• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Subscribe
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Andhra » Pesarattu Upma

    Pesarattu Upma Recipe

    Published: Feb 21, 2023 by Pavani · 33 Comments

    83 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video
    White plate with Pesarattu Upma.

    Pesarattu Upma is a traditional Andhra breakfast. This spicy moong dal dosa is packed with protein, is nutritious, filling and absolutely delicious.

    The combination of pesarattu and upma is a classic and is most beloved by Telugu people. Do try this easy to make recipe and I am sure you will love it.

    Plates of green gram dosa and bowls with chutneys.

    Table of contents

    • About the recipe
    • Why I love this dish
    • Ingredients
    • Instructions
      • Make pesarattu batter
      • Make Upma
      • Cook Pesarattu
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    Pesaratty upma is a quintessential breakfast dish from Andhra Pradesh (now the states of Andhra & Telangana). It invokes many fond memories and is one of my all time favorites.

    In Telugu, pesara means moong dal and attu means dosa. So, these are Andhra style moong dal dosa or cheela that are made with an unfermented batter.

    Plate with upma filled dosa.

    My MIL makes boat load of pesarattu for breakfast to feed the entire family. The best part of making these green gram dosa is that you don't need to plan ahead. Since there is no fermenting, you can soak moong dal first thing in the morning and make dosa for breakfast.

    The best side dish for pesarattu is rava upma. This combo is called MLA pesarattu and is a popular item in many Andhra restaurants. Crispy pesarattu dosa served with ghee laden upma is a blissful combination.

    But if you are pressed for time, you can just make the green moong dosa and serve it with a chutney. That is completely acceptable.

    Banana leaf covered plate with Pesarattu upma and chutneys.

    Why I love this dish

    They are perfect to make for breakfast or lunch because they are:

    • protein packed
    • flavor packed
    • quick to make and batter needs no fermenting
    • absolutely delicious

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make pesarattu:

    • Green moong dal aka mung beans or pesalu:
      • you can use either whole, split with skin or split without skin.
      • My mom uses whole moong but I prefer to use split with skin variety because they don't need to be soaked for too long.
    • Rice ~ I use sona masoori rice but any medium or long grain rice would work.
    • Ginger, green chilies and cumin seeds.

    Here are the ingredients you need to make Rava Upma:

    • Sooji ~ I use fine sooji but you can use coarse variety as well.
    • Onion, green chilies, curry leaves and ginger.
    • Cashews
    • Mustard & cumin seeds, urad & chana dal.
    • Adding vegetables is totally optional. I usually add frozen mix vegetables (with carrot, green beans, peas & corn). But you can also add other veggies like potato, cauliflower, peppers, cabbage. Leafy veggies like spinach, methi are also great here.
    Ingredients for upma on a chopping board - sooji, cashews, chopped onions, ginger, green chilies and curry leaves

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make pesarattu recipe:

    Make pesarattu batter

    Soak moong dal and rice separately in plenty of water. Soaking time will vary depending on the type of mung beans you choose.

    • whole moong dal = 4~6 hours
    • split moong dal with skin = 2~4 hours
    • split moong without skin = 1~2 hours
    • rice = 1~2 hours
    Side by side photos of rice and moong dal soaking in water

    Once the dal and rice are soaked and tender, grind them along with ginger, green chilies, cumin seeds and salt. The batter needs to be slightly coarse and not completely smooth.

    Side by side photos of soaked moong dal, rice, chopped ginger, green chilies being ground to a coarse batter

    Make Upma

    Heat oil in a wok/ sauté pan; add the tempering ingredients.

    Once cooked add onions, grated ginger and green chilies, sauté until onions turn translucent. Stir in the mixed vegetables and cook covered until they turn tender.

    Side by side photos showing the making of upma - cooking dals, cashews, mustard & cumin seeds, onions, ginger, mixed vegetables

    Add 2~2½ cups of water and bring to a boil. Add salt and mix well.

    Lower the heat and slowly add the sooji, stirring the water constantly to avoid forming lumps. Cook covered for 3~4 minutes or until sooji is cooked through and all the water is absorbed.

    Turn off the heat and add the lemon juice (if using), mix well and serve. Adding 1~2tsp ghee at the very end gives the upma a very nice flavor.

    Side by side photos of making upma - boiling water, adding sooji and cooked till tender

    Keep it warm while you start making the pesarattu.

    Cook Pesarattu

    Heat a tawa/ griddle on medium-high heat. Pour 2 ladles of batter and using the back of the ladle, spread it around on the tawa into a round dosa/ crepe.

    Sprinkle with chopped onions and drizzle with oil on the dosa. Press the onions lightly into the batter with a spatula so they stick. Let dosa cook until golden brown and crisp. Carefully flip and cook on the other side for 1 minute.

    Flip again and spread the upma in the center, fold over and remove from the pan. Repeat with the remaining batter.

    Side by side photos of making pesarattu upma - batter poured on hot griddle and cooked till golden, sprinkle onions, add upma, fold and serve

    Serve hot with upma and any chutney of your choice. I served with carrot-onion chutney.

