MLA Pesarattu

1. 1
   prep · ~360 min

   Soak the green gram and rice.

   Wash the green gram and rice well. Soak them together in plenty of water for 6 hours, then drain completely before grinding.

   TIPDrain well so the batter stays thick and spreads neatly on the pan.
2. 2
   mix · ~7 min

   Grind the pesarattu batter.

   1.Add the soaked green gram and rice to a blender jar.

   2.Add 2 green chili, 1 inch ginger, 0.5 tsp cumin seeds, 0.25 tsp salt, and water for grinding.

   3.Grind to a smooth but slightly grainy batter that pours easily.

   4.Pour into a bowl and mix well.
3. 3
   saute · ~3 min

   Roast the semolina.

   Heat 1 tsp oil in a pan over low to medium heat. Add semolina and roast for 2 to 3 minutes until it smells nutty, then transfer to a plate.

   TIPKeep stirring so the semolina colors lightly and does not burn.
4. 4
   temper · ~5 min

   Make the tempering for the upma.

   1.Heat 1 tbsp oil in the same pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal and chana dal and cook until lightly golden.

   4.Add curry leaves, 1 chopped onion, 1 green chili, and 1 inch ginger.

   5.Cook until the onion turns soft and translucent.
5. 5
   boil · ~6 min

   Cook the upma.

   1.Pour in 2.5 cups water and bring it to a boil.

   2.Add 0.25 tsp salt and stir.

   3.Sprinkle in the roasted semolina slowly, stirring all the time to avoid lumps.

   4.Cook until the upma thickens and leaves the sides of the pan.
6. 6
   rest · ~5 min

   Rest the upma for 5 minutes.

7. 7
   prep · ~1 min

   Prepare the topping onion.

   Mix the remaining chopped onion with cilantro in a small bowl. Keep it ready for topping the pesarattu while cooking.

8. 8
   fry · ~4 min

   Cook the pesarattu.

   1.Heat a dosa tawa until medium hot and lightly grease with the remaining oil as needed.

   2.Pour a ladle of batter in the center and spread it into a thin circle.

   3.Scatter some onion-cilantro topping over the surface and press lightly.

   4.Drizzle a little oil around the edges and cook until the bottom turns crisp and golden.

   TIPSpread the batter quickly on a medium-hot tawa; a very hot pan makes it hard to spread.
9. 9
   assemble · ~1 min

   Stuff with upma and fold.

   Place a small mound of upma in the center of the cooked pesarattu. Fold it over and cook for 30 seconds more so the filling warms through.

10. 10
    serve

    Serve the MLA Pesarattu hot.

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