Pesarattu Upma

Today's recipe is Andhra special pesarratu upma.Pesarattu is a kind of crepe made with whole mung beans and a simple upma made with semolina is topped .It is served along with a spicy,tangy ginger chutney.Pesarattu with upma is a healthy and filling meal option.

Originally the upma used to top the pesarattu is white in colr and no turmeric powder is added.I normally make the upma in yellow color,so I added.It is purely optional.

                                                         Pesarattu Upma 

   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 6-7 hours
   Cooking time ~ 30 minutes
   Makes ~ 4  


  To make Upma

1/2 cup
Onion(finely chopped)
1 (medium size)
Green chilly/pachamilagai
2 (slit lengthwise)
Ginger/inji (finely chopped)
1 tsp
Curry leaves
few leaves
Coriander leaves(finely chopped)
1 tbs
Cashews/mundiri(finely chopped)
1 tbs
Turmeric powder/manjal podi
1/4 tsp(optional)
3/4 tsp
1 tbs

  For the Tempering

Mustard seeds/kadugu
1 tsp
Urad dhal/uluthaparuppu
2 tsp
Channa dhal/kadalaparuppu
1 tbs
a pinch
Red chilly/varamilagai
1 (broken)

   To make Pesarattu

Whole mung beans/paasipayaru
1/2 cup
Raw rice/pacharisi
2 tbs
1 inch piece
Green chilly/pachamilagai
1 tsp
to cook pesarattu
Onion,green chilly and
coriander leaves
(finely chopped)
as needed
to top the pesarattu

  •  Heat a tsp of oil and fry the semolina in a medium flame till a nice aroma comes out.Remove it and keep it aside.
  • Heat the oil in a pan,do the tempering,add in the cashews fry it till golden.Now add in the chopped onion,curry leaves and  green chilly,saute until transparent.
  • Now add in the fried rava and give it a mix.Add in the boiling water and mix it well.Cook it until the water gets absorbed.Now add in the turmeric powder and mix it well,if needed add a tsp of oil and cook it for couple of minutes in a low flame.Add in chopped coriander leaves and put off the flame.

  To make pesarattu
  • Soak the mung beans in water for atleast 6-7 hours or over night.Grind the soaked whole mung beans,rice along with ginger,green chilly,cumin seeds and salt to a fine paste.Transfer the batter to a bowl and adjust the consistency with water.
  • Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a thin circle.Immediately sprinkle the chopped onion and green chilly.
  • Gently press it with the spatula.and drizzle the oil.Let it cook for a minute.Once the dosa gets cooked, keep 2-3 tbs of upma on top the dosa.Spread it evenly on the pesarattu and sprinkle some chopped onion and coriander leaves.Loosen the edges of the cooked pesarattu with a spatula and fold it and remove it from the pan.
  • Serve it with ginger chutney.

  • Addition of rice along with mung beans is purely optional.It makes the pesarattu crispy .


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


Takes me back to my Hyderabad days ! I love this combo with soft dosa and this is a wonderful dosa carnival we r enjoying virtually, Nalini

That is one classic combo though I never understood the reason behind the pairing. :)

One of my favourite breakfast... yummy !

Now it is breakfast time here and I am just drooling over your snaps. Pesarattu and upma is such a classical combination..

Traditional Andhra Pesarattu, and this combo rocks. Now i feel so hungry.

A classic pairing but never had it that way :)

awesome. very filling and great classic pair.

I have memories of this dosa ..Padma had made it for our BM 25 meet and we all loved it.Too good Nalini.

Love this pesarattu upma combo! Perfectly made and well presented..

Such a delicious combination. It's been a while I made this -- will have to make it some time soon.

Such an amazing combination. Bookmarked!

Beautiful Nalini. I love the pictures here.

Upma dosa looks so filling and tempting. The pictures are wonderful.

Such a lovely combination!..the yellow upma looks lovely too!

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