Andhra Pradesh Pesarattu Upma Green Moong Crepe Semolina

Ingredients

• For pesarattu batter (same as main recipe):
• 1.5 cups whole green moong dal — soaked 6 to 8 hours
• 3 green chillies
• 1 inch ginger
• Water — thin batter
• Salt
• For upma stuffing:
• 1 cup fine semolina (rava)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida
• 8 curry leaves
• 1 small onion — finely chopped
• 2 green chillies — finely chopped
• 1 tsp ginger — grated
• 2.5 cups water
• Salt
• Fresh coriander

Method

1. Make pesarattu crepe: blend soaked moong, green chillies, ginger and salt with water to a thin smooth batter.
2. Make upma: heat 2 tbsp oil. Add mustard — pop.
3. Add asafoetida, curry leaves, onion and green chillies.
4. Cook 4 minutes. Add ginger. Add semolina — roast 2 minutes stirring. Add 2.5 cups boiling water carefully. Stir vigorously to prevent lumps. Cook stirring 4 minutes until thick. Season with salt. Keep warm.
5. Heat a non-stick tawa on medium-high. Grease lightly.
6. Pour a ladle of batter and spread thin. Scatter chopped onion and ginger strips on top. Drizzle oil.
7. Cook on medium-high 3 minutes. Do not flip.
8. Place 2 to 3 tbsp upma on one half of the crepe. Fold the crepe over the upma.
9. Serve with ginger chutney.