Back to 4 servings Pesarattu batter 1 cup whole green moong dal, soaked 4 to 6 hours or overnight 2 tablespoons raw rice, soaked with the dal; rice flour can stand in 1 inch ginger, peeled and chopped 2 green chilies, chopped 0.5 teaspoon cumin seeds 0.25 teaspoon asafoetida (hing), optional salt, to taste water, as needed for blending Pesarattu toppings 1 medium onion, finely chopped, for the pesarattu oil or ghee, for cooking Upma 1 cup fine sooji (semolina), dry roasted until fragrant 2 tablespoons oil 1 teaspoon urad dal 0.5 teaspoon mustard seeds 1 dry red chili 6 curry leaves 1 inch ginger, grated 2 green chilies, slit or finely chopped 1 medium onion, finely chopped 2 tomatoes, finely chopped 0.25 teaspoon turmeric 3 cups water, hot 1 tablespoon lemon juice, optional 1 teaspoon ghee, optional, stirred in at the end
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1 Step 1: Rinse the moong dal and rice, then soak them in plenty of water for 4 to 6 hours or overnight. Drain well.2 Step 2: Blend the soaked dal and rice with ginger, green chilies, cumin, asafoetida and salt, adding water a little at a time, to a smooth batter about the thickness of dosa batter. Stir in the chopped onion and a few cilantro if you like. Use the batter right away.3 Step 3: Dry roast the sooji in a pan over medium heat for 3 to 4 minutes, stirring, until fragrant and just barely changing color. Set aside.4 Step 4: Heat the oil in a heavy pan over medium heat. Add the mustard seeds, urad dal and dry red chili, and cook until the seeds sputter and the dal turns golden.5 Step 5: Add the curry leaves, grated ginger and green chilies and cook for 1 minute. Add the onion and cook until translucent, 3 to 4 minutes.6 Step 6: Add the tomatoes and turmeric and cook until soft and mushy, about 3 minutes.7 Step 7: Pour in the hot water with salt and bring to a boil. Lower the heat and slowly stir in the roasted sooji, stirring constantly to prevent lumps.8 Step 8: Cover and cook 3 to 5 minutes, until the sooji is tender and the water is absorbed. Turn off the heat, stir in lemon juice and ghee if using, and rest 5 minutes.9 Step 9: Preheat a cast iron tawa or non-stick griddle over medium heat and grease lightly. Test with a sprinkle of water; it should sizzle.10 Step 10: Pour a ladleful of batter onto the pan and spread it into a thin round. Scatter chopped onion over the top, press it lightly into the batter, and drizzle oil around the edges and center.11 Step 11: Cook over low to medium heat until the underside is golden and the batter looks cooked through, then flip and cook the other side for about 1 minute.12 Step 12: Spread a spoonful of upma over the center of the pesarattu, fold it in half or into a cone, and transfer to a plate. Repeat with the remaining batter, sprinkling a little water on the pan between dosas.getsaucepan.com/r/00d08dd8-0091-5638-81a9-11b55d72c4dd
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