Andhra Pesarattu Upma

Ingredients:

For upma:

• Sooji - 1 cup
• Chopped Onions - 1/2 cup
• Water - 2 1/2 cups
• Urad dal - 1 tbsp
• Chana dal - 1 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds - 1 tsp
• Cashews - 10
• Green chilli - 3 or 5
• Chopped ginger - 1 tbsp
• Curry leaves - few
• Ghee - 1 tbsp
• Oil - 1 tbsp
• Salt to taste

Method:

• Take little oil into a pan and add channa dal, urad dal, mustard seeds, cumin seeds, cashwes and fry
• Add chopped onions, chopped ginger, green chillies and curry leaves , Fry them till onions turn brown
• Add water, salt and bring them to boil
• Turn the flame to low, slowly pour sooji while stirring boiling water with another hand to avoid lumps
• Turn the flame off and cover with a lid for 5 minutes. Finally, add ghee.

For pesarattu:

• Whole moong dal - 1 cup
• Rice flour - 1/4 cup
• Green chilli - 2 or 3
• Ginger - 1" piece
• Onion - 1 finely chopped
• Carrot - 1 grated (optional)
• Cumin seeds - 1 tbsp
• Salt to taste
• Ghee or oil

Method:

• Soak moong dal over night and drain the water
• Add green chilli, ginger piece, rice flour, salt and grind into smooth paste adding little water
• Add cumin seeds to the batter
• Heat a griddle and pour a spoonful of batter in the center of the pan and make a pesarattu
• Sprinkle some chopped onions and grated carrot on pesarattu
• Add one teaspoon of oil at the edges of the pesarattu. Let it cook on medium flame.
• When it turns brown underneath flip it over and add a tsp of oil on the sides. Flip it over again and add a big spoonful of upma in the center of the pesarattu.
• Remove from griddle and your upma pesarattu is ready
• Serve with ginger pickle