Go Back
+ servings

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
Prep Time: 30 mins
Cook Time: 30 mins
Soaking Time:: 4 hrs
Total Time: 5 hrs
Course: Breakfast
Cuisine: andhra
Servings: 6 Servings


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
  • 1 Medium Onion, thinly sliced
  • 2 tablespoons Cashews, chopped
  • 2 Green Chilies - slit
  • 1 cup Mixed Vegetables (optional)
  • 1 cup Sooji/ fine semolina
  • 2 tablespoons Lemon juice
  • To taste Salt
  • 1~2 teaspoons Ghee (optional)


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.
  • 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.

Prep the Onions:

  • Prepare the onions by adding salt and mixing well. Set aside.

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.
  • Next add onions and cashews, saute until onions turn translucent, about 3~4 minutes.
  • Next add the mixed vegetables and cook covered until they turn tender, about 6~8 minutes.
  • 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.
  • 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.

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.


  • 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. 


Calories: 302kcal
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!