Andhra Style Pesarattu Upma Recipe
Description:
Andhra Style Pesarattu Upma is a beloved South Indian breakfast, combining the flavors of crispy green lentil crepes (Pesarattu) and savory upma, a comforting dish made from semolina. Typically served with tomato chutney, this dish offers a delicious blend of textures and tastes. The Pesarattu is made from green moong dal and rice, which are soaked and ground into a coarse batter. The upma is then placed in the middle of the Pesarattu and folded to create a satisfying and hearty breakfast.
Cuisine: Andhra
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Ingredients:
For Pesarattu Batter:
- 1 cup Green Moong Dal (Whole)
- 1 tablespoon Raw Rice
- 2 Green Chillies, finely chopped
- 1-inch Ginger, grated
- 1 Onion, chopped
- Small bunch Coriander (Dhania) Leaves, finely chopped
- Salt, to taste
- Oil, for cooking
For Upma:
- 1 cup Sooji (Semolina/ Rava)
- 2 Tomatoes, finely chopped
- 1 Onion, finely chopped
- 1 Green Chilli, finely chopped
- 1-inch Ginger, finely chopped
- 1 teaspoon Mustard Seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry Leaves, torn
- 1/4 teaspoon Asafoetida (Hing)
- Salt, as required
- 3 cups Hot Water
- 1/2 Lemon Juice
- Oil, for cooking
Preparation Time: 240 mins
Cooking Time: 45 mins
Total Time: 285 mins
Instructions:
-
Prepare the Pesarattu Batter:
- Soak the green moong dal and raw rice together in water for at least 3 hours. After soaking, drain the water.
- Blend the dal, green chillies, and ginger together, adding a little water at a time to form a smooth, thick batter.
- Transfer the batter to a large bowl, then add the chopped onions, salt, and coriander leaves. Mix well and adjust the salt to your taste.
-
Make the Upma:
- In a saucepan, bring 3 cups of water to a brisk boil. Add salt and sugar, then lower the heat to keep the water warm.
- In a heavy-bottomed pan, roast the sooji (semolina) until it slightly changes color, then set it aside.
- Heat oil (or ghee) in the same pan and add the mustard seeds, urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown.
- Stir in the asafoetida and curry leaves, then add the chopped onions, green chillies, and ginger. Sauté until the onions are soft and translucent.
- Add the tomatoes and cook until they turn soft and mushy.
- Gradually add the roasted sooji, followed by the hot water, stirring constantly. Cook for 5-8 minutes, allowing the upma to come together and detach from the sides of the pan. Once done, turn off the heat and set aside.
-
Prepare the Pesarattu:
- Preheat a well-seasoned skillet over medium heat. Sprinkle some water to check the heat; if it sizzles, the pan is ready.
- Pour a ladle of the Pesarattu batter onto the pan and spread it evenly in a circular motion.
- Drizzle some oil over the top and sides, cooking on low to medium heat. Once the top of the Pesarattu begins to steam, flip it to cook the other side until it is golden and crisp.
- Once both sides are cooked, flip it back to the original side, place a scoop of upma in the center, and fold the Pesarattu to enclose the upma. Remove from the pan and serve hot.
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Serve:
- Continue with the remaining batter to make more Pesarattu Upma.
- Serve the Andhra Style Pesarattu Upma hot, accompanied by tomato chutney and coconut chutney for a rich and fulfilling breakfast.
Enjoy this high-protein vegetarian delight as a perfect start to your day!
