Andhra Style Pesarattu Upma Recipe
A high protein Andhra recipe with green moong dal (whole), raw rice, green chillies - finely chopped. Ready in 4h 45m, serves 4.
Curated bySuresh Naidu🇮🇳
Instructions
28 steps- 1
To begin making the Pesarattu Upma Recipe will first soak the green moong dal and rice together in water for at least 3 hours
green moong dal (whole)(1 cup)raw rice(1 tablespoon)green chillies - finely chopped(2)green chilli - finely chopped(1)hot water(3 cups) - 2
After 3 hours drain the water
hot water(3 cups) - 3
Blend the dal, green chillies and ginger by adding little water at a time to make a smooth thick batter
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)green chilli - finely chopped(1)inch ginger - finely chopped(1)hot water(3 cups) - 4
Transfer the batter into a large bowl, add onions, salt and coriander leaves
onion - chopped(1)coriander (dhania) leaves - small bunchsalt - to tasteonion - finely chopped(1)sprig curry leaves - torn(1)salt - as required - 5
Stir well to combine the Pesarattu batter well
- 6
Check the salt levels and adjust to suit your taste
salt - to tastesalt - as required - 7
In a saucepan, bring the 3 cups of water, salt and sugar to a brisk boil
salt - to tastesalt - as requiredhot water(3 cups) - 8
After it comes to a brisk boil, turn the heat to low to keep the water warm
hot water(3 cups) - 9
Our next step is to make the upma, roast the sooji in a cast iron pan and roast them till it slightly changes its colour
sooji (semolina/ rava)(1 cup) - 10
Keep it aside
- 11
Heat oil/ghee in a heavy bottomed pan
- 12
Add the mustard seeds, urad dal and allow it to crackle and the urad dal to turn golden brown
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 13
Stir in the asafoetida and curry leaves
coriander (dhania) leaves - small bunchsprig curry leaves - torn(1)asafoetida (hing)(1/4 teaspoon) - 14
Next, add the onions, green chillies and ginger and cook till the onion becomes soft and translucent
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)onion - chopped(1)onion - finely chopped(1)green chilli - finely chopped(1)inch ginger - finely chopped(1) - 15
Next, add the tomatoes and allow it cook till the tomatoes becomes mushy and soft
tomatoes - finely chopped(2) - 16
Finally, add sooji and gradually add the sugar and salt warm water
salt - to tastesooji (semolina/ rava)(1 cup)salt - as requiredhot water(3 cups) - 17
Keep stirring until the Upma comes together
- 18
Cook for about 5 to 8 minutes until the upma, comes away from the sides of a pan
- 19
Once the upma is cooked well, turn off the heat and keep aside
- 20
Now to make the Pesarattu
- 21
You will need a well-seasoned skillet
- 22
Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
hot water(3 cups) - 23
Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle
- 24
Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat
- 25
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
- 26
Once you notice brown spots and the Pesarattu is cooked, flip it back and place a big scoop of the upma to the side and fold it into half and remove from the pan and serve hot
- 27
Proceed the same way with the remaining Pesarattu batter
- 28
Serve the Pesarattu Upma Recipe along with tomato chutney and coconut chutney to make it a rich breakfast meal
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Andhra Style Pesarattu Upma Recipe
A high protein Andhra recipe with green moong dal (whole), raw rice, green chillies - finely chopped. Ready in 4h 45m, serves 4.
Curated bySuresh Naidu🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
28 steps- 1
To begin making the Pesarattu Upma Recipe will first soak the green moong dal and rice together in water for at least 3 hours
green moong dal (whole)(1 cup)raw rice(1 tablespoon)green chillies - finely chopped(2)green chilli - finely chopped(1)hot water(3 cups) - 2
After 3 hours drain the water
hot water(3 cups) - 3
Blend the dal, green chillies and ginger by adding little water at a time to make a smooth thick batter
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)green chilli - finely chopped(1)inch ginger - finely chopped(1)hot water(3 cups) - 4
Transfer the batter into a large bowl, add onions, salt and coriander leaves
onion - chopped(1)coriander (dhania) leaves - small bunchsalt - to tasteonion - finely chopped(1)sprig curry leaves - torn(1)salt - as required - 5
Stir well to combine the Pesarattu batter well
- 6
Check the salt levels and adjust to suit your taste
salt - to tastesalt - as required - 7
In a saucepan, bring the 3 cups of water, salt and sugar to a brisk boil
salt - to tastesalt - as requiredhot water(3 cups) - 8
After it comes to a brisk boil, turn the heat to low to keep the water warm
hot water(3 cups) - 9
Our next step is to make the upma, roast the sooji in a cast iron pan and roast them till it slightly changes its colour
sooji (semolina/ rava)(1 cup) - 10
Keep it aside
- 11
Heat oil/ghee in a heavy bottomed pan
- 12
Add the mustard seeds, urad dal and allow it to crackle and the urad dal to turn golden brown
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 13
Stir in the asafoetida and curry leaves
coriander (dhania) leaves - small bunchsprig curry leaves - torn(1)asafoetida (hing)(1/4 teaspoon) - 14
Next, add the onions, green chillies and ginger and cook till the onion becomes soft and translucent
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)onion - chopped(1)onion - finely chopped(1)green chilli - finely chopped(1)inch ginger - finely chopped(1) - 15
Next, add the tomatoes and allow it cook till the tomatoes becomes mushy and soft
tomatoes - finely chopped(2) - 16
Finally, add sooji and gradually add the sugar and salt warm water
salt - to tastesooji (semolina/ rava)(1 cup)salt - as requiredhot water(3 cups) - 17
Keep stirring until the Upma comes together
- 18
Cook for about 5 to 8 minutes until the upma, comes away from the sides of a pan
- 19
Once the upma is cooked well, turn off the heat and keep aside
- 20
Now to make the Pesarattu
- 21
You will need a well-seasoned skillet
- 22
Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
hot water(3 cups) - 23
Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle
- 24
Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat
- 25
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
- 26
Once you notice brown spots and the Pesarattu is cooked, flip it back and place a big scoop of the upma to the side and fold it into half and remove from the pan and serve hot
- 27
Proceed the same way with the remaining Pesarattu batter
- 28
Serve the Pesarattu Upma Recipe along with tomato chutney and coconut chutney to make it a rich breakfast meal
Rate this recipe
You might also like · Andhra
Andhra Style Makka Garelu Recipe - Andhra Style Makka Garelu Recipe
⏱️ 40 min
Andhra Style Lettuce Pulp Recipe (Spinach Dal Recipe)
⏱️ 30 min
Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe)
⏱️ 45 min
Andhra Style Peanut Chutney Recipe With Tomatoes
⏱️ 30 min
Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry
⏱️ 50 min
Andhra Style Cucumbers / Caramel Undalu Recipe (Rice Flour Chochonuth Fritters)
⏱️ 160 min