Pesarattu with coconut chutney.
2 cups Whole Green Moong dal - Pesallu
Hand full Raw Rice
4 Green Chilies
1 tsp jeera
1 Onion - Optional
Mix and soak dal and rice over night. Grind along with chilies, ginger and jeera to a nice batter using water as required and add salt.
This batter does not need fermenting and is ready to be made into pesarattu after grinding.
Grease a dosa pan with oil and pour the batter in circles spreading evenly with the ladle. Chopped onions, coriander can be spread on the batter at this time.
Add a tsp of oil so that it can be removed easily from the pan. Turn it the other side and let roast.
Upma compliments pesarattu. It can be eaten with rice also.
Plain Upma can be made before hand and while the pesarattu is still on the skillet turn to the inside part, spread upma on one half of it and fold it. Press on it so it will be evenly spread.
Pesarattu with upma is a favorite Telugu combination. It is called as "MLA Pesarattu" fondly in Vizag eateries. A very filling and nutritious item.