Ingredients:
Pasi payaru/whole moong - 2 cups
Raw rice - 1/2 cup
Green chilies 4
Cumin seeds - 1 tsp
Ginger - 1/2 inch size
Salt
Oil
Fllow this link for Upma .
Follow this link for Allam chutney
Method:
Soak the moong dhal for 5 to 6 hours, add the raw rice in soaked moong dhal and let it soak together for more 2 hours. Grind both moong dhal and rice, along with ginger,green chilies,cumin seeds and salt. Grind like dosa batter. In a dosa pan, pour i laddle of pesarattu batter and make like dosa, pour oil, let it cook for 1 minute on medium flame. Now put 1 laddle of upma on the top of the pesarattu and fold the dosa and serve with coconut chutney or allam chutney.
Pasi payaru/whole moong - 2 cups
Raw rice - 1/2 cup
Green chilies 4
Cumin seeds - 1 tsp
Ginger - 1/2 inch size
Salt
Oil
Fllow this link for Upma .
Follow this link for Allam chutney
Method:
Soak the moong dhal for 5 to 6 hours, add the raw rice in soaked moong dhal and let it soak together for more 2 hours. Grind both moong dhal and rice, along with ginger,green chilies,cumin seeds and salt. Grind like dosa batter. In a dosa pan, pour i laddle of pesarattu batter and make like dosa, pour oil, let it cook for 1 minute on medium flame. Now put 1 laddle of upma on the top of the pesarattu and fold the dosa and serve with coconut chutney or allam chutney.
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