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A classic Andhra breakfast featuring a crispy crepe made from green gram lentils, topped with a savory egg layer and filled with soft, fluffy upma. This protein-packed dish is a wholesome and incredibly satisfying meal to start your day.
For 4 servings
Prepare the Pesarattu Batter
Make the Upma Stuffing
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Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
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A classic Andhra breakfast featuring a crispy crepe made from green gram lentils, topped with a savory egg layer and filled with soft, fluffy upma. This protein-packed dish is a wholesome and incredibly satisfying meal to start your day.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 833.41 calories per serving with 42.56g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Egg Pesarattu
Fold and Serve
Omit the egg to make a classic Upma Pesarattu. The recipe remains the same otherwise. Serve with chutney.
Sprinkle a pinch of red chilli powder or black pepper powder over the egg layer along with the onions for an extra kick.
Add finely chopped vegetables like carrots, peas, and beans to the upma along with the onions for added nutrition and flavor.
For a kid-friendly version, sprinkle some grated cheese over the egg layer before adding the upma.
Combining green gram lentils and eggs makes this dish incredibly rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Whole green gram is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of complex carbohydrates from lentils and semolina, along with protein and healthy fats, provides a slow and sustained release of energy, keeping you full and active for hours.
This dish is a powerhouse of essential nutrients, including iron, magnesium, potassium, and B vitamins, contributing to better metabolism and overall well-being.
Yes, it is a very healthy and balanced meal. The pesarattu is made from protein-rich green gram, the egg adds more high-quality protein, and the upma provides carbohydrates for energy. It's a wholesome dish packed with protein, fiber, and essential nutrients.
One serving, which consists of two pieces of Egg Pesarattu with Upma, contains approximately 860-890 calories. It is a substantial and energy-dense meal, perfect for a hearty breakfast or brunch.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2 days. Unlike dosa batter, pesarattu batter should not be fermented, so use it directly from the fridge.
This usually happens if the tawa is not hot enough or not well-seasoned. Ensure the tawa is heated properly on medium-high heat before pouring the batter. If using a cast-iron tawa, make sure it is well-seasoned with oil.
The pesarattu itself is naturally gluten-free. However, rava (semolina) used in the upma is made from wheat and contains gluten. To make the entire dish gluten-free, you can substitute the rava with rice rava, quinoa, or millet to make the stuffing.