Pesarattu Upma Recipe

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.

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