Pesarattu Rava Upma

Ingredients

• - moong dosa with upma as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Soak green moong: Wash 2 cups whole green moong (pesarattu base). Soak 6-8 hours. Drain.
2. Grind pesarattu batter: Grind soaked moong with 3 green chillies, 1-inch ginger and 1 tsp cumin to a smooth batter. Add salt.
3. Make upma: Dry roast 1 cup rava (semolina) 5 minutes until golden. Make tempering with oil, mustard seeds, urad dal, onion, green chilli and ginger. Add 2 cups boiling water and the roasted rava. Cook until thick.
4. Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.
5. Spread pesarattu: Pour a ladle and spread into a thin round.
6. Add oil: Drizzle half tsp oil around the edges.
7. Cook first side: Cook on medium heat 2-3 minutes until the base is golden.
8. Add upma filling: Place 2-3 tbsp warm upma in the centre of the dosa while still cooking.
9. Fold: Fold the pesarattu over the upma filling.
10. Serve: Pesarattu rava upma is an Andhra-Tamil classic. Serve with allam (ginger) chutney.