Pesarattu upma recipe, Upma pesarattu

Pesarattu upma is a delicious and healthy lentil crepe prepared with green gram dal and served with rava upma, by which it derives the name from. This is a traditional breakfast hailing from my place Andhra Pradesh and usually served with ginger chutney also know as allam chutney which I will post in the coming days. Now don’t ask why I dint post this recipe that we often make at home🙄I m still thinking of an answer 🤔, just kidding I dint know how did I even forget it?

This pesarattu dosa whenever we make at home it is served with rava umpa/ sooji upma and allam chutney as they are made in heaven combo, but you can serve it without upma and call it just pesarattu as well, and that too taste great.

This recipe requires only soaking and no fermentation so it can be easily made at any time of the day, since its not fermented batter you need to cook it completely on tawa and serving with ginger chutney and adding ginger while grinding the batter will help in the digestion. Also I used rice flour to the batter to make it little crispy like hotel style, but you try soaking 1 tbsp of raw rice along with green gram dal and grind it together to get crispiness. So let’s get to the making!

PREP TIME	COOK TIME	TOTAL TIME	SERVES
8 hr	30 min	8 hr 30 min	4

FOR PESARATTU

Green gram dal – 1 ½ cups
Ginger – 1 chunk
Green chilli – 1 to 2
Rice flour – ¼ cup
Salt – to taste
Onion – 1 (finely chopped)
Oil – enough amount to make dosa/ pesarattu

FOR RAVA UPMA

Rava/ sooji – 1 cup
Water – 2 cups
Onion – 1 (small sized)
Green chili – 1
Salt – to taste

TO TEMPER (RAVA UPMA)

Mustard seeds – ½ tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Cumin seeds – ¼ tsp
Curry leaves – few
Oil – 1 tbsp
Hing – few pinches

Note

* 1 cup = 235 ml

How to make Pesarattu upma with step by step images

In a bowl wash and soak green gram dal in enough water for 8 hours/ overnight. In the morning when the dal us soaked well it will double in size, drain the water.
Now in a blender add soaked gram dal to it add green chili, ginger chunk and salt. Grind into a fine batter adding water. The batter has to be in flowing consistency and thick not runny.
Transfer the batter to a bowl. Now to the batter add rice flour. Check for salt and mix well. Keep the batter aside.
Heat a pan and dry roast rava/ sooji in medium flame for a minute. When done transfer it to a bowl. Slice onions thin and make a slit in green chilli.
Now heat oil in a pan add mustard seeds, after it splutters add urad dal and channa dal, when it turns golden brown add curry leaves, sliced onion and green chilli. Saute well.
When the onions look sauteed add 2 cups of water and salt. Allow the mixture to boil well. When the water boils well put the flame to low them add roasted sooji/ rava gradually and stir continuously so that it does not form any lumps.
Now put a lid a cook the mixture in low flame for 2 to 3 minutes or until done. When done put off the flame and keep it ready.
Heat a dosa tawa, when it hot enough pour a ladle of batter and make swirls like regular dosa. Drizzle oil around dosa. Cook dosa in low to medium flame as we wont flip this dosa. When the too is getting cooked add chopped onion, when pesarattu looks fully cooked on the top and when sides brown place 1 ladle/ desired quantity of rava upma. Fold dosa and serve it hot with ginger chutney. Repeat the process for the remaining batter.

Sandhya Riyaz

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Published by

Sandhya Riyaz

4 years ago

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