Upma Pesarattu - Green Moong Dosa
Upma Pesarattu - Green Moong Dosa

Hey everyone, hope you’re having an incredible day today.it is Ryan Haynes. Today, I will show you a way to make a distinctive dish, upma pesarattu - green moong dosa. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Upma Pesarattu - Green Moong Dosa is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Upma Pesarattu - Green Moong Dosa is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook upma pesarattu - green moong dosa using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Upma Pesarattu - Green Moong Dosa:
  1. Prepare 1 cup green moong whole/ split
  2. Take 1 cup Sooji / semolina roasted
  3. Prepare 2 green chillies
  4. Get 1/2 inch ginger
  5. Take 3-4 tbsp oil
  6. Prepare Water as required
  7. Get 2 onions chopped
  8. Prepare 1 tomato chopped
  9. Prepare 1/2 cup chopped beans
  10. Take To taste Salt and pepper
  11. Get Handful peanuts
  12. Make ready 1/2 tbsp mustard seeds
  13. Make ready 5-6 curry leaves
Instructions to make Upma Pesarattu - Green Moong Dosa:
  1. Soak the moong dal in enough water overnight. Drain and grind in the morning. Add green chilli, ginger and salt while grinding.
  2. Grind the dal into a smooth batter. Add water as required. Keep it aside.
  3. For upma- add oil in a wok, then mustard seeds, curry leaves and Peanuts.
  4. When seeds start to sputter, add onions and beans.
  5. Add tomatoes after a few minutes. Then salt and pepper as required. When veggies are cooked, add roasted Sooji and mix. Keep the flame on low.
  6. Now add 3 cups of water in parts and keep stirring to avoid lumps. Cook for a few minutes till it is thick. Upma is ready.
  7. For dosa, heat a non stick pan and spread the batter. Cook from both sides and fill with upma and serve hot with coconut or mint chutney.

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