Open Palak Upma Pesarattu

Palak upma pesarattu is an easy, healthy and very popular delicacy of Andhra Cuisine. It is prepared from split green gram, rice and whole green gram. This palak upma pesarattu is served for breakfast with a typical combination of upma and allam(ginger) chutney.

It is also popularly known as MLA pesarattu dosa as it is usually served with combination of upma which is similar to masala dosa. This type of palak upma pesarattu dosa is very famous in coastal places of Andhara Pradesh especially in Guntur and Godavari district.

Moong dal dosa is known as pesarattu in South India. In winter, markets are full of green vegetables. So why not include them in regular dishes? So I add palak in regular moong dal dosa with a twist to make it more healthier than the regular version. So try this recipe and you will just enjoy this mouth watering recipe.

Preparation time  —  20 mins

Cooking time  —   20 mins

Total time  —  40 mins

Makes  —  10 to 12 dosas

Ingredients :-

  • ¾ cup Whole green gram
  • ¾ cup split green gram
  • ¾ cup dosa rice
  • 1 bunch spinach
  • 2 tbsp ginger chopped
  • 5 to 6 green chillies
  • Salt to taste

Ginger chutney :

  • 1/2 cup finely chopped ginger
  • 3 tbsp bengal gram
  • 2 tbsp black gram
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard
  • 8 byadgi red chillies
  • 3 to 4 tbsp jaggery
  • 3 to 4 tbsp tamarind
  • Salt to taste
  • 1 tsp oil

Onion masala :

  • 1 cup finely chopped onion
  • 2 tsp finely chopped coriander leaves
  • ¼ cup grated carrot
  • 2 tbsp finely chopped spring onions or erulle huvu  in kannada
  • Ginger chutney
  • ½ cup finely chopped ginger
  • ¼ tsp  mustard
  • ¼ tsp  fenugreek
  • 3 tbsp Bengal gram
  • 2 tbsp black gram
  • 8 byadgi red chillies
  • 3 to 4 tbsp jaggery
  • 3 to 4 tbsp   tamrind
  • Salt to taste
  • 1 tsp oil

Upma:

Delicious, green dosa with upma,oniaon masala and served with ginger chutney.
Palak upma pesarattu
  • 2 tsp oil
  • 1 cup roasted upma rava
  • 4 to 5 green chillies slit
  • ¼ tsp mustard
  • ¼ tsp  cumin
  • ¼ tsp Bengal gram
  • ¼ tsp black gram
  • Curry leaves
  • Salt to taste
  • 2 ½ to 3 cups of hot water

Method :-

  • Soak split green gram, whole green gram and rice together for 12 hrs or overnight. Wash the spinach in fresh water nicely and allow to drain out water completely. Then crush the spinach into fine paste adding minimum water. Strain out the water from the dal and water mixture and crush to fine batter and add green chillies , ginger , spinach paste and water only if necessary and grind again. Prepare fine thick batter and add sufficient salt to it and mix nicely. Then you can prepare the dosa immediately since fermentation of the batter isn’t necessary.
  • Turn on the stove, heat the tawa lightly. Pour a small cupful of batter on the centre of tawa. Move the cup carefully on the batter and prepare thin dosa. Drizzle oil or ghee nicely on the stove. When dosa is half roasted sprinkle little onion masala all over the dosa and just press once nicely using spatula. When you notice that the dosa is completely roasted and has become crispy spread upma on the dosa evenly. Now your Open upma palak pesarattu is ready to be served. Serve the energy booasting dosa with spicy allam pachadi.

Ginger chutney:

  • Heat 1 tsp oil in a kadai , sauté the chopped ginger for half a min lightly. Then take out the ginger from the kadai. To the same kadai, add mustard, fenugreek, Bengal gram and black gram to it and saute till golden brown. Add red chillies to it and roast till crisp. Allow to cool down and crush to paste adding salt , tamrind , jaggery and water to fine paste. Heat 1 tsp oil in a kadai. Put mustard and cuminin hot oil. When it starts to splutter, add grinded chutney to it and sauté nicely till nice aroma comes.

Onion masala :

  • Mix finely chopped onion , coriander leaves , grated carrot, green portion of spring onions , lemon juice, grated fresh coconut and finely chopped green chillies (opt) little to prepare onion masala.

Upma:

  • Heat oil in a pan and add mustard and cumin to it . When they splutter put Bengal gram and black gram and sauté till golden brown. Immediately add slit green chillies and curry and sauté for a min. Then add hot water and salt to it, when it starts boiling add roasted rawa to it and stir continuously till rawa gets completely. Mix nicely and allow to cool down and then use it as filling.

Tips :-

  • You can use split normal green gram instead of split green gram with peel to prepare the dosa.
  • You can spread garlic chutney lightly on the dosa, if you wish to have different taste.
  • Dosa batter should be thick to prepare a crispy dosa.
  • You can store the ginger chutney for a longer period in the fridge.
  • You can grind and prepare the dosa batter the previous day and use the batter for next day by storing in the fridge immediately after you grind. But you should follow the measurements given perfectly. The dosa will be as fresh and tasty as the first time even when prepared with the batter which is stored for the second day.

Health meter :-

  • Spinach is a very nutritious food and is very good for your health. It is a good source of vitamin A , B12 , C , E and K , iron  , calcium , magnesium , manganese , phosphorous , zinc , protein and dietary fiber. It has anti cancer substance. It helps in weight loss, boasts muscle strength , improves vision , helps in good blood circulation.
  • Green gram is rich in vitamin A and C , it helps to loose weight , protects from infectious diseases , regulates cholesterol level , strengthens immune system , controls sugar levels , prevents stroke,delays aging process and strengthens hairs and nails.
  • Ginger is one of the healthiest spices.It maintains normal blood circulation, combats stomach discomfort , prevents various types of cancer , strengthens immunity and reduces arthritis pain.

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