Name: Pesarattu Upma recipe by Lubna Karim at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: To Make Pesarattu:; 2 cups Green Mung Beans; ½ raw Rice (I used Sona Masoori); 3 green chillies; 1 tbsp chopped Ginger; Salt as per taste; Oil as required; To Make Upma:; 1 cup fine Semolina; 1 Green Chili, chopped; Salt as required; 2 cups Water; Tempering/Tadka:; ½ tbsp Cumin seeds; ½ tbsp Mustard seeds; 1 dry red chili; 5 Curry Leaves; For Filling:; 1 Onion, finely sliced; ½ knob Ginger, minced; 3 Green chili, finely chopped; ½ tbsp. Cumin seeds

Ingredients Serving: 6

To Make Pesarattu:
2 cups Green Mung Beans
½ raw Rice (I used Sona Masoori)
3 green chillies
1 tbsp chopped Ginger
Salt as per taste
Oil as required
To Make Upma:
1 cup fine Semolina
1 Green Chili, chopped
Salt as required
2 cups Water
Tempering/Tadka:
½ tbsp Cumin seeds
½ tbsp Mustard seeds
1 dry red chili
5 Curry Leaves
For Filling:
1 Onion, finely sliced
½ knob Ginger, minced
3 Green chili, finely chopped
½ tbsp. Cumin seeds

Instructions

Making Batter for Pesarattu:
Wash and soak moong dal and raw rice in enough water for 4-5 hours. After 4-5 hours, drain the water and grind soaked moong dal & raw rice by adding green chilies and chopped ginger. Make a smooth batter by adding water.
Remove the contents into a wide bowl and add enough water until you get pouring batter consistency (similar to pancake batter). Add salt and combine well. Set this aside by covering with a lid.
Making the Upma:
In a kadai/skillet add oil and when it heats up add cumin seeds and mustard seeds. When these starts to crackle add dry red chili and curry leaves. When the curry leaves start to change color, add sliced onions and green chilies.
Fry until onions turn translucent.
Now add water and salt. Bring this boil and reduce the flame to medium. Let the water gets reduced to 2/3rd consistency.
Slowly by continuously stirring the water, add in semolina. Reduce the flame and cook till the mixture gets thickened like you see in the picture. Turn off the flame and set aside.
Assembling Pesarattu Upma:
Keep all the filling ingredients and upma ready nearby.
Heat a pan and rub it with half cut onion. When the pan is hot enough, take a ladle full of batter and spread it on the pan in clock wise direction to form a full circle.
Leave the oil from the sides of the pesarattu. When the pesarattu starts to release from the sides, spread generous amount of chopped onions, ginger, cumin and green chili. Top with a layer of upma and fold it into half.
Roast it on medium flame until the outer side turn little crisp. Remove it on to a serving plate and serve hot.
Sserve pesarattu upma with peanut chutney and ginger pickle or anything chutney/pickle of your choice.

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