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Upma Pesarattu Dosa

Jan-01-2018
Bethica Das
1440 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Upma Pesarattu Dosa RECIPE

This is a very popular and traditional Andhra breakfast. Nutritious and healthy, they are made of whole moong dal (green gram) and prepared just as dosa. It is stuffed with upma (semolina porridge) and is relished with coconut chutney and sambar. It can be had as a tea-time snack too. Upma and pesarattu are in fact two different breakfast recipes, which is combined together and served.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Andhra Pradesh
  • Breakfast and Brunch

Ingredients Serving: 4

  1. Upma -
  2. 3/4 cup rava (semolina)
  3. 1 tbsp. oil
  4. 1 onion, chopped
  5. 1 tsp. ginger, chopped
  6. 2 green chilies, chopped
  7. 1 tsp. mustard seeds
  8. 1 sprig curry leaves
  9. 1 tsp. split urad dal (black gram)
  10. salt to taste
  11. 1 tsp. lime juice
  12. 1 tsp. ghee
  13. coriander leaves to garnish
  14. Pesarattu -
  15. 1 cup whole moong dal (green gram lentil)
  16. 1/4 cup rice
  17. 1/2 tsp. methi seeds
  18. 1 tbsp. ginger, grated
  19. 2 green chilies
  20. 1/2 cup coriander stem, chopped (opt)
  21. 1 tsp. roasted cumin powder
  22. salt to taste
  23. handful of coriander leaves, chopped
  24. oil to shallow fry
  25. coconut chutney & sambar to serve

Instructions

  1. Upma - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till it changes colour.
  2. Then add the onion, ginger, green chilies and curry leaves. Saute till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.
  3. Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well. Garnish with coriander leaves.
  4. Pesarattu - Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.
  5. Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).
  6. Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion.
  7. Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too.
  8. Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar.

Reviews (1)  

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Ruchi Gaur
Jan-08-2018
Ruchi Gaur   Jan-08-2018

Nice presentation.

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