1Cup.
2) Rice (Biyyam) = 2Tbl Spoon.
3) Urad dal (Minapappu) = 2TblSpoon.
4) Fenugreek seeds (Menthulu) = 1/4 Spoon.
5) Rice Flour (Biyyam Pindi) = 5 OR 6 Tbl Spoon.


For filling dosa:

1) Onions (Vullipayalu) = 1 Piece.
2) Cumin Seeds (Jeela karra) =1/2 Tbl Spoon.
3) Green Chillies (Pachimirapakayalu) = 1 or 2 pieces.
4) Grated Ginger (Allamu) = 1 Tbl Spoon.


Method:

1) Soak Whole Green Gram, Rice, Urad dal, Fenugreek Seeds in water over night.
2) Drain the soaked water and then grind the above mentioned items, add 1 green chilli while grinding (add water as required).
3) Remove the batter from mixie add Rice flour and salt. Add water further as required while mixing the batter, batter should neither be too thick nor watery to prepare dosa

2) Heat tawa take one ladle full of batter and spread batter across tawa in round shape as shown in the fig given below

3) Spread batter further across tawa to prepare dosa (as shown in the fig)

4) Then add onions to it add 1/2 tbl spoon of oil and roast / cook until the edges turns to brown color, then add upma on it (as shown in the fig)

Pesara Attu Upma is ready to serve with karam podi and chutney

How to prepare Sooji Upma 

Ingredients:


1) Semolina / Sooji rawa (Bombai rawa) =1 Cup.
2) Water = 2 cups.
3) Green Chillies = 1 or 2 Pieces.
4) Ginger = 1/2 Tbl Spoon.
5) Salt = Acc to taste.
6) Urad dal (Minapappu) =1/2 Tbl Spoon.
7) Cumin Seeds (Jeelakara) =1/2 Tbl Spoon.
8) Mustard Seeds (Avalu) =1/4 Spoon.
9) Bengal Gram (Pachi Senga pappu) =1/2 Tbl Spoon.
10) Cashew nuts (Jeedipapu) =1/2 Tbl Spoon.
11) Curry Leaves (Karivepakalu) 1 Spring.
12) Ghee =1/4 Spoon.

Method:

1) Take a vessel and heat 2 table spoons of oil.
2) Add Mustard seeds and wait for them to sputter. Then add Urad Dal, Bengal gram, Cumin seeds, Cashew nuts wait until it turns to golden color.
3)  Then add Green Chilies, Onions, Curry Leaves, Water (2 Cups), Salt, Turmeric Powder (Optional) and boil the content until you see the foam in the vessel.
4)  Stir the content briskly while you add Sooji Rava (Don't pour rava at a time as it forms lumps)
to avoid lumps add rava slowly (turn down the heat before adding Rava)  mix well and quickly then close the vessel with lid and cook until become soft and you can see water is absorbed by Rava.
5) Finally add little ghee and keep the vessel aside.

You can add tomatoes,carrot, and Potatoes too

It's a classic Andhra breakfast item