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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.
For 4 servings
Soak Dal and Rice: Wash the whole green moong dal and raw rice thoroughly. Soak them together in 4-5 cups of water for at least 6 hours, or preferably overnight.
Prepare Pesarattu Batter: Drain the soaking water completely. Transfer the soaked dal and rice to a high-speed blender. Add 1 inch of chopped ginger, 2 green chilies, cumin seeds, and 1 tsp of salt. Add 1/2 cup of water and blend to a smooth, pourable batter. Add more water by the tablespoon if needed to reach a dosa batter consistency. Transfer to a bowl. Do not ferment.
Prepare Upma Filling: Heat a pan over medium-low heat and dry roast the rava for 3-4 minutes until fragrant. Set aside. In the same pan, heat 2 tbsp of ghee, add mustard seeds, urad dal, and chana dal, and sauté until golden. Add curry leaves, 1 chopped green chili, 0.5 inch grated ginger, and hing; sauté for 30 seconds. Add 1 finely chopped onion and cook until translucent. Pour in 1.5 cups of water with 0.5 tsp salt and bring to a boil. Reduce heat, then slowly add the roasted rava while stirring continuously to prevent lumps. Cover and cook on low for 5-6 minutes until fluffy.
Cook the Pesarattu: Heat a non-stick or cast-iron tawa over medium-high heat. Grease lightly with ghee. Pour a ladleful of batter and spread it into a thin, circular dosa. Drizzle ghee on top and around the edges. Sprinkle some of the remaining chopped onion over the surface. Cook for 2-3 minutes until the base is golden and crisp. Do not flip.
Assemble and Serve: Place 2-3 tablespoons of the prepared upma in the center of the pesarattu. Fold the dosa in half over the filling. Slide onto a plate and repeat with the remaining batter and upma. Serve immediately with ginger chutney (Allam Pachadi) or coconut chutney.
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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.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 551.31 calories per serving with 24.1g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
A popular variation where the pesarattu is made thicker and topped with a very generous amount of chopped onions and upma filling.
For a nutritional boost, use sprouted whole moong dal instead of soaked dal. This increases the protein and vitamin content.
Enhance the upma by adding finely chopped vegetables like carrots, green peas, and beans along with the onions.
Enjoy the dosa on its own without the upma filling. Simply sprinkle with chopped onions and serve with chutney.
Whole green moong dal is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The combination of moong dal and semolina provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is a great source of complex carbohydrates, which are digested slowly, providing a steady release of energy and preventing sudden energy spikes and crashes.
Moong dal is a good source of essential minerals like iron, magnesium, potassium, and folate, which are vital for blood production, nerve function, and heart health.
Pesarattu Upma is a popular and traditional breakfast dish from the Andhra Pradesh region of India. It consists of a crispy crepe (dosa) made from green moong dal batter, which is filled with a savory, soft semolina pudding (upma).
Yes, it is a very healthy and balanced meal. The pesarattu is rich in plant-based protein and fiber from the moong dal, while the upma provides complex carbohydrates for sustained energy. It's a wholesome dish that keeps you full for longer.
A single serving of Pesarattu Upma (one piece) contains approximately 350-400 calories, depending on the amount of ghee or oil used. It's a nutrient-dense meal, providing a good balance of protein, carbs, and fats.
A few factors can prevent crispiness: the tawa might not be hot enough, the batter could be too thick, or you may have skipped adding raw rice to the batter. Ensure the tawa is on medium-high heat and the batter is of a pourable, but not watery, consistency.
Yes, you can grind the batter and store it in an airtight container in the refrigerator for up to 2 days. Unlike other dosa batters, pesarattu batter should not be fermented, so use it directly from the fridge.
The classic and most authentic pairing is Allam Pachadi, a spicy and tangy ginger chutney from Andhra. Its sharp flavor perfectly cuts through the richness of the dish. Coconut chutney also works well.