Pesarattu Upma
Andhra moong dal crepe topped with rava upma and tempered onion.
For 2 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Soak the whole green moong in water for at least 3 hours
- b.Drain the water and transfer dal to a blender with ginger, green chili, and salt
- c.Grind into a smooth, pourable batter using minimal water
TIPAvoid over-thinning the batter; it should be slightly thicker than standard dosa batter. - 2
Step 2
- a.Dry-roast the semolina for 3 minutes until fragrant but not browned
- b.Heat oil in a pan and splutter mustard seeds, urad dal, onions, and curry leaves
- c.Add water and salt, bring to a boil, then stir in the roasted rava
- d.Cover and cook for 4 minutes until the water is fully absorbed
TIPKeep the upma slightly moist as it will continue to firm up inside the hot crepe. - 3
Step 3
- a.Pour a ladle of batter onto a hot tava and spread in a thin circular motion
- b.Drizzle a teaspoon of oil around the edges and cook until golden and crisp
- c.Place a scoop of the prepared upma in the center and fold the crepe over it
TIPUse a cast-iron griddle to achieve the signature crispy texture of the moong dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest pesarattu, ensure your tawa is well-heated before pouring the batter.
- 2Adding a small amount of rice to the moong dal while soaking is the secret to a crispy texture.
- 3The pesarattu batter should not be fermented. Use it within a few hours of grinding for the best flavor and texture.
- 4When making upma, always add the rava to boiling water slowly while stirring constantly to achieve a lump-free consistency.
- 5A well-seasoned cast-iron tawa yields the best results, giving the pesarattu a beautiful golden-brown color and crispness.
- 6Do not make the batter too thin, as it will stick to the pan, or too thick, as it will be difficult to spread.
Adapt it for your goals.
MLA Pesarattu
A popular variation where the pesarattu is made thicker and topped with a very generous amount of chopped onions and upma filling.
Sprouted Moong PesarattuSprouted Moong Pesarattu
For a nutritional boost, use sprouted whole moong dal instead of soaked dal. This increases the protein and vitamin content.
Vegetable Upma FillingVegetable Upma Filling
Enhance the upma by adding finely chopped vegetables like carrots, green peas, and beans along with the onions.
Plain PesarattuPlain Pesarattu
Enjoy the dosa on its own without the upma filling. Simply sprinkle with chopped onions and serve with chutney.
Why this is on our healthy list.
Rich in Plant-Based Protein
Whole green moong dal is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
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.
Provides Sustained Energy
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.
Packed with Micronutrients
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.
Frequently asked questions
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).