How to prepare Pesarattu/Green gram Dosa/Moongdal Dosa?

Do you know how easy to prepare Pesarattu and how much healthy it is.After so many days i got this chance to prepare and share it with you.Just to do is soaking one over night is the only before work we should do.Do you know how many advantages we have by taking this green gram.Doctors tell that we should take this green gram once in a week.Normally i will prepare pongal,pesarattu using this green gram.It is having high fiber content and it is loaded with all goodies like vitamin A,B,C,E and also it have iron,potassium and also a powerful source of vegetable protein.It is good for heart and do you know the most important information here i am giving it will shed of some unwanted weight.

Now here comes the recipe.

PESARATTU

PESARATTU

Ingredients:

  • Green Moong:2 cups.
  • Rice:1/2 cup.
  • Onion:1.
  • Coriander(chopped):1/4 cup.
  • Green chillies:7-8.(adjust to your spice level).
  • Ginger:2 inches.
  • Salt:adjust to taste.

Procedure:

  • Wash and soak Green Moong and rice one over night.
  • Next morning Cut the green chillies and chop Ginger,Coriander.
  • Grind soaked green moong,Rice,Green chillies,ginger,coriander,salt like dosa batter.
  • Add the required quantity of water just like dosa batter.
  • Now cut the onion into small pieces.
  • Now mix the onion pieces into the batter.
  • Now heat the dosa tawa and pour the bater and spread like dosa.
  • Now add oil over all dosa.
  • Now allow it to roast until it turns into golden brown colour.
  • Now turn this into another side and roast for 1/2 min.
  • Now remove  it.

Ginger chutney best combination for this.Normally it is a very special in Andhra and even i prepare upma pesarattu  next day.Just making upma and placing it in pesarattu and roast it.

Hope you like the post after long time.

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Gunta Ponganalu/Pongadalu/Paddu

This is the Rayalaseema special breakfast.This can prepared with left over Dosa batter.Normally i will prepare dosa batter which is sufficient for two days.The first day i will prepare dosa and the second day i will prepare these Gunta ponganalu.The coconut chutney or peanut chutney is the perfect combination for these Ponganalu.

Specially my daughter prefers to eat with putnala podi or pappula podi.we can prepare this break fast with very less effort.

Now coming into the recipe.

Gunta Ponganalu

Gunta Ponganalu

Ingredients:

  • Left Over Dosa Batter: 2 cups.
  • Green chilli paste:1 tsp.
  • Cumin seeds:1/4 tsp.
  • Chana dal:2 tbsp.
  • Coriander leaves(chopped):4 tbsp.
  • Curry leaves(chopped):3 tbsp.
  • Onion(chopped):1 (Big sized).
  • Salt:as required.
  • Ginger(chopped):1 tbsp(optional).
  • Cooking soda:1 pinch.
  • oil:to fry.

Procedure:

  • Add little amount of water to the dosa batter.
  • Now add salt,Cooking soda and mix well.
  • Now add Chopped onions,chopped coriander leaves,chopped curry leaves,chana dal,cumin seeds,Green chilli paste,Chopped ginger and mix well with the batter.
  • Now there is a special cooking skillet to make ponganalu usually called as gunta ponganalu penam.In this penam there are small depressions.
  • Now in each depression pour few drops of oil and keep in high flame.
  • Now pour the batter in each depression only upto 3/4 th because after cooking it will increase the size.
  • Now decrease the flame from high to low or medium and pour some more few drops of oil on it to cook easily.
  • Now let it roast in medium flame until it turns light golden brown in color.
  • Now after two or three min with help of fork flip to another side and allow to  cook for 2 min.
  • Now remove them on to the absorbent paper.
  • Now the tasty,yummy,easy ponganalu are ready.
  • Serve them hot with the chutney.

Note:

  • You can use grated carrot into the batter.
  • Soak the chana dal before 30 min.
  • You can also use spring onions.
  • Do not use more water in water or don’t use less water because if we use less water these will not cook properly.
  • Use non stick penam/skillet for easy maintenance.

