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    Home » Andhra » Pesarattu Upma

    Pesarattu Upma Recipe | Andhra Style Moong Dal Dosa

    Published: Jul 20, 2020 · Modified: Aug 6, 2020 by Pavani · 33 Comments

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    Pesarattu Upma is an easy, protein packed South Indian style breakfast that is made with mung beans. It is filling, nutritious and absolutely delicious.

    White plate with pesarattu upma with a blue bowl of chutney and bowl of upma

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

    In Telugu, pesara means moong dal and attu means dosa (aka savory crepes). So, these are Andhra style moong dal dosa or cheelas that are made with an unfermented batter.

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

    • protein packed
    • flavor packed
    • quick to make and need no fermenting
    • absolutely delicious
    White plate with pesarattu upma with a blue bowl of chutney and bowl of upma

    My MIL makes boat load of these for breakfast to feed the entire family. You lose count once you start eating these piping hot - pure bliss. They are very filling, so you can forget about lunch and laze around until dinner.

    Traditionally pesarattu is served with upma - that's 'the' Andhra special combo. If you are pressed for time, you can just make dosa and serve it with a chutney. That is completely acceptable.

    Ingredients

    The main ingredient to make pesarattu is moong dal (mung beans). You can use them either as whole, split with skin or split without skin forms

    My uses whole moong but I prefer to use split with skin variety because they don't need to be soaked for too long.

    Recipe also needs rice to make them slightly crispy. I use sona masoori rice but any medium or long grain rice would work.

    Ginger, green chilies, cumin seeds add a nice spicy kick to these dosa.

    Main ingredient to make upma is sooji. I use fine sooji but you can use coarse variety as well.

    Ingredients for upma on a chopping board - sooji, cashews, chopped onions, ginger, green chilies and curry leaves

    As far as the add-ins go for upma, you can keep it simple with no veggies or add as many as you want. I used frozen mixed vegetables (with carrot, green beans, peas & corn).

    Other veggies like potato, cauliflower, peppers, cabbage can also be added. Leafy veggies like spinach, methi are also great here.

    Instructions

    Start by soaking moong dal and rice. 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

    Next prep the onions. I am not a big fan of raw onions. So, I sprinkle chopped onions with some salt and set them aside to make them. This helps in taming the spicy bite in them.

    Make the filling

    Next make the Upma. It takes about 15 minutes for this. Heat oil in a wok/ saute pan; add the tempering ingredients.

    Once cooked add onions, grated ginger and green chilies, saute until onions turn translucent, about 3~4 minutes. 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.

    Make Pesarattu Upma

    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.

    Drizzle with 1 teaspoon of oil on the dosa and let it cook for 1~2 minutes or until the dosa is cooked and crisp. Carefully flip and cook on the other side for 1 minute.

    Flip again and sprinkle the prepared onions in an even layer and press them down lightly with a spatula. Add the upma in the center, fold over and remove from the pan.

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

    Repeat with the remaining batter.

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

    Grey bowl with vegetable upma

    More recipes using mung beans

    • Moong dal with spinach
    • Vegan mung bean sundal
    • Ven Pongal & Gosthu

    More delicious recipes from Andhra

    • Janthikalu
    • Dibba Rotte
    • Idli with Idli rava

    Tips

    • Substitute rice with other whole grains or millets to make the recipe even healthier.
    • Other veggies like potato, cauliflower, peppers, cabbage can also be added to upma.
    • Leftover batter can be refrigerated for up to 3 days in the fridge. 
    Pesarattu and upma

    Pesarattu Upma

    Pesarattu Upma is an easy, protein packed South Indian style breakfast that is made with mung beans. It is filling, nutritious and absolutely delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 30 mins
    Soaking Time:: 4 hrs
    Total Time: 5 hrs
    Course: Breakfast
    Cuisine: andhra
    Servings: 6 Servings

    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

    For Serving/ Garnish:

    • 1 Medium Onion, finely chopped
    • ¼ teaspoon Salt

    For Upma:

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

    Prep the Onions:

    • Prepare the onions by adding salt and mixing well. Set aside.
      1 Medium Onion, finely chopped, ¼ teaspoon Salt

