MLA Pesarattu

Ingredients
Batter Whole Green Gram Dhal – 1 cup
Raw Rice - 3 spoons
Salt
Topping
Onions – 2 medium sized onions
Ginger – 1 inch piece
Green Chillies – 2
Coriander Leaves
Salt
Chutney
Green chillies – 4or 5 (Alter based on your preference)
Tamarind – Gooseberry size
Ginger – 1 inch piece
Grated Coconut – 2 to 3 spoons
Salt
Method:

1. Soak dhal and rice together for 5 hours/overnight.
2. In the morning, grind together the dal and rice to smooth dosa-like batter. Add salt to it.

Topping:

1. Chop onions, ginger, coriander leaves and green chillies into tiny pieces.
2. In a bowl, add chopped ones and a pinch of salt and mix well. Keep it aside.

Chutney:

1. Grind all chutney ingredients to a coarse paste. Season it with mustard and jeera.
2. Heat a dosa tawa, add one ladle of batter and make a dosa. Add oil.
3. Sprinkle the onion mix on the dosa.
4. Once the dosa is ¾ cooked, take one spoon of sooji upma and place in the middle of dosa.
5. Fold the dosa to form a semi circle. Once the pesarattu is done, remove from tawa and serve with Chilli Tamarind chutney.

Variations

1. Can add 1 teaspoon of jeera powder to the batter.
2. You can avoid upma if u feel it to be heavy. Serve the Persarattu with onion toppings and chutney.

FYI
I have submitted this recipe for My Legume Love Affair 23 contest. For details click here.