Andhra Style Upma Pesarattu Recipe

Cooking Directions

• STEP 1.Add 1 cup washed and soaked whole green moong dal into the tall jar ofthe mixer grinder, 1 tbsp washed raw rice, 1 inch ginger chopped and 3 green chillies chopped. Add a little water and grind to make a semi thick smooth batter.
• STEP 2.Transfer the batter to a mixing bowl and add 1 finely chopped onion,a few sprigs of chopped coriander leaves and salt to taste and mix to combine well. Keep aside.
• STEP 3.For the upma, in a preheated pan add 1 tsp oil, 1 tsp mustard seeds, 1 tsp splitwhite urad dal. Saute till mustard crackles and dal turns golden and crisp.
• STEP 4.Then add 1 finely chopped onion, 1 inch ginger finely chopped, 2 green chillies finely chopped. Saute onions on medium till they are soft and light pink.
• STEP 5.Add 1 tomato chopped and saute for less than a minute.
• STEP 6.Add the 1 cup roasted rave (sooji/semolina). Roast till the aroma of the rava comes through. Then add 3 cups warm water and stir until all the upma comes together and absorbs the water.
• STEP 7.At this stage add 1 tbsp ghee or oil to give it a creamy texture. Stir well. When the upma is cooked it will begin to come away from the sides of the pan. Turn off the heat. Cover and keep aside.
• STEP 8.On a preheated pan, ladle the pesarattu batter and spread in circular motion to make a thin dosa. Drizzle oil and cook on medium heat till brown spots appear on the bottom. Flip it over and allow to cook on the other side as well.
• STEP 9.When pesarattu is cooked, spoon some upma onto the centre and fold the dosa over it.
• STEP 10.Upma pesarattu is ready.Serve with tomato onion chutney and sliced banana.

Special Comments

• STEP 1.If rava is not of roasted variety, then roast separately or with the onions.
• STEP 2.Adding warm water when cooking rava upma gives it a smooth texture.