Pesarattu upma recipe with step by step instructions and photos.
Jump to RecipeWhen weekend comes, we always think of making different and tasty. Pesarattu upma is one best choice. It s not difficult as it sounds, it is a very simple dish. It is a breakfast dish or we can have it as a snack.
This pesarattu is very famous in Andhra Pradesh. It is a crisp crepe made with green gram and spices. It is often paired with upma and hence it is called as pesarattu upma. Pesarattu is similar to dosa and it doesn’t require fermentation like the normal dosa. We use green gram in this dosa, it is even more healthier than normal dosa.
Pesarattu Upma – Procedure
Pesarattu batter preparation :-
Into a bowl take some green gram(moong beans) and one handful rice. Wash and rise them well, soak them for at least 5 to 6 hours or overnight.
Soaked well. Transfer into a mixer jar, add green chilli’s, ginger and some salt. Grind it into a fine batter.
Transfer this into a bowl, mix it well and check the consistency. You can add water and adjust the consistency if needed. Pesarattu batter is ready, keep it aside.
Upma preparation :-
For preparing upma i am using bombay rava. Firstly, boil required amount of water for upma. 1 portion rava, 3 portion water i.e. 1:3 rava and water ratio.
Heat some oil in pan, add mustard seeds, chana dal and urad dal and let the mustard seeds splutter. Add green chilli’s and fry it for a minute.
Then add chopped onion and curry leaves, fry it until onion becomes translucent.
Add rava and fry it for 2 to 3 minutes. Then add required boiled water, some salt and cook it. Upma is ready.
Pesarattu upma preparation :-
Heat dosa pan, once it is hot pour the batter onto it and make it into dosa. Add some oil on the sides of pesarattu. Cook it in medium flame, once dosa is roasted well, put some upma on it and serve it into a plate.
Serve it with allam chutney and peanut chutney. These two chutney’s are the perfect combination of pesarattu upma.
Notes
- Adding rice gives crispness to dosa. So, do not forget to add rice.
- Make upma a bit loose consistency because it will be easy to serve with pesarattu, else it becomes dry.
- You can store left over pesarattu batter in refrigerator for 2 to 3 days.
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Pesarattu Upma
Ingredients
For Pesarattu
- 2 cups green gram moong beans
- 2 tbsp. Rice
- 1 inch ginger
- 2 nos. green chilli's
- salt to taste
- required water
For Upma
- ½ cup Rava
- 1½ cup water
- 2 nos. green chilli's
- 1 small onion
- few curry leaves
- 1 tbsp. oil
- 1 tsp chana dal
- 1 tsp urad dal
- ½ tsp mustard seeds
- few coriander leaves
Instructions
Pesarattu batter preparation
- Into a bowl take some green gram(moong beans) and one handful rice. Wash and rise them well, soak them for at least 5 to 6 hours or overnight.
- Soaked well. Transfer into a mixer jar, add green chilli's, ginger and some salt. Grind it into a fine batter.
- Transfer this into a bowl, mix it well and check the consistency. You can add water and adjust the consistency if needed. Pesarattu batter is ready, keep it aside.
Upma preparation
- For preparing upma i am using bombay rava. Firstly, boil required amount of water for upma. 1 portion rava, 3 portion water i.e. 1:3 rava and water ratio.
- Heat some oil in pan, add mustard seeds, chana dal and urad dal and let the mustard seeds splutter. Add green chilli's and fry it for a minute.
- Then add chopped onion and curry leaves, fry it until onion becomes translucent.
- Add rava and fry it for 2 to 3 minutes. Then add required boiled water, some salt and cook it. Upma is ready.
Pesarattu upma preparation
- Heat dosa pan, once it is hot pour the batter onto it and make it into dosa. Add some oil on the sides of pesarattu. Cook it in medium flame, once dosa is roasted well, put some upma on it and serve it into a plate.
- Serve it with allam chutney and peanut chutney. These two chutney's are the perfect combination of pesarattu upma.
Notes
- Adding rice gives crispness to dosa. So, do not forget to add rice.
- Make upma a bit loose consistency because it will be easy to serve with pesarattu, else it becomes dry.
- You can store left over pesarattu batter in refrigerator for 2 to 3 days.
