35 Pesarattu, Upma with Ginger Chutney

Pesarattu/Whole Moong dosa is served best with upma/uppittu and ginger chutney. This is also called as MLA pesarattu.


For making pesarattu we need

Whole green moong - 1 1/2 cups
Rice - 2 tbsp
Cumin seeds - 1 tsp
Ginger - a small piece
Green chillies - 3
Onion - 1/2 of a very small one
Salt as needed

For tempering:-
Mustard seeds, urad dhal, curry leaves - all few
Oil - 1 tsp
Can also add some chopped onions- optional

Wash and soak rice and moong together for 4 - 5 hours/overnight. Later grind along with cumin seeds, ginger, green chillies and onion to a fine paste. Need not be very thick. Add salt and do the tempering.

Upma :- I have made them in plain rava kichidi style.

Rava/Sooji Course - 1 cup
Onion - 1 chopped thinly
Tomato - 2 small chopped fine
Chilli - 1 slit long
Ginger and garlic - crushed together or chopped fine - 1 tbsp
Chilli powder - 3/4 tsp
Mustard seeds, urad dhal and channa dhal - all few
Ghee - 1 tbsp
Salt as needed
Oil - 1 - 2 tbsp
coriander leaves - few chopped

Dr roast rava in a pan till they are nice pink/till you get nice aroma. Keep aside.

Heat oil in a pan and add mustard, urad dhal and channa dhal. Wait till they splutter and add onions. Fry till nice brown and add ginger, garlic and green chillies. Fry together for 1 - 2 minutes. Next add chopped tomatoes. Fry till they are mashed and pulpy and water leaves out and oil floats up. Add chilli powder and mix. Add 2 1/2 - 3 cups of water. Allow the water to boil and bubble up very well. Reduce flame, add salt and slowly add roasted rava by stirring well.Cover and cook for 3 - 4 mts. Add chopped coriander leaves and ghee and mix well.

Ginger/Inji/Adhrak/Allam Chutney

Channa dhal/kadalai paruppu/kadale bele - 2 tbsp
Urad dhal/ulundhu/uddi pappu - 2 tbsp
Red chillies - 3 or 4
Tamarind - 2 inch piece
Hing - a pinch
Ginger - 2 inch
Jaggery - vey small piece
Coconut - 1/2 cup grated
Salt as needed
Oil - 1 tbsp


For tempering:-
Oil - 1 tsp
Mustard seeds, urad dhal, curry leaves

Heat 1 tbsp of oil in a pan and add channa dhal, urad dhal. Fry till they turn light brown. Immediately add red chillies, tamarind and ginger. Fry everything together till they are all nice brown. Just before removing add hing and suate. Remove and cool. Grind together with salt and also add grated coconut and jaggery. Grind to a smooth paste.

Temper with the tempering ingredients


Heat a tava and take a ladle of batter and pour to spread as dosas. Apply/spray oil on top. Cook both sides till nice brown. Add a scoop of upma in the middle of the dosa and fold into half. Serve with ginger chutney.

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