Ulli Pasarattu

Ulli Pesarattu with Allam chutney and Molaga Podi

After long time, I have chosen to prepare one of the traditional breakfast in Andhra Pradesh ie Ulli Pasarattu which made with green gram/moong dal. Having rich nutritional values and providing high quality of protein, it becomes part of a healthy breakfast in everybody's family.

If guests have informed you before and if it is odd time for meal, it is easy for you to soak moong dal and prepare pasarattu for them. It can also make up a nice filling snack for the guests.

OK Let us go to prepare ulli pasarattu

Ingredients

• Moong dal                               1 cup
• Rice                                         1/2 fist
• Hing                                         pinch                                        
• Oil
• Salt to taste

For sprinkle on pesarattu

• Onion                                    2 (finely Chopped)
• Green mirchi                         1 chopped
• Ginger                                   1 inch finely grated
• Curry leaves                          chopped
• Cumin seeds                          1/2 tbsp

How I did it

1. Soak moong dal and rice for 4 hours.
2. Wash thoroughly and drain it.
3. Grind it by adding hing. Carefully add water. Moong dal doesn't require much water.
4. Add salt to grinding and mix well.
5. Meantime mix all the ingredients shown above for sprinkling on pesarattu well.
6. Heat dosa pan on medium heat. 
7. Pour  batter and spread like normal dosa. Dribble oil little around this pasarattu.   
8. Sprinkle the mixed onion etc. on pesarattu.
9. Gently press the onion on to the pesarettu. So that onion etc will stick to batter.
10. Flip nicely after one side is cooked and sprinkle little oil.

   Ulli pasarattu is ready to eat. Serve hot with allam chutney and molaga podi.

My Notes

• If you have green gram sprouts, grind it and add fist of rice four for crispiness if you have no time for soaking.
• You can made pesarattu with  paccha pesalu (Whole gram) also.
• Soak little rice along with paccha pesalu for crispiness of dosa.
• No need of fermentation. Just grind it and make it immediately.