Pesarattu Upma

1. 1
   prep

   Soak the dal and rice for the batter.

   Rinse the whole green moong dal and rice together under running water. Transfer to a bowl, cover with fresh water, and let soak for 4 hours.

   TIPA full 4-hour soak ensures the dal grinds to a smooth, fluffy batter.
2. 2
   mix

   Grind the pesarattu batter.

   1.Drain the soaked dal and rice completely.

   2.Transfer to a blender or wet grinder along with 1-inch piece of ginger, 2 green chilies, and a pinch of salt.

   3.Add water gradually (about 3/4 to 1 cup total) and grind to a slightly coarse, thick batter with fine semolina-like texture.

   4.Pour the batter into a bowl. It should be pouring consistency, not too thick. No fermentation is needed.
3. 3
   fry · ~4 min

   Roast the semolina for upma.

   Heat a heavy-bottomed pan over medium-low heat. Dry roast the semolina, stirring continuously, until it turns a light golden color and releases a nutty aroma, about 3 to 4 minutes. Transfer to a plate and set aside.

   TIPStir constantly to prevent the rava from burning, which happens quickly.
4. 4
   temper · ~2 min

   Make the tempering for the upma.

   1.Heat the ghee in a deep pan or kadai over medium heat.

   2.Add the mustard seeds and let them splutter (30 seconds).

   3.Add the cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden (1 minute).

   4.Toss in the curry leaves, chopped cashews, and the remaining inch of grated ginger with 2 slit green chilies. Sauté for 30 seconds until fragrant.
5. 5
   saute · ~3 min

   Sauté the onions and cook the upma.

   1.Add the finely chopped onion to the pan and cook until they turn translucent (3 to 4 minutes).

   2.Pour in the 2 cups of hot water, add 1/4 teaspoon of salt, and bring to a rolling boil.

   3.Lower the heat to a simmer and slowly pour the roasted semolina into the boiling water in a steady stream, stirring continuously with the other hand to prevent lumps.

   TIPUsing hot water ensures the upma cooks fast and stays fluffy.
6. 6
   mix · ~2 min

   Finish and steam the upma.

   1.Stir vigorously until the semolina absorbs all the water and the mixture thickens to a porridge-like consistency.

   2.Cover the pan tightly and cook on the lowest heat for 2 minutes to let it steam through.

   3.Turn off the heat, add the lemon juice and chopped coriander leaves, and mix gently with a fork to fluff it up. Keep warm.

   TIPFluffing with a fork gives the upma a light, separated texture.
7. 7
   fry · ~2 min

   Cook the pesarattu dosa.

   1.Heat a cast iron or non-stick griddle over medium-high heat. Sprinkle a few drops of water; they should sizzle immediately.

   2.Pour a ladleful of batter in the center. Using the back of the ladle, quickly spread it in a circular motion into a thin, large crepe.

   3.Drizzle 1 teaspoon of oil around the edges and a few drops in the center. Cook until the base turns golden and crisp (about 2 minutes).

   TIPDo not spread pesarattu too thick; it must be lacy and crisp at the edges.
8. 8
   assemble · ~1 min

   Stuff the pesarattu with upma.

   Place a generous scoop of the hot upma in the center of the cooked pesarattu while it is still on the griddle. Fold the sides over from both ends to form a wrap or roll. Press gently with the spatula for 30 seconds to warm through.

9. 9
   serve

   Serve the Pesarattu Upma hot.

   Transfer the stuffed pesarattu to a plate. Repeat with the remaining batter and upma to make 4 stuffed pesarattus. Serve immediately with ginger chutney or achar.

   TIPServe straight from the pan to the plate; pesarattu loses its crispness if left to sit.

Cuisines we love