Upma Pesarattu. Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh. Its a whole green gram lentil (moong dal) dosa stuffed with Upma. Pesarratu and Upma are two separate dishes.
It is made with green gram (moong dal) batter, but, unlike dosa, it does not contain urad dal.
Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh.
Pesarattu recipe or moong dal dosa, Learn to make the best thin and crispy andhra pesarattu with step by step photos, best protein filled breakfast.
You can have Upma Pesarattu using 25 ingredients and 11 steps. Here is how you cook it.
Ingredients of Upma Pesarattu
- You need of For Pesarattu :-.
- It's 1 cup of Green Moong Dal :- (Cleaned, washed and soaked overnight).
- You need 1/2 cup of Raw Rice :- (Cleaned, washed and soaked overnight with green moong dal).
- It's 1 inch of Ginger.
- You need 2-3 of Green chillies.
- It's 1 tspn of Jeera / cumin.
- It's To taste of Salt.
- You need as needed of Ghee - To make dosas.
- You need of For toppings :-.
- You need 3 medium sized of Onions :- Finely chopped.
- Prepare 1 tbspn of Jeera / cumin.
- Prepare 2-3 of Green chillies -finely chopped (Optional).
- Prepare 1 inch of Ginger - finely chopped (Optional).
- Prepare 1 tbspn of Oil.
- It's of For Upma :-.
- Prepare 2 tbspn of Oil.
- It's 1 tspn each of Chana Dal, Urad dal / bengal gram,black split gram.
- It's 1/2 tspn of Mustard seeds.
- You need 6-7 of Curry leaves.
- Prepare 3 chopped of Green chillies.
- You need 1 medium sized of Onion chopped.
- Prepare 1 cup of Sooji / semolins Dry roasted.
- You need To taste of Salt.
- It's 2 tspn of Ghee - (Optional, but this really makes a difference in the taste of upma).
- It's 3 cups of Water.
Pesarattu Upma is an easy, protein packed South Indian style breakfast that is made with mung beans. Pesarattu upma invokes many fond memories and is one of my all time favorites. Upma Pesarattu Famous break fast in andhra Pradesh. Tips and tricks to make perfect Pesarattu Upma/Onion Pesarattu Onion Pesarattu recipe in telugu Upma.
Upma Pesarattu instructions
- Prep for Pesarattu :- In a mixie jar add the pre-soaked green moong dal, rice (discard the water in which they had been soaked), ginger, green chillies, jeera and salt. Add water and make a smooth paste. Add water to adjust the consistency. It should be like regular dosa batter..
- Heat oil in a pan and fry the ingredients mentioned for toppings. Fry them till the onions are translucent. You can add the toppings raw also, but frying them really adds to the taste. (A tip shared by my mother-in-law)..
- Now make the upma :- Heat oil and add Chana dal,urad dal, mustard seeds and curry leaves and fry till the dals are brown..
- Add onions and green chilies. Fry till the onions are translucent..
- Add water and salt. Mix well. Bring the water to a boil..
- Now simmer the heat and slowly add the pre-roasted sooji (you can use a spoon to add the sooji)while stirring continuously (to avoid any lumps). Be careful in this step, if possible use a long spatula, as the sooji tend to splutter while adding in the water..
- Keep mixing till the sooji absorb the water completely..
- Add ghee and mix well..
- Switch off the heat and keep this covered for 5 mins..
- Now make the upma pesarattu :- Heat a greased dosa pan or non-stick tawa. Pour a small cup of batter on the tawa and spread the batter to make a thin dosa. Add the fried toppings and press slightly using your spatula. Pour ghee on the edges..
- When the pesarratu is cooked and you get a brown bottom, flip it to other side and cook for another 30 secs. Now flip it and spread the upma over the pesarattu. Fold and serve hot with some ginger/ onion chutney on the side..
Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Andhra Pradesh,Tamil Nadu,Karnataka, Maharashtrian, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Are you looking for Upma Pesarattu Dosa (Traditional Andhra Breakfast) recipe? Try our breakfast recipes that will make your life easier in the morning. Make all pesarattu this way with the rest of the batter. Serve pesarattu hot or warm with upma accompanied with ginger chutney. photo and video recipe. it is also known as mla pesarattu dosa which is usually served with combination upma which is very similar to masala dosa. this type of dosa is very famous in coastal.