    To make Upma:

    • Heat oil in a wok/ saute pan; add urad, chana, mustard seeds, cumin seeds, dry red chili. 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, 1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, 1 Dry red chili, 8 Curry leaves, 1" Ginger piece, grated, 2 Green Chilies - slit
    • Next add onions and cashews, saute until onions turn translucent, about 3~4 minutes.
      1 Medium Onion, thinly sliced, 2 tablespoons Cashews, chopped
    • Next add the mixed vegetables and cook covered until they turn tender, about 6~8 minutes.
      1 cup Mixed Vegetables (optional)
    • Add 3 cups of water and bring to a boil. Add salt and mix well.
      To taste Salt, 3 cups Water
    • 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.
      1 cup Sooji/ fine semolina
    • 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, 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.
    • Drizzle with 1 teaspoon of oil on the dosa and let it cook for 1~2 minutes or until the dosa is cooked and crisp. Carefully flip and cook on the other side for 1 minute.
    • Flip again and sprinkle the prepared onions in an even layer and press them down lightly with a spatula. Add 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.

    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.
    • Other veggies like potato, cauliflower, peppers, cabbage can also be added to upma.
    • Leftover batter can be refrigerated for up to 3 days in the fridge. 
     

    Nutrition

    Calories: 529kcal | Carbohydrates: 82g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 291mg | Potassium: 236mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1739IU | Vitamin C: 40mg | Calcium: 70mg | Iron: 5mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Niloufer Riyaz

      September 25, 2013 at 9:20 am

      yumm yumm!! healthy n delicious

      Reply
    2. Nivedhanams Sowmya

      September 25, 2013 at 11:49 am

      cannot get any healthier.. such a wholesome meal!! love them!!Sowmya

      Reply
    3. Sapana Behl

      September 25, 2013 at 11:57 am

      Omg ! that dosa , Upma and chutney all are so inviting ! Pass this wonderful platter here please .

      Reply
    4. Rajani S

      September 25, 2013 at 12:32 pm

      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!!!

      Reply
    5. Nisha Sundar

      September 25, 2013 at 12:38 pm

      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. 🙂

      Reply
    6. Veena Theagarajan

      September 25, 2013 at 1:02 pm

      healthy and tasty pesarattu.. very filling too

      Reply
    7. vaishali sabnani

      September 25, 2013 at 2:53 pm

      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.

      Reply
    8. Poornima Porchelvan

      September 25, 2013 at 3:28 pm

      Very filling and tasty breakfast recipe. I heard that they call this MLA pesarattu also.

      Reply
    9. Srivalli

      September 25, 2013 at 5:16 pm

      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!..:)

      Reply
    10. Priya Suresh

      September 25, 2013 at 8:14 pm

      Upma & pesarattu,both makes a super filling breakfast, love to start my day with it.

      Reply
    11. Global Tastes & Travels Inc.

      September 27, 2013 at 5:13 pm

      what ahealthy lunch - I love the color of that chutney

      Reply
    12. Global Tastes & Travels Inc.

      September 27, 2013 at 5:13 pm

      what ahealthy lunch - I love the color of that chutney

      Reply
    13. Harini-Jaya Rupanagudi

      September 30, 2013 at 9:14 pm

      Wow I feel like just grabbing that plate out of the screen !! The picture looks stunning and very life-like!! A classic combo!!

      Reply
    14. PJ

      October 01, 2013 at 2:37 am

      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

      Reply
    15. preeti garg

      October 01, 2013 at 5:52 pm

      Fantastic recipe.

      Reply
    16. veena krishnakumar

      October 05, 2013 at 2:03 pm

      I have eaten this in tirupati...totally yummm..looks very dellicious

      Reply
    17. Archana Potdar

      October 10, 2013 at 8:29 am

      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.

      Reply
    18. Gayathri's Cook Spot

      November 04, 2013 at 6:23 am

      I love both upma and pesarattu and didn't know that they make a great combo. Looks so inviting...

      Reply
    19. Vidya Narayan

      July 21, 2020 at 11:48 pm

      5 stars
      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.

      Reply
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