Green Gram/Green Lentil Crepe "Andhra Pesarattu" With Upma and Ginger Chutney

BM14: Day1:  For this edition, I have decided to go with "Dosa/Indian Crepe" theme. To kick start, I am posting a recipe given to me by MIL. Dear, dear MIL is convalescing at home after she met with a car accident a couple of weeks ago.She is in my prayers for a quick recovery.

I am waiting to bug MIL for more recipes, but only after she is completely recovered and able to walk without the help of crutches.

Ingredients(Makes ~18 Crepes):

For the Batter:

• 1/2 Cup Whole Green Lentil, soaked overnight
• 1-1/4 Cup Split Green Lentil, soaked for 2-3 hours
• 1/2 Cup Rice Flour
• 1 Small Yellow Onion (Lemon-sized), roughly chopped
• 2 Green Chili, halved
• 1 Tsp Cumin Powder
• 1/2" Ginger, peeled and roughly chopped
• Perungayam/Hing/Asafoetida, a pinch

Additions to the batter:

• Salt as needed
• Coriander, finely chopped
• 1 Green Chili, finely chopped

For the Stuffing:

• Upma
• Ginger Chutney

Procedure:

• Soak the Whole Green Lentil Overnight. Soak the split Green Lentil for 2-3 hours.

• Drain the lentils and add it to a blender jar.

• Add the other ingredients under "For the Batter" into the jar as well. "Pulse" for a few times. The lentils get ground pretty quickly, in about 2 minutes. DO NOT grind to a fine paste. The batter should be a little grainy. Add sprinkles of water while grinding. The batter SHOULD NOT be runny.

• The resultant batter is frothy+ grainy and neither too thick nor too runny. 

• Add chopped Cilantro and chili to the batter. Sprinkle salt as needed.

• Give it a good mix and let it rest for 15 minutes or so.

• Heat a griddle/tava until it is hot but not too hot. I usually sprinkle a few drops of water on the hot tava and it sizzles. It is a sign that it is ready to use. Take a ladle of batter and spread it on the tava. Using an "oil mister", spray some oil. Sesame oil is desired but I just go with Olive oil. The flame should always be medium and not high. High flame makes the dosa stick to the griddle.

• A minute later, flip the dosa and lightly brown on the other side.

• While it is still hot, stuff about 4 Tbsp of  "Upma" and roll it up.

• Top it with Ginger Chutney, sprinkle with chopped cilantro and serve.

Enjoy!