Pesarattu - Upma

Ingredients:

• Whole Green Gram / Pesalu – 1 Cup
• Raw Rice – 1/2Cup
• Green Chillies – 10 to 12
• Ginger – 1/4” Piece
• Cumin Seeds – 1 Tbsp
• Onion - 1 Medium 
• Oil for Frying
• Upma for Filling

Preparation :

1. Wash and soak Whole green gram dal and raw rice in a bowl for 4 to 6 hours. 
2. Drain the water and add green chillies, ginger, cumin seeds and salt.
3. Grind the mixture to a smooth paste in a mixie by adding water if required, to get the right consistency.
4. Mix it well and keep it aside for fermenting.
5. Peel the onions and chop them finely into small pieces.
6. Heat the griddle to medium heat and grease it with little oil.Take a ladle full of batter 
7. and pour it in the centre of the griddle
8. and spread the batter evenly on the griddle with the base of the ladle in circular motion into a thin round layer.
9. Drizzle 1 tsp of oil around the edges of Pesarattu.
10. Top the Pesarattu with chopped onions and cook until it turns brown.
11. Flip the pesarattu over the other side and let it brown on medium heat for half a minute.
12. Flip it over again and add a big spoonful of Upma in the center of the pesarattu and fold
13. over the sides and cover the Pesarattu.
14. when done, serve hot with ginger chutney or coconut chutney or coriander chutney. 
15. The tasty Pesarattu-Upma or MLA-Pesarattu is ready to serve hot.

 Note:

1. You can also have it with only Onion topping as Onion Pesarattu.
2. Do not forget to ferment the batter for at least 5 to 6 hours for better results. 
3. Place this bowl in a big plate so that after fermenting if the batter overflows it falls into the plate which can be mixed back into the batter.