Directions to make Pesarettu batter

Soak the Moong beans and the raw rice together for 4 hours. Drain all the water, put them in a blender, along with 1-inch piece ginger, green chillies and Jeera and grind to a smooth batter using water as required. The batter should be of Dosa/Pancake consistency.

How to make Pesarettu

Heat a girdle/tava and grease with little oil. Now pour 2 medium-sized ladles of batter in the centre of the Tava and spread it like a Dosa. It shouldn’t be as thin as a Dosa nor as thick as a Pancake. Cook on one side until crisp.

Directions for Onion filling

In a pan pour 1 tbsp oil and heat. Add the cumin and as they splutter add the green chillies and chopped onions and saute. Saute until the onions turn translucent. Keep aside.

Directions to make Upma

In a Kadai take 2 tbsp oil and heat. Put the mustard seeds and as they crackle, add the Urad dal, Chana dal and fry until light golden brown. Now add the ginger, green chillies and curry leaves and fry for 30 seconds. Now pour 3 cups water into the tempering( reduce flame before adding water, as the oil will splutter) add required salt and bring to a boil. When the water starts boiling, add the Rava/Suji a little at a time to the water and keep stirring simultaneously. The Rava will absorb all the water and the Upma will thicken in consistency. Put off the flame and add 1 tbsp ghee over it. The Upma is ready.

Directions for making Allum Chutney

In a Mixer jar put all ingredients except jaggery, oil, mustard seeds, curry leaves, salt and asafoetida, and grind them without adding any water, to a coarse paste. Now add about 1/4 cup( or less) water and grind it to a smooth paste. Add the jaggery and give it a final spin in the mixer. The chutney should not be runny. I added tamarind paste almost atvtye end, as I forgot it before. Temprring is optional. The yummy and spicy Allum Chutney is ready.

Assembling the MLA Pesarettu:

Once the batter is spread on the Tava, drizzle a little oil and let it cook on one side until crisp. The upper side will get cooked from the heat from below. Check for any rawness in the batter, if still raw on top, wait a few seconds and then spread the Onion filling on the Pesarett. Top this up with a scoop or two of Upma on one half of the Pesarett and cover/close with the other half(like exactly how it is done in Masala Dosa). The Pesarettu is ready. Serve it hot with Allum(ginger) chutney and enjoy this delicious and healthy dish.

To assemble the MLA Pesarattu, make a Dosa of the batter, cooking both sides. Now like a Masala Dosa fill the Pesarattu with the Upma, and it  is ready to serve with Allam/ Ginger chutney.