Pesarattu Rava Upma

Method

1. 1

   Soak green moong: Wash 2 cups whole green moong (pesarattu base). Soak 6-8 hours. Drain.

2. 2

   Grind pesarattu batter: Grind soaked moong with 3 green chillies, 1-inch ginger and 1 tsp cumin to a smooth batter. Add salt.

3. 3

   Make upma: Dry roast 1 cup rava (semolina) 5 minutes until golden. Make tempering with oil, mustard seeds, urad dal, onion, green chilli and ginger. Add 2 cups boiling water and the roasted rava. Cook until thick.

4. 4

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

5. 5

   Spread pesarattu: Pour a ladle and spread into a thin round.

6. 6

   Add oil: Drizzle half tsp oil around the edges.

7. 7

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

8. 8

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

9. 9

   Fold: Fold the pesarattu over the upma filling.

10. 10

    Serve: Pesarattu rava upma is an Andhra-Tamil classic. Serve with allam (ginger) chutney.