MLA Pesarattu with Palli Pachadi

Instructions

1. 1

   Soak Dal and Rice (Pre-preparation)

   • Rinse the whole green moong dal and raw rice under running water until the water runs clear.
   • Place them in a large bowl and cover with ample water. Let them soak for at least 6 to 8 hours, or overnight.
2. 2

   Prepare the Pesarattu Batter

   • Drain the soaked dal and rice completely. Transfer them to a high-speed blender.
   • Add 1.5 inches of ginger, 4 green chilies, 1 tsp of cumin seeds, and 1.5 tsp of salt to the blender.
   • Blend to a smooth, thick batter, adding up to 3/4 cup of water gradually. The consistency should be pourable but not watery, similar to a pancake batter. Do not ferment this batter.
3. 3

   Make the Upma Stuffing

   • Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and let them splutter.
   • Add urad dal and chana dal. Sauté for about 1 minute until they turn light golden.
   • Add the finely chopped 0.5 inch of ginger, 1 green chili, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
   • Reduce the heat to low, add the rava, and roast for 3-4 minutes, stirring continuously, until it's aromatic and changes color slightly. This step is crucial for a non-sticky upma.
   • While stirring constantly with one hand, carefully pour in 2 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 4-5 minutes, until all the water is absorbed and the rava is soft and cooked. Fluff with a fork and set aside.
4. 4

   Cook and Assemble the Pesarattu

   • Heat a non-stick tawa or a seasoned cast-iron skillet over medium-high heat. Sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is ready.
   • Reduce the heat to medium-low. Pour a ladleful of pesarattu batter onto the center of the tawa.
   • Using the back of the ladle, quickly spread the batter in a circular motion from the center outwards to form a thin crepe (about 8-9 inches in diameter).
   • Drizzle about 1/2 tsp of oil around the edges and on top.
   • Immediately sprinkle a generous amount of finely chopped onions over the entire surface of the pesarattu. Gently press them with a spatula so they stick to the batter.
   • Cook for 2-3 minutes on medium heat, until the base is golden brown and crispy, and the edges begin to lift from the tawa. There is no need to flip it.
   • Spoon 2-3 tablespoons of the prepared upma onto one half of the pesarattu.
   • Fold the other half over the upma filling. Press gently and cook for another 30 seconds.
   • Slide the MLA Pesarattu onto a plate. Repeat with the remaining batter and upma. Serve immediately with ginger chutney or coconut chutney.