Pesarattu Upma

Ingredients

• - 2 cups raw rice
• - 400g moong dal crepe with upma
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

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. 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. Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.
4. Spread pesarattu: Pour a ladle of moong batter and spread in a circular motion into a thin round.
5. Add oil: Drizzle half tsp oil around the edges.
6. Cook first side: Cook on medium heat 2-3 minutes until the base is golden.
7. Add upma filling: Place 2-3 tbsp of the prepared upma in the centre of the dosa while still cooking.
8. Fold: Fold the pesarattu over the upma filling.
9. Press and cook: Press gently with spatula and cook 1 more minute.
10. Serve: Pesarattu upma (MLA pesarattu) is Andhra's famous breakfast dish. Serve with ginger chutney.