Pesarattu Upma is the filled form of the Andhra moong dosa: a pesarattu crepe wrapped around a portion of upma, the savory cooked semolina, so the two are eaten together as one rolled package. This is sometimes called MLA pesarattu in Andhra Pradesh. The angle is composition. The plain pesarattu is a thin, crisp, grassy moong crepe eaten with chutney; folding upma inside changes it from a light tiffin item into a substantial, self-contained meal where a soft, spiced grain core sits against a crisp green shell.
Both halves are made separately and then assembled hot. The pesarattu is poured and spread thin on the griddle from soaked, ground whole green gram, usually carrying green chili and ginger, often with a scatter of raw onion pressed onto the wet surface, and cooked until the base crisps. The upma is cooked in parallel: semolina is dry-roasted, then cooked with a tempering of mustard seeds, urad dal, curry leaves, chilies, and onion until it sets into a soft, fluffy, savory mass. To assemble, a ridge of upma is laid along the center of the just-cooked pesarattu and the crepe is folded or rolled over it. The result wanted is a clear textural contrast: a crepe still crisp at the edges enclosing upma that is moist and distinct-grained, not a wet paste, with both elements seasoned so neither tastes bland against the other. Sloppy versions fail at the contrast, a soggy crepe that went limp because it was filled too early or steamed under the upma, a gluey or dried-out semolina core, or a pesarattu so underspiced it adds nothing but starch around the filling.
It is served the same way the plain version is, with ginger chutney, the pungency of which is needed to cut a now-richer, heavier plate. The unfilled pesarattu and the broader fermented rice dosa and idli family are distinct preparations, and each deserves its own article rather than being crowded in here.