Pesarattu Upma

Method

1. 1

   Make pesarattu batter: Soak 2 cups whole green moong dal for 6 hours. Grind with 2 green chillies and 1-inch ginger to a slightly coarse batter. Add salt.

2. 2

   Make upma: Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds. When they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden. Add 1 chopped onion, 2 green chillies and cook 3 minutes. Add 1 cup rava (semolina) and fry 3 minutes. Add 2 cups hot water and salt. Cook stirring until upma is thick and dry.

3. 3

   Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.

4. 4

   Spread pesarattu: Pour a ladle of moong batter and spread in a circular motion into a thin round.

5. 5

   Add oil: Drizzle half tsp oil around the edges.

6. 6

   Cook first side: Cook on medium heat 2-3 minutes until the base is golden.

7. 7

   Add upma filling: Place 2-3 tbsp of the prepared upma in the centre of the dosa while still cooking.

8. 8

   Fold: Fold the pesarattu over the upma filling.

9. 9

   Press and cook: Press gently with spatula and cook 1 more minute.

10. 10

    Serve: Pesarattu upma (MLA pesarattu) is Andhra's famous breakfast dish. Serve with ginger chutney.