Andhra Pradesh Pesarattu Upma Green Moong Crepe Semolina

Method

1. 1

   Make pesarattu crepe: blend soaked moong, green chillies, ginger and salt with water to a thin smooth batter.

2. 2

   Make upma: heat 2 tbsp oil. Add mustard — pop.

3. 3

   Add asafoetida, curry leaves, onion and green chillies.

4. 4

   Cook 4 minutes. Add ginger. Add semolina — roast 2 minutes stirring. Add 2.5 cups boiling water carefully. Stir vigorously to prevent lumps. Cook stirring 4 minutes until thick. Season with salt. Keep warm.

5. 5

   Heat a non-stick tawa on medium-high. Grease lightly.

6. 6

   Pour a ladle of batter and spread thin. Scatter chopped onion and ginger strips on top. Drizzle oil.

7. 7

   Cook on medium-high 3 minutes. Do not flip.

8. 8

   Place 2 to 3 tbsp upma on one half of the crepe. Fold the crepe over the upma.

9. 9

   Serve with ginger chutney.