Pesarattu with Upma

Ingredients(for 1 large pesarattu with 1/2 cup upma filling)

• 1 cup Whole green gram (moong dal) (soaked overnight)
• 2 tbsp Raw rice (adds crispness) - optional
• 2 Green chilies (hari mirch, chopped)
• 1 inch Ginger (adrak, chopped)
• 1 tsp Cumin seeds (jeera)
• 1 medium Onion (finely chopped, for topping)
• 1/2 cup Suji (semolina/rava) (for upma)
• 1/2 tsp Mustard seeds (rai)
• 8-10 Curry leaves (kadi patta)
• 2 tbsp Green peas (optional, for upma) - optional
• 1 small Carrot (grated, for upma) - optional
• 2 tsp Oil (preferably cold-pressed)
• to taste Salt (namak)
• as needed Water (for batter & upma)

Instructions

1. 1

   Rinse and soak whole green gram (moong dal) overnight or for at least 6 hours. Drain the water. In a mixer, grind soaked moong dal, raw rice (if using), green chilies, ginger, cumin seeds, and salt with enough water to make a smooth, thick batter.

   8 minutes

   Do not add too much water; batter should be slightly thicker than dosa batter.

2. 2

   Heat a non-stick tawa or iron griddle. Pour a ladleful of batter, spreading it in a circular motion to make a thin crepe. Drizzle a few drops of oil around the edges.

   3 minutes

   For a crispier pesarattu, cook on medium flame and don’t flip until edges lift easily.

3. 3

   Sprinkle finely chopped onions evenly over the pesarattu and press gently. Optionally, add a few chopped green chilies for extra spice.

   2 minutes

   Press onions lightly to help them stick to the batter.

4. 4

   To make Upma: Heat 1 tsp oil in a pan. Add mustard seeds; when they splutter, add curry leaves and sauté. Add green peas and grated carrots (if using); sauté for 2 minutes.

   4 minutes

   Roasting veggies enhances flavor and nutrition.