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.
Table of contents
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.
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.
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.
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
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.
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.
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.
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.
Serve hot with upma and any chutney of your choice. I served with carrot-onion chutney.
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:
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
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)
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.
Niloufer Riyaz
yumm yumm!! healthy n delicious
Nivedhanams Sowmya
cannot get any healthier.. such a wholesome meal!! love them!!Sowmya
Sapana Behl
Omg ! that dosa , Upma and chutney all are so inviting ! Pass this wonderful platter here please .
Rajani S
Padma made this for us in BM meet and a neighbor made it recently for a get together. I really really loved it. I am planning to make it soon...Lovely clicks and all my eyes are on the pesarattu and the onion topping!!!
Nisha Sundar
I can never forget this dish Pavani. I ordered this in a restaurant once without realizing I will never be able to finish it. Such a filling one and delicious as well. 🙂
Veena Theagarajan
healthy and tasty pesarattu.. very filling too
vaishali sabnani
This takes me back to BM 25 when Padma and Valli cooked in the restaurant kitchen..and Padma served these over a live counter. ..Very well made with beautiful clicks.
Poornima Porchelvan
Very filling and tasty breakfast recipe. I heard that they call this MLA pesarattu also.
Srivalli
Pavani, I think we do have Uppindi that's quite common in our andhra homes..:)..and guess what I have heard with upma first, so you have been right on target!..:)
Priya Suresh
Upma & pesarattu,both makes a super filling breakfast, love to start my day with it.
Global Tastes & Travels Inc.
what ahealthy lunch - I love the color of that chutney
Global Tastes & Travels Inc.
what ahealthy lunch - I love the color of that chutney
Harini-Jaya Rupanagudi
Wow I feel like just grabbing that plate out of the screen !! The picture looks stunning and very life-like!! A classic combo!!
PJ
Now i am going back to our BM meet when Srivalli and Padma made this for us. Very filling combo and love the color of the pesarittu
preeti garg
Fantastic recipe.
veena krishnakumar
I have eaten this in tirupati...totally yummm..looks very dellicious
Archana Potdar
I was not aware abt this till we had it at the live counter that Padma nd Valli had at BM #25 meet. Love it.
Gayathri's Cook Spot
I love both upma and pesarattu and didn't know that they make a great combo. Looks so inviting...
Vidya Narayan
Pavani, I love Pesarattu over plain dosas. They are filling especially with Upma and makes a hearty brunch on weekends. Loved the detailed post and the beautiful images.