    Grey bowl with vegetable upma

    Expert Tips

    • You could use whole moong dal, split moong dal with skin or split moong without skin. 
      • Soaking times: whole moong dal = 4~6 hours
      • split moong dal with skin = 2~4 hours
      • split moong without skin = 1~2 hours
    • Substitute rice with other whole grains or millets to make the recipe even healthier. Quinoa, brown rice, pearl millet are some great alternatives to rice.
    • Traditionally, upma served with pesarattu is made without veggies. So, you can skip adding the veggies.
    • But if you are a veggie lover, then feel free to add veggies like potato, cauliflower, peppers, cabbage or tomato. Frozen mix vegetables are my favorite.
    • Pesarattu are best served hot off the tawa. Store leftover batter in the refrigerator for up to 3 days. 
    • To make onion pesarattu, top the dosa with lots of finely chopped onions while cooking. You can add coarsely chopped onions to the batter while blending.

    You might also like

    Here are few more recipes using moong dal:

    • Hand holding a spoon with methi moong dal rasam
      Methi Moong dal Rasam
    • Green plate with khichdi
      How to make Ven Pongal Recipe in Instant Pot
    • Wooden bowl with a stack of mung bean fritter
      Pesara Garelu | Moong dal Vada Recipe
    • Grey plate with mushroom filling mung bean pancakes.
      Vegan Banh Xeo Recipe | Video

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Pesarattu Upma

    Pesarattu Upma is a protein packed Andhra breakfast that is made with moong dal. It is filling, nutritious and absolutely delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 minutes mins
    Cook Time: 30 minutes mins
    Soaking Time:: 4 hours hrs
    Total Time: 5 hours hrs
    Course: Breakfast
    Cuisine: andhra
    Servings: 15 Pesarattu

    Ingredients

    To make Pesarattu:

    • 2 cups Moong dal*
    • ¼ cup Rice
    • 3~4 Green chilies
    • 2" Ginger piece, chopped
    • 1 teaspoon Cumin seeds
    • To taste Salt
    • As needed Oil, for cooking

    Toppings:

    • 1 Medium Onion, finely chopped

    For Upma:

    • 2 teaspoons Oil
    • 1 teaspoon Urad dal
    • 1 teaspoon Chana dal
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 1 Dry red chili
    • 2 tablespoons Cashews, chopped
    • 6~8 Curry leaves
    • 1" Ginger piece, grated
    • 2 Green Chilies, finely chopped
    • 1 Medium Onion, thinly sliced
    • ½ cup Mixed Vegetables (optional)
    • 3 cups Water
    • To taste Salt
    • 1 cup Sooji/ fine semolina
    • 2 tablespoons Lemon juice (optional)
    • 1~2 teaspoons Ghee (optional)
    Get Recipe Ingredients

    Instructions

    To make Pesarattu Batter:

    • Soak moong dal. See noted for the soaking times depending on which form of beans you choose. Soak rice for 1~2 hours.
      2 cups Moong dal*, ¼ cup Rice
    • Grind the soaked moong and rice along with green chilies, ginger, cumin seeds and salt into an almost smooth batter adding just enough water. Batter does not have to be very smooth.
      3~4 Green chilies, 2" Ginger piece, chopped, 1 teaspoon Cumin seeds, To taste Salt

    To make Upma:

    • Heat oil in a wok/ saute pan; add urad, chana, mustard seeds, cumin seeds, dry red chili and cashews. Once the seeds start to sputter and the dals turn golden, add grated ginger and green chilies. Cook for 1 minute.
      As needed Oil, for cooking, 2 teaspoons Oil, 1 teaspoon Urad dal, 1 teaspoon Chana dal, ½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 1 Dry red chili, 6~8 Curry leaves, 1" Ginger piece, grated, 2 Green Chilies, finely chopped
    • Next add onions and cook until onions turn translucent, about 3~4 minutes. Add the mixed vegetables and cook covered until they turn tender, about 6~8 minutes.
      1 Medium Onion, thinly sliced
    • Add 3 cups of water and bring to a boil. Add salt and mix well.
      Lower the heat and slowly add the sooji, stirring the water constantly to avoid forming lumps. Cook covered for 3~4 minutes or until sooji is cooked through and all the water is absorbed.
      To taste Salt, 3 cups Water
    • Turn off the heat and add the lemon juice (if using), mix well and serve. Adding 1~2tsp ghee at the very end gives the upma a very nice flavor.
      2 tablespoons Lemon juice (optional), 1~2 teaspoons Ghee (optional)

    Make the Pesarattu:

    • Heat a tawa/ griddle on medium-high heat. Pour 2 ladles of batter and using the back of the ladle, spread it around on the tawa into a round dosa/ crepe.
      Sprinkle with chopped onions and drizzle with oil on the dosa. Press the onions lightly into the batter with a spatula so they stick. Let dosa cook until golden brown and crisp. Carefully flip and cook on the other side for 1 minute.
    • Flip again and spread the upma in the center, fold over and remove from the pan. Repeat with the remaining batter.
      Repeat with the remaining batter.
    • Serve hot with upma and any chutney of your choice.

