Ingredients vegetarian 4 servings

• 1 cup moong dal (saboot)
• 1 cup raw rice
• 8 green chillies (or less if you want it less spicy)
• 1 inch piece ginger
• a few curry leaves, corinder leaves
• 2 tbsp grated coconut
• 2 onions (medium)
• salt to taste

Directions

1. Wash and soak whole moong dal,and rice for 30 to 45 minutes.
2. Grind to a coarse paste with ginger, chillis, coconut, salt, curry leaves and coriander leaves.
3. The consistency should be of dosa batter. Seperately, in a kadhai heat 2 spoons of cooking oil.
4. Add finely chopped onions and green chillisand fry till onions are transparent.
5. To make pesarittu, heat a dosa tava, pour a ladle of moong dal mix and spread it like dosa.
6. Add oil around the pesarritu and cook till golden brown on both sides.
7. Before removing from the tava, spead 1spoon of fried onions in the middle.
8. Fold the pesarritu into half and serve hot with coconut chutney.

It is also very popular to stuff Upma inside the pisarettu for serving in Andhra Pradesh.

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