When I came to US, all I know about food from south India was Sambhar Idli, Sambhar Vada, Sambhar Dosa and Uttapam. Thanks to my wonderful friends and acquaintances for helping me to discover food from south other than Idli and Dosa. Now I can proudly talk about Bisi Bela Bhat, Bhagare Baigan, lemon rice, Kesari halwa and many many more.
Today I’m talking about Dal Dosa (Pesarattu) with Upma and Peanut Chutney. This is something special for my family as this is not in regular menu. We enjoyed it, its healthy and absolutely delicious.
Just to make it “jara hat ke” I made them with mixed Dal.
Mixed Dal Dosa with Upma
- 1/4 cup each, Toor Dal, Chana Dal, Moong Dal, Urad Dal, Masoor Dal
- (Wash and soak in water overnight or at least 4-6 hours)
- Ginger- 1 tsp chopped
- Green Chillies- 2
- Cumin seed Pd
- Hing- just a pinch
Drain the soaked Dal and grind it in the grinder with ginger and green chillies, adding sufficient water to make it in to a smooth dosa batter. Later add salt, cumin pd and asofetida pd. Heat flat pan, pour spoonful of batter in the center and spread it round in shape. Pour little oil on top and edges of dosa. When you can see golden color flip it in to other side. Cook that side for 30 seconds and serve hot with suji upma and peanut chutney.
1/2 cup Roasted Suji
1 Onion Chopped
1 green Chilli chopped
2 tbsp roasted peanut coarsely grounded
1 tsp Chana Dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds
5-6 Curry Leaves
2 tbsp Oil
1 1/2 cup water
Heat oil in a pan add mustard seeds, both dal and curry leaves. Fry for sometime till dal becomes golden in color. Now add onion, ginger and green chillies. Fry until onion is soft. Add peanuts and suji. Mix them well and add water in it.(Be careful while mixing there should be no lumps in it)
Give it a boil and now add salt and cook till it becomes thick.
Serve hot garnished with chopped onion and coriander.
This is super easy and super delicious. We can have it for breakfast, lazy lunch or quick dinner.(If the batter is in the refrigirator)