Upma Pesarattu with Boiled Egg

Instructions

1. 1

   Prepare the Pesarattu Batter (Soaking time: 6 hours)

   • Wash the whole green moong dal and rice thoroughly under running water.
   • Soak them together in plenty of water for at least 6 hours or overnight. Note: Soaking time is not included in the prep time.
   • After soaking, drain the water completely.
   • In a high-speed blender, combine the soaked dal and rice, chopped ginger, green chillies, and cumin seeds.
   • Add about 3/4 cup of water and blend to a smooth, thick batter. Add more water one tablespoon at a time only if needed. The consistency should be pourable but not watery, similar to dosa batter.
   • Transfer the batter to a large bowl, stir in 1.5 tsp of salt, and mix well. Do not ferment this batter; it should be used fresh.
2. 2

   Make the Upma Filling (15-20 minutes)

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
   • Add the curry leaves, hing, and 1 finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Reduce the heat to low, add the rava (semolina), and roast for 4-5 minutes, stirring continuously, until it becomes aromatic and lightly toasted. Do not let it brown.
   • While stirring constantly with one hand, slowly pour in 2 cups of hot water with the other hand to prevent lumps from forming.
   • Add 0.75 tsp of salt, mix everything well, cover the pan, and cook on low heat for 5-6 minutes until all the water is absorbed and the rava is fluffy and cooked through.
   • Turn off the heat and let the upma rest, covered, for 5 minutes before using. The upma should be thick and hold its shape.
3. 3

   Cook the Upma Pesarattu (3-4 minutes per piece)

   • Heat a non-stick tawa or a seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Pour a ladleful of the pesarattu batter (about 1/2 cup) onto the center of the hot tawa.
   • Using the back of the ladle, quickly spread the batter in a circular motion, moving from the center outwards to form a thin, even crepe.
   • Sprinkle a generous amount of the remaining finely chopped onion over the surface of the pesarattu.
   • Drizzle about 1 tsp of oil around the edges and a little on top.
   • Cook for 2-3 minutes, or until the base is golden brown and crispy, and the edges begin to lift away from the tawa. There is no need to flip it.
4. 4

   Assemble and Serve

   • Once the pesarattu is cooked, spoon 2-3 tablespoons of the prepared upma onto one half of the crepe.
   • Carefully fold the other half over the upma filling.
   • Gently press down with a spatula, cook for another 30 seconds, and then slide it onto a serving plate.
   • Repeat the process with the remaining batter and upma filling.
   • Serve the Upma Pesarattu immediately while it's hot and crispy, traditionally with Allam Pachadi (ginger chutney) or coconut chutney.