Andhra Style Pesarattu Upma Recipe
Course: South Indian Breakfast
Cuisine: Andhra
Diet: High Protein Vegetarian
Servings: 4
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
About the Recipe:
Andhra Style Pesarattu Upma is a delightful South Indian breakfast that combines two popular dishes—Pesarattu (a savory green moong dal pancake) and Upma (a flavorful semolina dish). This hearty and protein-packed meal brings together the richness of moong dal, the crunch of fresh vegetables, and the satisfying texture of semolina, all infused with aromatic spices.
This dish is not just nutritious, but also bursting with flavors from the mustard seeds, curry leaves, ginger, and green chilies. It’s perfect for a hearty morning meal and is sure to fuel you for the day ahead. Serve it hot with tangy tomato chutney and cooling coconut chutney for a complete Andhra breakfast experience.
Ingredients
For Pesarattu (Green Moong Dal Pancake):
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Raw Rice | 1 tablespoon |
| Green Chilies (finely chopped) | 2 |
| Fresh Ginger (grated) | 1 inch |
| Onion (chopped) | 1 medium |
| Coriander Leaves (finely chopped) | Small bunch |
| Salt | To taste |
| Sunflower Oil (for cooking) | As required |
For Upma:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Tomatoes (finely chopped) | 2 medium |
| Onion (finely chopped) | 1 medium |
| Green Chili (finely chopped) | 1 |
| Ginger (finely chopped) | 1 inch |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves (torn) | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Hot Water | 3 cups |
| Lemon Juice | 1/2 lemon |
| Sunflower Oil | 2 tablespoons |
Instructions
Step 1: Preparing the Pesarattu Batter
-
Soak the Dal and Rice: Begin by soaking the green moong dal and raw rice together in water for at least 3 hours. After the soaking period, drain the water completely.
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Blend the Mixture: In a blender, combine the soaked dal, green chilies, and grated ginger. Add just enough water to create a smooth, thick batter. Transfer the batter into a large mixing bowl.
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Add Vegetables and Seasoning: To the batter, add the chopped onion, coriander leaves, and salt. Mix everything together until well incorporated. Taste the batter and adjust the salt if necessary.
Step 2: Making the Upma
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Roast the Sooji: In a cast-iron pan, dry roast the semolina (sooji) until it slightly changes color and releases a nutty aroma. Keep it aside.
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Prepare the Upma Tempering: In a heavy-bottomed pan, heat some sunflower oil (or ghee if you prefer). Add mustard seeds and let them crackle. Once they do, add the white urad dal and sauté until it turns golden brown.
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Add Aromatics: Stir in the curry leaves, asafoetida, chopped onions, green chilies, and ginger. Cook until the onions become soft and translucent.
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Cook the Tomatoes: Add the chopped tomatoes and cook until they become soft and mushy.
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Add Sooji and Water: Now, add the roasted semolina to the pan, followed by the hot water. Gradually stir in salt and a pinch of sugar (if using). Keep stirring continuously to avoid lumps.
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Cook the Upma: Let the mixture simmer for 5-8 minutes until the semolina absorbs the water and comes together into a thick, fluffy upma. Once the upma starts to pull away from the sides of the pan, turn off the heat. Set aside.
Step 3: Making the Pesarattu
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Heat the Skillet: Preheat a well-seasoned skillet or tawa over medium heat. Test the heat by sprinkling a little water on the surface; if it sizzles, the pan is ready.
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Cook the Pesarattu: Pour a ladleful of the Pesarattu batter onto the hot skillet and spread it evenly to form a thin circle. Drizzle a little sunflower oil around the edges and on top of the pancake.
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Cook and Flip: Let the Pesarattu cook on medium heat until the top looks steamed and the edges turn golden brown. Carefully flip the Pesarattu over and cook for another 1-2 minutes until the other side is crisp and browned.
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Add the Upma: Once the Pesarattu is cooked, place a generous scoop of the upma on one half of the pancake. Fold the Pesarattu over the upma and remove it from the skillet.
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Repeat: Continue making Pesarattus with the remaining batter, following the same method.
Step 4: Serving
- Serve Hot: Serve the Pesarattu Upma hot, accompanied by a side of tomato chutney and coconut chutney for an authentic Andhra breakfast experience.
Tips for Perfect Pesarattu Upma:
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Pesarattu Batter Consistency: The batter should be thick enough to spread on the skillet, but not too runny. Add water gradually while blending to achieve the right consistency.
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Roasting Sooji: Roasting the semolina until it changes color is key to giving the Upma a nutty flavor. Don’t skip this step.
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Skillet Temperature: Ensure that the skillet is properly heated before adding the batter. If the skillet is too cold, the Pesarattu will stick; if it’s too hot, it will burn before cooking through.
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Chutney Pairing: For a complete meal, serve with tangy tomato chutney, spicy ginger chutney, or cooling coconut chutney.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 15g |
| Carbohydrates | 50g |
| Fiber | 6g |
| Fat | 10g |
| Sodium | 400mg |
| Sugars | 5g |
| Vitamin C | 15% of Daily Value |
| Iron | 20% of Daily Value |
Conclusion:
Andhra Style Pesarattu Upma is a perfect combination of nutrition and taste. With the high protein content from the moong dal and the semolina, it offers a filling breakfast that keeps you energized throughout the day. The combination of crispy Pesarattu and soft, savory Upma, infused with spices, makes it a delicious and wholesome meal. Enjoy this classic South Indian dish with your favorite chutneys for a truly delightful experience.
