Pesarattu with upma

Pesarattu is a key item in Andhra cuisine, it is more similar to Dosa but the batter is made of green mung beans, the taste is unique and fantastic. It is usually thin and crispy, with onions, green chillies and coriander chopped and filled. It is accompanied by Allam Chutney mainly made of ginger. MLA Pesarattu is more popular variety of pesarattus which has Upma as filling.
Source:wiki

You wouldn't believe that I had never tasted pesarattu until last year. I have heard abt pesarattu thru my Andhra friends and the pesarattu which I saw in sailu's blog really attracted me. I made pesarattu the first time seeing the recipe from her blog and it came out very well. Now it is a regular menu in our house.This is my entry for this month's RCI event(Andhra cuisine) which was started by LakshmiK of veggie cuisine and hosted by Latha of Masalamagic .As pesarattu starts with the letter 'P', this is also an entry for the Nupur's A-Z of indian vegetables for this week.

Ingredients

Whole moong dal- 1 cup
Raw rice- 1 tbsp
cumin seeds-1 tsp
green chillies-3
ginger- 1" piece
salt to tsate

oil
For topping
onions- 2 finely chopped
green chillies-2 small finely chopped
ginger- a small piece finely chopped

For upma

Rava- 1 cup
water- 2 cups
mustard seeds- 1/2 tsp
channa dal- 1/4 tsp
curry leaves- a few
green chillies- 3 slited
ginger- a small piece chopped finely
oil/butter- 4 tsp
turmeric powder(optional)

salt to taste

Method

Soak the moong dal, cumin seeds, green chillies, rice and ginger in a bowl overnight or for 8 hrs.
Grind all this with salt and water into a fine batter.
For preparing upma , heat oil/butter in a pan and add mustard seeds,channa dal,curry leaves,onions,ginger and green chillies. Saute till the onions become transparent, then add water and salt. when the water boils simmer the flame add the rava slowly little by little stirring continuously , so that there are no lumps. Close it with a lid for 2 to 3 minutes or till the rava is cooked.

For making Pesarattus , heat a tawa and spread the batter in a circular way, like how u do for dosa. Spread chopped onions, chillies and ginger on top and sprinkle oil to the sides. When it turns brown underneath flip it over and abt a tsp of oil on the sides .

Pesarattus are ready... keep some upma in the center of the pesarattu, fold it and serve hot with ginger chutney.