Egg Pesarattu with Upma
A classic Andhra breakfast where crisp green gram crepes are topped with egg and folded around soft, savory upma. It is filling, packed with texture, and tastes especially good with ginger chutney on the side.
For 4 servings
- prep · ~360 min
Soak the green gram and rice.
Rinse the whole green gram and rice well. Soak them together in enough water for 6 hours, then drain completely before grinding.
- mix · ~8 min
Grind the pesarattu batter.
1.Add soaked green gram, rice, green chili, ginger, cumin seeds, and 0.25 tsp salt to a blender.2.Pour in a little water and grind to a smooth but slightly thick batter.3.Transfer the batter to a bowl and mix in 2 tbsp chopped onion and 1 tbsp coriander leaves.TIPKeep the batter pourable but not watery, or the pesarattu will not spread well. - saute · ~3 min
Roast the semolina.
Heat 1 tsp oil in a pan over low heat. Add semolina and roast, stirring often, until it smells nutty and feels light, about 3 minutes. Transfer to a plate.
- temper · ~5 min
Make the tempering for the upma.
1.Heat 1 tbsp oil in the same pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal, chana dal, and curry leaves; cook until the dals turn light golden.4.Add the remaining chopped onion and cook until soft, 3 to 4 minutes. - boil · ~7 min
Cook the upma.
1.Pour in 2.5 cups water and add the remaining 0.25 tsp salt.2.Bring it to a boil.3.Lower the heat and add the roasted semolina in a slow stream, stirring constantly to avoid lumps.4.Cook until the water is absorbed and the upma turns soft and fluffy, 3 to 4 minutes.TIPStir continuously while adding semolina so the upma stays smooth and lump-free. - rest · ~5 min
Cover the upma and keep it warm.
- fry · ~3 min
Cook the first pesarattu.
1.Heat a dosa tawa or flat pan over medium heat and lightly grease it with oil.2.Pour a ladle of batter in the center and spread it into a thin circle.3.Drizzle a little oil around the edges and cook until the surface begins to set. - assemble · ~3 min
Add the egg and onion topping.
1.Crack 1 egg into a small bowl and beat lightly.2.Pour the egg over the partly cooked pesarattu and spread it quickly in a thin layer.3.Sprinkle a little chopped onion and coriander leaves on top.4.Cook until the base turns crisp and the egg is fully set.TIPCook on medium heat so the crepe crisps underneath while the egg cooks through evenly. - assemble · ~1 min
Fill and fold the pesarattu.
Place a portion of warm upma in the center of the egg side. Fold the pesarattu over the upma and remove it from the pan.
- fry · ~12 min
Repeat with the remaining batter and eggs.
Make 3 more egg pesarattu the same way, using the remaining batter, eggs, onion, coriander leaves, and oil.
- serve
Serve hot.
Serve the egg pesarattu with upma hot, with ginger chutney if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked green gram well before grinding, or the batter will spread patchy and turn soft instead of crisp.
- 2If the tawa is too hot, the batter will seize and won’t spread; wipe it lightly and lower the heat between crepes.
- 3Beat each egg just before pouring so it spreads thinly over the partly cooked pesarattu without forming thick streaks.
- 4Keep the upma softer than usual so it folds neatly inside the pesarattu and doesn’t break the crepe.
- 5Add semolina to the boiling water in a steady rain while stirring, otherwise the upma can form hard lumps quickly.
- 6Serve immediately after folding; the crisp pesarattu softens fast once the hot upma is enclosed inside.
- 7You can make the upma and batter ahead, but cook the egg pesarattu fresh for the best texture.
Adapt it for your goals.
No-egg
Skip the egg and make classic MLA-style pesarattu upma with extra onion and coriander on top for a traditional vegetarian version.
low oilLow-oil
Use a well-seasoned cast-iron or nonstick tawa and brush on minimal oil; you still get crisp edges with less grease.
spicierSpicier
Add extra green chili to the batter or a pinch of black pepper to the egg for a sharper, hotter breakfast.
more proteinMore-protein
Use two eggs per pesarattu or reduce the upma filling slightly for a more protein-forward, lighter-carb plate.
Why this is on our healthy list.
Protein-Rich Breakfast
Whole green gram and eggs together make this dish especially filling and supportive of steady energy through the morning.
Fiber From Whole Mung
Using whole green gram instead of refined flour adds natural fiber, which helps make the meal more satisfying.
Balanced Energy
Semolina upma provides quick energy, while the lentil crepe and egg help balance the meal with protein and texture.
Digestive Spice Support
Ginger, cumin, curry leaves, and chilies bring aroma and can make this hearty breakfast feel lighter and more lively.
Frequently asked questions
The batter is usually too thin, the tawa is not hot enough, or the crepe is spread too thick. Keep the batter slightly thick and cook on a steady medium heat.