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How to make puri(Poori)

Normally i prefer this breakfast on weekends .I now a days avoid eating puri’s but my daughter likes it.so,specially she starts asking for poori from  friday evening on wards.There are many combinations for poori.

puri with saagu

puri

So,now here comes the poori preparation.

Ingredients:

  • Wheat flour:1 cup.
  • Maida(All purpose flour):1 1/2 handful.
  • Salt:As required.
  • Sugar:1/4 tsp.
  • Oil:1 tbsp.
  • Water:as needed to make the dough(normally it require 1/4 cup or more).
  • Oil:to deep fry.

Procedure:

  • Take flour,sugar,oil,salt and mix it well.
  • Add 1/4 cup of water little by little and knead the dough.
  • Keep aside for 10 -15 min and again Knead it to make it to a smooth paste with out any cracks.
  • Now divide the kneaded dough into equal small sized balls.
  • Roll out into circles not too thick not too thin.
  • Heat oil in a kadai until just fume comes out and turn it to the medium flame .
  • Now drop the rolled puri into the oil carefully .
  • Now place the laddle when it tries to float in the oil.so,this makes to puff the puri well.
  • Now turn over and fry until you see the red spots on it.

Note:

  • Keep oil in a kadai enough to immerse the poori.
  • If you roll the poori so thin thenit will not puff up.
  • Keep oil always hot in a kadai so the poori will always puffs.
  • After dropping  the poori  inthe oil when it tries to float in the oil then press with laddle.so,it will  puffs up nicely.

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How to prepare Uggani(Puffed rice Upma).

Uggani

Uggani

This is the most popular break fast in Andhra.Very easy  to prepare.It can be prepared with in 15 min.This is the perfect break fast for lazy mornings.As it is known as puffed rice its very light to have it in the morning or as the evening snack.If we are preparing it as evening snack Mirchi bajji is the best combination with this. Now here comes  the making process  of uggani.

Ingredients:

  • Puffed rice:10 cups.
  • Onion:1 medium sized.
  • Tomato:1 medium sized.
  • Green chillies:5-6(adjust to your spice level).
  • Turmeric powder:1/4 tsp.
  • Dry coconut(grated):1tbsp.
  • Roasted gram(Putnala pappu):2 tbsp.
  • Mustard seeds:1/2 tsp.
  • Jeera seeds:1/4 tsp.
  • Chana dal:1 tbsp.
  • Urad dal:1tsp.
  • Curry leaves:6-7.
  • Salt:adjust to taste.
  • Lemon juice:2 tbsp.
  • Coriander leaves(chopped):1 tbsp.
  • Oil:2 tbsp.

Procedure:

  • Grind  the grated coconut,fried gram into a fine powder and keep it aside.
  • Now grind the green chillies ,little amount of salt to a fine paste.
  • Cut the onion  into thin slices and tomato into small pieces.
  • Heat the oil in a big kadai and cracle mustard seeds.
  • Now add jeera,curry leaves,chana dal,urad dal.
  • Now add onion and fry it until it turns brown color.
  • Add turmeric powder,tomato pieces and fry until tomato becomes soft.
  • Now add green chilli paste and salt and fry it well.
  • Soak the puffed rice in a plenty of water for 2-3 min.
  • Take a fistful of soaked puffed rice and squeeze the water completely.
  • Repeat the same process to all puffed rice.
  • Now take the fried mixture to the squeezed puffed rice and mix it well.
  • Add Fried gram,coconut powder,lemon juice and mix it well.

Now serve with chips or mirchi bajji.

Your opinion matters to me..So please put in your take on this post..Thank you :-)

Vermicelli Upma(Uppittu)

It is very easy to prepare and it is one of the fastest making breakfasts.It looks soo yummy and very tasty to have this breakfasts

Semiya Upma

Semiya Upma

Ingredients:

  • Vermicelli :1 cup.
  • Oil :3 tbsp.
  • Curry leaves:3-4.
  • Red chillies:4-5(adjust according to your spice level).
  • Tomato:1(medium sized).
  • Mustard seeds:1/2 tsp.
  • Jeera:1/2 tsp.
  • Salt:Adjust to taste.
  • Water:1 and half cup.