    Video

    Notes

    • You could use whole moong dal, split moong dal with skin or split moong without skin. 
      • Soaking times: whole moong dal = 4~6 hours
      • split moong dal with skin = 2~4 hours
      • split moong without skin = 1~2 hours
    • Substitute rice with other whole grains or millets to make the recipe even healthier. Quinoa, brown rice, pearl millet are some great alternatives to rice.
    • Traditionally, upma served with pesarattu is made without veggies. So, you can skip adding the veggies.
    • But if you are a veggie lover, then feel free to add veggies like potato, cauliflower, peppers, cabbage or tomato. Frozen mix vegetables are my favorite.
    • Pesarattu are best served hot off the tawa. Store leftover batter in the refrigerator for up to 3 days. 
    • To make onion pesarattu, top the dosa with lots of finely chopped onions while cooking. You can add coarsely chopped onions to the batter while blending.
     

    Nutrition

    Serving: 1Pesarattu | Calories: 207kcal | Carbohydrates: 32g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 80mg | Fiber: 5g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Andhra

    • Top view of a bowl with nethi beerakaya pachadi.
      Nethi Beerakaya Pachadi Recipe
    • Pewter tray with blue bowl with cucumber chutney with a spoon inside
      Andhra Dosakaya Roti Pachadi
    • White bowl with Kanda Bachali koora
      Kanda Bachali Curry | Malabar Spinach Curry
    • White bowl with cucumber chutney
      Cucumber Chutney
    83 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Lata Lala

      July 26, 2020 at 11:15 pm

      5 stars
      What could be the better start of the day with hearty breakfast of Pesarattu Upma that is an easy, protein packed made with mung beans.
      I have never tasted this before but would love to as it's so filling & nutritious.

      Reply
    2. ARCHANA

      July 29, 2020 at 9:21 am

      5 stars
      you took me down the memory lane.At BM 25 Padma had made them for us. They were so delicious.
      You are tempting me to mak them yet again for I am sure my people will love them.

      Reply
    3. Uma Srinivas

      July 29, 2020 at 12:01 pm

      5 stars
      Pesarattu Upma is an easy, protein packed breakfast. I know this is filling, nutritious and delicious. Loved it Pavani!

      Reply
    4. Vandana

      July 29, 2020 at 12:24 pm

      5 stars
      Breakfast is my favourite meal of the day. This upma looks so delicious bookmarking this recipe of yours.

      Reply
    5. Sandhya Nadkarni

      July 29, 2020 at 1:30 pm

      5 stars
      What a hearty and yummy breakfast this is! One of my absolute favorites, Pavani! Loved your step by step pics!

      Reply
    6. Mayuri Patel

      July 30, 2020 at 6:46 am

      5 stars
      Pavani an interesting combination of pesarattu and upma. Neve tried it but would love to try. Both together would make a filling and healthy meal.

      Reply
    7. Amrita Roy

      July 31, 2020 at 4:19 am

      5 stars
      Pesarattu and upma sounds interesting combination...I have never tried them together ... healthy and filling breakfast

      Reply
    8. Padma Veeranki

      July 31, 2020 at 2:01 pm

      5 stars
      How can I say no to Pesarattu Upma...Simple yet delicious protein packed breakfast. One of my favourites...We call it MLA Pesarattu!

      Reply
    9. Lathiya

      July 31, 2020 at 3:17 pm

      5 stars
      I had pesarattu and upma separately but not in a combo. But this sounds great and delicious.

      Reply
    10. Sandhya Ramakrishnan

      July 31, 2020 at 4:50 pm

      5 stars
      I am literally drooling looking at your pictures. This is one of my favorite for breakfast. So filling and delicious. I am not a big fan of rava upma by itself but this combination works great.

      Reply
    11. Seema Sriram

      August 01, 2020 at 2:44 am

      5 stars
      We love upma pessarattu at home. We make it more often than masala dosa infact and love it with peanut chuney.

      Reply
    12. Rafeeda - The Big Sweet Tooth

      August 03, 2020 at 1:32 am

      5 stars
      I learned of this combination only from blogging. Have been wanting to try pesarattu since long, since my girls are fond of dosas. Now that I am on leave for a couple of weeks, maybe this should be one that I should try. I am sure that this combination of upma and pesarattu would be delicious, with some hot sambar-chutney and ghee on top...

      Reply
    13. Jagruti's Cooking Odyssey

      August 08, 2020 at 2:48 am

      5 stars
      Never had this dish, sounds so delicious. Thanks for sharing this nutritious recipe with us.

      Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Easy Tamarind Rice | Chintapandu Pulihora
    • Carrot sooji halwa
      Easy to make Carrot Sooji Halwa Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • bamboo plate with a stack of purnam boorelu
      Poornam Boorelu Recipe | Video

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    83 shares