Upma-Pesarattu.

Upma-Pesarattu is a famous South-Indian tiffin item. It is an excellent combination of Upma & Pesara attu.

Ingredients:
 For Pesara attu:
Whole Green Gram (Pesarlu)               : 1glass.
Rice Flour                                            : 1/2glass.
Green Chillies                                       : 4.
Ginger                                                   : 1 cube sized.
Salt                                                        : 1spoon.
Cumin Seeds (Jeera)                              : 1spoon.
Oil                                                         : Used for preparing attu.

For Upma:
Sooji Rava                                             : 1/2glass.
Water                                                     : 1glass.
Green Chillies                                          : 2.
Ginger                                                     : Small cube size.
Onion                                                      : Half.
Salt                                                          : 1/2spoon.
Chana Dal                                                : 1/2spoon.
Urad Dal                                                  : 1/2spoon.
Jeera(Cumin Seeds)                                  : 1/2spoon.
Mustard Seeds                                          : 1/2spoon.
Oil                                                             : 1spoon.
Ghee                                                          : 1/2spoon.


Preparation:
For Pesara attu:
Soak  the Whole Green Gram with sufficient water for 8 hours. After 8 hours strain out the water. Blend Green Chillies, Ginger & soaked Whole Green Gram until it becomes fine paste. Now add Rice flour, Salt & Cumin Seeds and again grind it by adding sufficient water to get a fine batter. Remove this batter from the blender and shift into a mixing bowl. Heat a pan at a medium flame. When the pan gets heated, take one scoop of batter and rotate it evenly round to get a thin attu with the help of that scoop. Pour one spoon of Oil evenly on the middle and its edges. When the attu gets roasted on one side, turn its other side and wait for 2 minutes. Now remove this attu from the pan into a serving plate. Repeat this method until the batter gets completed.

For Upma:
Chop the Green Chillies & Ginger. Cut the Onion into vertical slices. Now heat a kadhai with one spoon of Oil in it. When the Oil gets heated, add Chana Dal, Urad Dal, Cumin Seeds & Mustard Seeds and roast them until they turns light golden color. When they start turning into light golden color, add chopped Green Chillies, Ginger & Onion and cook them for 2 minutes by covering with a lid. Now pour Water into the kadhai and add Salt & half spoon of Ghee, and again cook for 5 minutes by covering with a lid at a medium flame. When the Water gets boiled, by stirring add the Sooji Rava and cook it for 2 minutes. Turn off the stove and remove from the kadhai and shift into a serving plate.

This is a perfect combination of an South-Indian dish.

Note: By stirring, add Sooji Rava into the boiling water, so that no lumps can be formed.