Egg Pesarattu with Upma with Peanut Chutney

Instructions

1. 1

   Prepare the Pesarattu Batter

   • Wash the whole green gram and rice thoroughly. Soak them together in ample water for at least 6-8 hours or overnight.
   • Drain the soaking water completely. Transfer the soaked gram and rice to a high-speed blender.
   • Add 1 inch of chopped ginger, 4 green chillies, 1 tsp cumin seeds, and 1.5 tsp of salt to the blender.
   • Grind to a smooth, flowing batter, adding water gradually as needed. The consistency should be similar to a standard dosa batter – not too thick or too thin. Transfer to a large bowl and set aside. Do not ferment this batter.
2. 2

   Make the Upma Stuffing

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add 1 tsp mustard seeds and allow them to splutter.
   • Add 1 tsp urad dal and 1 tsp chana dal. Sauté for about a minute until they turn light golden brown.
   • Add 1 chopped onion, 2 slit green chillies, the remaining 0.5 inch of grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
   • Reduce the heat to low, add 1 cup of rava, and roast for 3-4 minutes, stirring continuously, until it becomes aromatic. Ensure it doesn't change color.
   • While stirring with one hand, carefully pour in 2.5 cups of hot water with the other to prevent lumps. Add 0.75 tsp of salt and mix well.
   • Cover the pan and cook on low heat for 5-7 minutes, until all the water is absorbed and the rava is cooked through and fluffy.
   • Turn off the heat, stir in 1 tbsp of lemon juice, and gently fluff the upma with a fork. Keep it covered to stay warm.
3. 3

   Cook the Egg Pesarattu

   • Heat a non-stick or cast-iron tawa over medium-high heat. Once hot, reduce the heat to medium. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately.
   • Pour a ladleful of the pesarattu batter onto the center of the tawa. Using the back of the ladle, spread it in a circular motion to form a thin crepe, about 8-9 inches in diameter.
   • Drizzle about 1/2 to 1 tsp of oil around the edges and on top of the pesarattu.
   • Crack one egg directly onto the center. Using a spoon or spatula, quickly break the yolk and spread the egg evenly over the entire surface of the pesarattu.
   • Immediately sprinkle a generous amount of finely chopped onions over the egg layer.
   • Cook for 2-3 minutes on medium heat until the base is golden brown and crisp, and the egg on top is fully cooked. There is no need to flip it.
   • Place 2-3 tablespoons of the prepared upma onto one half of the pesarattu.
4. 4

   Fold and Serve

   • Carefully fold the other half of the pesarattu over the upma filling.
   • Gently press down with a spatula and cook for another 30 seconds.
   • Slide the Egg Pesarattu with Upma onto a serving plate.
   • Repeat the process with the remaining batter, eggs, and upma.
   • Garnish with chopped coriander leaves and serve immediately with ginger chutney (Allam Pachadi) or coconut chutney.