Description
Sonia Mangla features her favorite South Indian Pesarattu lentil crepes.
Ingredients
Scale
- Ingredients:
- 2 cups skin-on, whole Green lentils (sabut moong dal)
- 1 cup White Rice
- 1 green chile, optional
- 2 tsp coriander leaves
- 1 tsp grated ginger
- 1 tsp cumin seeds
- Season with salt to taste
- Oil/Ghee
- For Upma:
- 1 Cup Semolina (lightly roasted)
- Cumin seeds/rai: 1/2 tsp
- Onion: 1, finely chopped
- Tomato: 1, finely chopped
- Nuts : handful
- Season with salt/paprika to taste
- Coriander to garnish
Instructions
- Method to make Upma:
- Lightly roast the semolina in a non stick pan and take it out.
- Add ghee in the same pan and splutter cumin and rai.
- Add the finely chopped onions and tomatoes and stir fry for 5 minutes.
- Add 3 cups of water (triple the quantity of semolina) and bring it to a boil.
- Season with salt and paprika to taste.
- When the water starts boiling, gradually add roasted semolina and keep stirring.
- Garnish with nuts and chopped coriander.
- Method to make Pesarattu:
- Wash and soak the lentils and rice in a bowl with warm water.
- Let it soak for 4-6 hours or preferably overnight (this will make the grains soften to grind)
- Drain and reserve the water to add gradually to make a fine paste.
- Now pulse green lentils, rice, chile, coriander and ginger in a blender or food processor to make a fine and flowing yet thick paste. (add water slowly).
- Stir the cumin seed and salt into the paste.
- Preheat a non-stick skillet over medium-low heat.
- Making your Crepes:
- Drizzle some ghee on the skillet and check if its ready.
- Pour a ladle full of batter in the center and swiftly move it outside in clockwise direction.
- Drizzle some oil/ghee on the sides and let it cook for couple of minutes.
- Now flip it on other side and add a filling of upma in the center.
- Close it in a half way moon style and enjoy with chutney and sambhar.
- Prep Time: 60 mins
- Cook Time: 30 mins