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

Prep Time: 30

Cook Time: 30

Soaking Time:: 4

Total Time: 5

Course: Breakfast

Cuisine: andhra

Servings: Pesarattu

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

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)

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.

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.

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