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A classic Andhra breakfast featuring a crispy, golden crepe made from green gram lentils, generously stuffed with soft, savory semolina upma. It's a wholesome, protein-packed meal that's both delicious and satisfying.
For 4 servings
Prepare the Pesarattu Batter (Soaking time: 6 hours)
Make the Upma Filling (15-20 minutes)
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
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.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A classic Andhra breakfast featuring a crispy, golden crepe made from green gram lentils, generously stuffed with soft, savory semolina upma. It's a wholesome, protein-packed meal that's both delicious and satisfying.
This andhra recipe takes 55 minutes to prepare and yields 4 servings. At 682.51 calories per serving with 25.96g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Upma Pesarattu (3-4 minutes per piece)
Assemble and Serve
Instead of upma, you can stuff the pesarattu with paneer bhurji, mixed vegetable stir-fry, or spiced mashed potatoes for a different flavor profile.
Add grated carrots, finely chopped coriander leaves, or grated fresh coconut on top of the pesarattu along with the onions for extra flavor and nutrition.
To make it healthier, use minimal oil on a good quality non-stick pan. You can also boost its nutritional value by adding finely chopped spinach or fenugreek leaves (methi) to the batter.
For a spicier version, increase the number of green chillies in the batter or add a pinch of red chilli powder to the upma filling.
Whole green moong dal is an excellent source of plant-based protein, which is essential for muscle repair, building tissues, 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.
The complex carbohydrates from rava (semolina) and rice are digested slowly, providing a steady release of energy that keeps you feeling full and energetic for longer.
This dish is a good source of essential micronutrients like iron, magnesium, potassium, and B-vitamins, which are vital for energy production, nerve function, and maintaining healthy blood cells.
One Upma Pesarattu contains approximately 350-400 calories, depending on the amount of oil and ghee used. It's a well-balanced meal with protein from moong dal, carbohydrates from rava, and essential fats.
Yes, Upma Pesarattu is a very healthy and nutritious dish. The pesarattu is made from protein-rich whole green moong dal, which is also high in fiber. The upma provides complex carbohydrates for sustained energy, making it a wholesome breakfast or lunch option.
A few factors can lead to a soft pesarattu. Ensure your batter is not too thin, the tawa is sufficiently hot before pouring, and you spread it thinly. The addition of rice to the batter is a key step for achieving a lasting crispiness.
Yes, you can grind 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. The upma can also be made ahead and refrigerated; just warm it up before stuffing.
The main difference lies in the core ingredients and preparation. Pesarattu is made from a non-fermented batter of whole green moong dal, giving it a distinct green hue and earthy flavor. Traditional dosa is made from a fermented batter of rice and urad dal (split black gram).