January 28, 2010


Upma-Pesarattu ( Green Gram Dosa with upma)

Pesarattu, Famous Andhra Tiffin which is nothing but Mung beans/ green gram/ moong dal pancake. This is very very famous in Andhra Pradesh and most of the times served along with Sooji Upma. You can use whole green gram or even you could use split moong dal.


For Pesarattu:

Mung Bean whole – 1 cup
Green chilli – 3 or 4
Salt – to taste
Cumin seeds – ½ tsp
Onion – 1(chopped)
Ginger – small piece (finely chopped)
Oil – as required

For upma:

Suji/Sooji – 1 cup
Water – 3 cups
Chana dal – 1 tbsp
Urad dal – 1 tbsp
Mustard seeds – 1 tsp
Red chilli whole – 2
Green chilli – 4
Chopped Ginger – 1 inch
Curry leaves – few
Chopped onion – 1 small
Chopped tomato – 1 small
Salt – to taste
Oil – 1tbsp
Ghee – 1 tsp


Wash and soak your dal. If you are using whole mung beans, you need to soak them for at least 6-8 hours. Or if you are using split moong dal, you can just soak it for 2-3 hours.

Now put soaked dal in a blender, add 2 or 3 green chilli and make into a coarse paste. Then add cumin seeds, adjust salt and set side.

Now first we need to prepare Upma, for that

Take a kadai, add oil and heat. On the other stove take a sauce pan and add 3cups of water and put it on medium heat.

In the kadai, add chana dal, red chilli and fry for 30 sec, then add urad dal and fry till they turn little brown. Now add mustard seeds and let them crackle. Now add chopped ginger, and green chilli and cook for another 1 min. then add curry leaves.

Now add chopped onion, little salt and cook till they turn soft.  And now add chopped tomato and cook till they are soft.

Now add Sooji, mix well and cook for 3min., then add heated water, ghee, mix well, adjust salt, cover it with lid and cook for 3 min and switch off the stove.

Now we are all set to make our Pesarattu.

Heat a Dosa Griddle on high flame, Greece it with little oil, take a ladle full of mung bean batter, spread it nicely all over it, sprinkle some chopped onions, finely chopped ginger (optional). And sprinkle little oil and let it cook on medium flame.

Now carefully turn the dosa other side and cook for 1 min. and again turn it back, take 2 or 3 tbsp of upma, spread it or you can just leave it just like that.

Fold the dosa and serve hot with Ginger chutney.

Ginger chutney is another excellent combination for Pesarattu.

Click here for the recipe of Ginger Chutney.


You don’t need to heat water for making upma. Usually, lot of people first add water and then add sooji to the boiling water. But when you do this, sooji might get lumps, so to avoid lumps I prefer roasting sooji and then add hot water to it. This will make your process easy.

You can add 2-3 cups of water for 1 cup ravva or sooji while making upma.


AJET said...

Yummy.... choosthunteney noruuudi pothondi....... :) :D

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