Authentic Upma pesarattu

Authentic Upma pesarattu

 Upma Pesarattu is a very popular breakfast item in Andhra Pradesh. Pesarattu can be had without upma, but the combination makes it very special. Another way of serving this dosa is with ginger or mango pickle that tastes really amazing.  And no need to ferment the batter.

 For making Pesarattu batter

1 cup whole moong dal / green gram dal (washed and soaked for 8 hrs)
1/4  cup rice

1 1 " ginger piece

2 green chilies (adjust)

1 tsp. cumin (jeera)

2 medium sized onions (chopped small)

2 green chilies (chopped)

35 ml Melted pure Ghee (for authentic flavor to the dosa)

1 tbsp oil

How I made the batter

1.     Grind the moong dal and rice with ginger, salt, chilies, cumin and water as required. The batter must be smooth and the consistency should be similar to that of dosa batter. If you want the pesarattu to be crispy, do not add water to the batter after you finish grinding.

     ( *wash the moong dal and rice, grind moong dal with skin only, then only we will get authentic look of andhra pesarattu.)  

2.    Heat a pan with oil and fry the onions and chilies on a medium flame till they turn slightly brown. Transfer to a plate and set aside.

3.    Heat a greased dosa tawa till smoky hot, sprinkle little water, allow the water to evaporate, then pour the batter with a laddle and spread it to a thin round layer with the base of the laddle.

4.    Sprinkle with fried onions and green chilies and pour 1 tsp ghee around the edges of the dosa.

5. Fry till the edges become golden brown.

6.    Allow the dosa to fry on a low to medium flame to get crispy dosas. These dosas need not be toasted in the inner side (if you make the dosas thin).

7. Then add upma top of the dosa and fold it half.

8.    Sprinkle water and repeat the procedure for making more dosas.

Serve hot with ginger pickle or coconut chutney or mango pickle.

Simple Upma

This is basic upma. With upma or without pesarattu tastes good. Most of us all hates 

upma,but upma is the most versatile and easiest dish in the world.

For upma

1 cup rava or sooji
2 cup water

1 onion nicely chopped

2 green chilly

curry leaves

1 tsp mustard seeds(aavalu)
1 tsp chana dal(pachhi senaga pappu)
1 tsp cumin seeds( jeelakarra)
Ghee 2 tsp
cashews 6
ground nuts 10
salt per taste



For making upma


1. Take 1tsp ghee, fry the cashews and ground nuts keep aside.
2. Take a sauce pan a fry sooji till nice aroma comes and keep aside.
3. Same pan take 1 tsp ghee, crackle mustard, cumin and channa dal for a few time.
4. Add in onions , chillis and curry leaves for 1 min.
5. Add in 2 cup water and wait for boil, add salt as per taste.
6.Then slowly pour rava and mix well.Cover it at simmer for 5mins.
7. Garnish with ground nuts and cashews.


Serve hot with coconut chutney or sugar or pickle.