Psarattu - upma is one of the tastiest and traditional breakfast of Andhra Pradesh. Its made with moong dal or green gram lentil (also called pesalu in telugu). This tastes well with ginger chutney.
- Moong dal - 2 cups
- Ginger - finely chopped
- Green chillies - 8
- Salt - 2 tb sp
- Cumin seeds - 2 tsps (also called jeera)
- oil/ghee - 4 tbs
onions - 4 (finely chopped)
green chillies - 4 (finely chopped)
Soak moong dal over night, Next day drain the water, add 8 green chillies, ginger piece, 2 tb sps of salt and grind into smooth paste adding little water.
Remove the batter add jeera (cumin seeds) to the batter
Heat an iron pan till hot (if you sprinkle water it has to sizzle).
Put spoonful of batter in the center of the pan and spread it round in shape.
Add chopped onions and green chilies for topping.
Add1 tsp of oil/ghee on top and edges of pesarattu.
lower the flame for 2 mts and then turn the flame to high.
Alow the pesarattu to turn on golden brown color at the bottom and then turn it back.
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