Easy Pesarattu Upma

Method

1. 1

   Soak the green moong dal for 5-7 hours. Add all the ingredients required for the pesarattu into a blender and blend until a smooth thick batter is formed.

   GingerGreen ChilliCuminMoong DalSaltWater

2. 2

   To make the upma, add some oil into a pan. Once the oil is hot, add the cashew nuts and saute them until they are lightly golden brown. Then add the curry leaves, onion, green chilli and ginger. Saute for 5 minutes or until aromatic.

   Cashew (half)GingerSaltOnionGreen ChilliSunflower OilCurry leaves

3. 3

   Add the carrots, followed by the rava. Toast the rava for 5 minutes before adding the water.

   Mustard SeedsRavaCarrot

4. 4

   Cook on a low heat while stirring, until the upma starts to thicken.

   SaltWater

5. 5

   To make the pesarattu, preheat a non-stick or iron tawa until very hot. Take a ladle of batter and spread it into a thin even layer, like a dosa. Add a little oil around the edges and the centre and let it cook on a medium heat. Once the edges and centre start to turn golden and the edges start to release, you can add the upma to one half of the pesarattu and fold the other half over it. Serve hot with Ginger Chutney or Coconut Chutney.

   Sunflower Oil