Pesarattu Upma with Stepwise Pictures

• 2 cups Green Mung Beans/Green Gram/Hari Mung Dal/PesaraPappu
• ½ raw Rice, I used Sona Masoori
• 3 Green chillies
• 1 tbsp. chopped Ginger
• Salt
• Oil

TO MAKE UPMA:

• 1 cup fine Semolina
• 1 Onion, sliced
• 1 Green Chili, chopped
• Salt
• 2½ 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

PREPARATION:

• 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.

• No need to soak green gram and rice overnight. You can soak 4-5 hours prior to cooking.
• This batter doesn’t need time to ferment. You can pour in attu’s as soon as you grind the batter.
• Keep a check on salt, as we will add salt in pesarattu batter and upma also.

MAKING 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 2/3^rd 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.

NOTE:

• You can add chopped tomatoes to the recipe as it imparts nice color and taste to upma.
• You can even add chopped ginger and turmeric for taste and color.

• 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.
• I served pesarattu upma with peanut chutney and ginger pickle.
• Add love to make this Pesarattu Upma taste ‘Yummy’.