PesarattuUpma

Pesarattu upma is a nutritious and flavorful lentil crepe made from green gram dal, commonly enjoyed with a side of rava upma. This traditional breakfast dish originates from Andhra Pradesh and is often accompanied by ginger chutney, locally known as allam chutney.

Pesarattu dosa is typically served with rava upma and allam chutney, creating a heavenly combination. However, it can also be enjoyed on its own without the upma, simply referred to as pesarattu. Even when served without the accompanying upma, pesarattu tastes delicious and stands well on its own.

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!

FOR PESARATTU

1. Green gram dal – 1 ½ cups

2. Ginger – 1 chunk

3. Green chilli – 1 to 2

4. Rice flour – ¼ cup

5. Salt – to taste

6. Onion – 1 (finely chopped)

7. Oil – enough amount to make dosa/ pesarattu

FOR RAVA UPMA

1. Rava/ sooji – 1 cup

2. Water – 2 cups

3. Onion – 1 (small sized)

4. Green chili – 1

5. Salt – to taste

TO TEMPER (RAVA UPMA):

1. Mustard seeds – ½ tsp

2. Urad dal – 1 tsp

3. Chana dal – 1 tsp

4. Cumin seeds – ¼ tsp

5. Curry leaves – few

6. Oil – 1 tbsp7

. Hing – few pinches

NOTE1

cup = 235 ml

INSTRUCTIONS

• In a bowl, wash and soak green gram dal in sufficient water for 8 hours or overnight. Once soaked well and doubled in size, drain the water. In a blender, combine the soaked dal, green chili, ginger chunk, and salt. Grind into a fine batter, adding water gradually. The batter should have a smooth and thick consistency, not runny.
• Transfer the batter to a separate bowl. Add rice flour to the batter and mix well. Check for salt and adjust if needed. Set the batter aside.
• Heat a pan and dry roast the rava/sooji over medium flame for about a minute. Once done, transfer it to a bowl. Thinly slice the onions and make a slit in the green chili.
• In another pan, heat oil and add mustard seeds. Once they splutter, add urad dal and channa dal. Fry until they turn golden brown. Then, add curry leaves, sliced onions, and green chili. Saute until the onions become translucent.
• Pour 2 cups of water into the pan and add salt. Allow the mixture to come to a boil. Once it boils, reduce the flame and gradually add the roasted sooji/rava, stirring continuously to prevent lumps from forming. Cover the pan and cook the mixture on low flame for 2 to 3 minutes, or until it is cooked through.
• When done, turn off the heat and keep the rava upma aside.

Heat a dosa tawa (griddle). Once it’s hot enough, pour a ladleful of batter onto the tawa and make swirls like a regular dosa. Drizzle oil around the dosa. Cook the dosa over low to medium flame without flipping it. As the top side of the pesarattu cooks, sprinkle chopped onions on top. Once the pesarattu is fully cooked and the sides turn golden brown, place a ladleful of rava upma on one side of the dosa. Fold the dosa and serve it hot with ginger chutney. Repeat the process for the remaining batter.