Procedure:

  • Roast the vermicelli by adding 1 or 2 tsp of oil for 3-4 min in a medium flame.(until they lightly change the colour).
  • Remove and keep aside.
  • Now heat oil in a kadai and cracle mustard seeds.
  • Now add jeera,curry leaves,Red chillies  and fry for one minute.
  • Now add onion and fry until they turn light brown in color.
  • Now add tomato pieces and fry until it becomes soft.
  • Now add water and close the lid.
  • After it starts boiling add salt and vermicelli.
  • Now close the lid and allow it to cook on a medium flame.
  • Now give a stir once and turn off the flame.

Note:

  • Dont over roast the vermicelli.
  • Instead of using red chillies, we can use green chillies.

 

 

Instant Raagi Dosa.

This is my Monday favorite.Normally on Monday mornings i like to prepare very easy and fast making breakfasts.This is one of the variety which i prepare.

This is a very healthy breakfast because this raagi is very useful for health because it contains rich iron .

As we know less varieties of this flour.This is one of the easiest and healthy way to take this.

This will be very tasty with tomato and onion chutney.

Ragi dosa

Ragi dosa

Ingredients:

  • Raagi flour:1 cup.
  • water: add sufficient.
  • salt:adjust to taste.
  • Chana dal: 1tbsp.
  • Coriander leaves( chopped):1 tbsp.(optional).
  • Curry leaves(chopped):1 tsp.
  • cooking soda:1 pinch.

Procedure:

  • Take the raagi flour into a vessel and add salt,Cooking  soda to it.
  • Now add sufficient water to it and mix it thoroughly.It requires more water.
  • Make as thin dosa batter.

  • Mix it properly without having lumps.
  • Now add chana dal,coriander leaves,curry leaves and give a stir.
  • Now heat the tawa and make sure that we should not do over heat .
  • Now pour the batter as we pour the dosa batter .
  • Add oil to the dosa and let it roast.
  • Now change the dosa to other side and allow it to heat.
  • Now remove the dosa from the tawa.

Note:

  • It absorbs more water while making the batter.
  • Give a stir before making every dosa.
  • It will easily form lumps.so,mix it properly and make sure of not having the lumps
  • It will take more time to roast.

Spicy Upma

Upma

 

 

Ingredients:

  • sooji(regular)/upma ravva:1 cup.
  • Bay leaves:8
  • Mustard seeds:1/2 tsp.
  • urad dal(split):1 tsp.
  • chana dal:1 tsp.
  • turmeric powder:a pinch.
  • salt:adjust to taste.
  • Garam masala powder:1/2 tsp.
  • Red chilli powder:1/2 tsp.
  • Fresh coconut(grated):2 tbsp.
  • lemon:1
  • coriander:2 tbsp.
  • Ginger garlic paste:1 tsp.
  • Green chillies:4(slit).
  • Onion:1(medium sized).
  • Carrot:1(finely chopped).
  • Tamotoes:2(medium sized).
  • oil:2 tbsp.
  • Ghee:2 tbsp.
  • Water:3 cups.

Note:

  • Ginger garlic paste is optional.you can use only ginger pieces which is finely chopped into very small pieces.

Procedure:

  • Roast the ravva(Dry roast) until it turns golden brown color or otherwise until nice aroma occurs.
  • Heat oil in a kadai and cracle mustard seeds and then fry urad dal and chana dal until they turn golden brown.
  • Now add bay leaves,green chillies,ginger garlic paste(or)thin ginger pieces as you prefer and fry for half a minute.
  • Now add thin sliced onionsuntil they turn golden brown color.
  • Now add chopped carrot and tomato pieces(cut the tomato into very small pieces) and cook until the tomato turns into pulp.
  • Add red chilli powder,turmeric,garam masala and cook for one minute.
  • Now add water and cover the lid and let it boil.
  • Add the salt,ghee and add sooji slowly by continuously stirring(so no lumps aer formed) the water in kadai.
  • Cover it and cook it in low flame for 5 minutes until it is cooked.
  • Now turn off the flame
  • Add chopped coriander,lemon juice and give mix it nicely.