Pesarattu-Upma

Pesarattu-Upma is one breakfast item Andhraites boast off. Go to any wedding anywhere in Andhra Pradesh, you will not miss out on this item. Pesarattu-Upma is by default a favourite among the Andhra people. The spicy crispy moong dal dosa stuffed with upma served with coconut chutney and ginger chutney for sure tickles your taste buds.

The preparation for this is very simple and friends these moong dal dosa's are healthy too. Unlike other dosa preparations, you need not wait for the batter to ferment. You can have it immediately. A perfect breakfast item on a weekend. For those who never tried or tasted this recipe, I am sure you have missed something really tasty. A must try!!!

I am sending this recipe to SWC - Andhra Pradesh event hosted by Indian Hut




Ingredients:
Moong dal - 1 cup
Rice - handful
Ginger
Green chillies - 4 small
Curry leaves - 3,4
Salt

Method:
1. Wash and soak the moong dal and rice together overnight.
2. In a blender, blend the moong dal and rice in parts to a smooth batter. While blending add ginger,green chillies and curry leaves.
3. Once blended, add salt.
4. Now, take a flat pan and when its hot pour in small quantity of the batter on the pan and gently spread the batter making rounds with the cup/soup spatula you are using to make a round till the rim of the pan.
5. Sprinkle finely chopped onions, cumin seeds and add 1tsp of oil along the edges.


6. See to it the bottom of the dosa is not burnt. Keep checking and once it turns golden brown color, turn to the other side. Repeat the same and flip again.
7. At this stage, add 2 tbsp of upma in the center of the dosa and gently without breaking the dosa, start folding the two edges to the center.


8. Repeat the same for all the dosas.

Serve hot with coconut chutney and ginger chutney.

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Lemon Sevai

I got to know about this wonderful breakfast item from my friend. Long back probably a year ago, we went to their place and she made this for breakfast the next day. I loved it so much that from then on I included this one amongst my breakfast dishes.
I had a confusion about calling this item, Sevai or Idiyappam??? What should we call it? I never knew the difference and sometimes i used to call it sevai and sometimes idiyappam. Finally after a bit research, i now know that we should call this preparation as "Sevai". What is the difference between these two? I will try to put in here what i understood.
Idiyappam is a preparation made with rice flour,water and salt. Make a smooth dough with rice flour, adding little salt and water. Rest it for sometime and put in the muruku maker ( cooking press). Press in small quantities into the idly stand into round shapes and steam cook for 10mins. This preparation is called "Idiyappam". Sevai is a cooked version of Idiyappam, which means we will be using this idiyappam , spice it up with some tempering and spices of your choice. Sevai can be prepared in many number of ways like : Lemon Sevai, Coconut Sevai, Vegetable Sevai etc...

I made Lemon Sevai for our weekend breakfast and if you ask me if i followed all the above steps for this preparation, my answer is a big NO. The procedure i followed is very simple, hardly takes 10-15mins. I brought a frozen Idiyappam packet. I used " Maharani's Choice Frozen Idiyappam" for this preparation. Here goes my recipe :

Ingredients :
Frozen packet of idiyappam - 1
Onion - 1 finely chopped
Green Chillies - 2,3 small finely chopped
Lemon - 1
Mixed Vegetables of your choice - 1 cup

For Seasoning :
Oil - 2tsps
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp

Preparation :
1. Take the frozen idiyappam from the packet and thaw it in microwave for 5mins until its very soft. It should be soft both on top and bottom. Leave it aside and let it cool.
2. Meanwhile, in a cooking pan take some oil, add mustard seeds, cumin seeds and when they start to splutter, add finely chopped onions, green chillies and saute them till golden brown color. After that add any vegetables if you want. Saute them until they are cooked. Add turmeric.
3. Now take this thawed idiyappam and mash all of them one by one and add them to the pan. Once done, add salt and mix it well in such a way that you don't see particles of idiyappam stick to each other. It should be dry and fine.
4. Once done, add lemon juice, mix it once again.

You can serve this with any kurma, coconut chutney, pickle or have it just like that.

NOTE : This recipe may not be the actual method of preparation, but i have varied it to my taste and interest.

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Masala Idli

This is a Karnataka style idli. This is very simple to prepare and very delicious.

Ingredients :
Idli's - 12
Oil - 2tbsps
Mustard Seeds - 1tsp
Cumin Seeds - 1tsp
Karam podi ( Molaga podi, chutney powder) - 3 tbsps
Lemon Juice - 2tsps
Salt

Method:
1. When the idli's are ready, cut them into small cubes and keep them aside.

2. In a kadai, take 2tbsps of oil and when its heated, add the cumin and the mustard seeds. when they start to splutter add the turmeric and the chutney powder. stir and add the idli pieces.
Add some salt and mix well. Finally sprinkle 2tsps of lemon juice.

3. Serve with coconut chutney.

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