Upma Pesarattu - Green Moong Dosa. Pesarattu or Moong dal Dosa is a savory crepe made with whole mung beans (green gram lentils). A popular breakfast dish from Andhra, this batter does not require any fermentation. It is a healthy, tasty and whole some dish which is enjoyed with upma and allam chutney (ginger chutney).

Add water and make a smooth paste. Add water to adjust the consistency. It should be like regular dosa batter. You can cook Upma Pesarattu - Green Moong Dosa using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Upma Pesarattu - Green Moong Dosa

It's 1 cup of green moong whole/ split.
It's 1 cup of Sooji / semolina roasted.
You need 2 of green chillies.
Prepare 1/2 inch of ginger.
You need 3-4 tbsp of oil.
You need of Water as required.
It's 2 of onions chopped.
It's 1 of tomato chopped.
Prepare 1/2 cup of chopped beans.
You need To taste of Salt and pepper.
It's Handful of peanuts.
It's 1/2 tbsp of mustard seeds.
You need 5-6 of curry leaves.

Nutritious and healthy, they are made of whole moong dal (green gram) and prepared just as dosa. It is stuffed with upma (semolina porridge) and is relished with coconut chutney and sambar. Upma and pesarattu are in fact two different breakfast recipes, which is combined together and served. Pesarattu is a protein packed healthy breakfast made using whole green gram and spices.

Upma Pesarattu - Green Moong Dosa step by step

Soak the moong dal in enough water overnight. Drain and grind in the morning. Add green chilli, ginger and salt while grinding..
Grind the dal into a smooth batter. Add water as required. Keep it aside..
For upma- add oil in a wok, then mustard seeds, curry leaves and Peanuts..
When seeds start to sputter, add onions and beans..
Add tomatoes after a few minutes. Then salt and pepper as required. When veggies are cooked, add roasted Sooji and mix. Keep the flame on low..
Now add 3 cups of water in parts and keep stirring to avoid lumps. Cook for a few minutes till it is thick. Upma is ready..
For dosa, heat a non stick pan and spread the batter. Cook from both sides and fill with upma and serve hot with coconut or mint chutney..

It is one of the most commonly eaten Breakfasts from Andhra cuisine. In most Telugu speaking traditional households, pesarattu is eaten with this allam pachadi. In Hotels & Andhra restaurants it is served with a ginger chutney alongside rava upma. Pesarattu upma invokes many fond memories and is one of my all time favorites. In Telugu, pesara means moong dal and attu means dosa (aka savory crepes).