Upma Pesarattu

Recipe PREP 10 min COOK 30 min

Upma Pesarattu

PREP 10 min COOK 30 min

Description

Upma Pesarattu is a South Indian dish combining crispy mung dal (green gram) dosa (Pesarattu) with savory semolina upma filling. Sprouted mung dal is a good source of plant-based protein, fiber, and B, C, and K vitamins. The nuts, seeds, herbs, and spices in upma give this energy-boosting dish greater nutritional complexity and a helping of healthy fats.

Note: For a lighter meal, or if you are short of time, skip the upma and enjoy the pesarattu with a condiment like Milagapodi. Idli rice is short-grained, parboiled rice — use varieties like Ponni or Sonamasuri.

Ingredients

8 dosas MAKES

For the Pesarattu

1¼ cup (240 g) mung bean sprouts (whole green gram), soaked for 4 hours
¼ cup (50 g) idli rice, soaked for 4 hours
1 (30 g) small onion, finely chopped
½ tsp fenugreek seeds, soaked for 4 hours
1-inch-long ginger, grated
2 green chiles
2 tsp cumin seeds
100 ml water for blending
Salt for seasoning
1 tsp cold pressed sesame oil or ghee for each pesarattu

For the Upma

1 Tbsp (14 g) ghee
5 cashews
½ tsp black mustard seeds
½ tsp urad dal (skinned, split black lentils)
½ tsp chana dal (split Bengal gram)
1-inch-long ginger, grated
5 to 8 curry leaves
1 (30 g) small onion, finely chopped
1 green chile, finely chopped
½ cup (125 g) fine rava (fine semolina)
½ Tbsp salt
1½ cup (375ml) hot water

Directions

Step 1

To make pesarattu batter: Drain the mung dal and the rice. Add to a blender or food processor along with the onion, fenugreek, ginger, green chiles, and cumin. Add water, a little at a time, to make a thick, gritty batter. Season with salt (about 5 gm) and set aside.
Step 2

To make the upma: Heat ½ Tbsp of ghee in a kadhai, wok, round-bottomed pot, or other shallow vessel. Cook the cashews to a light golden brown, remove with a slotted spoon and drain on a kitchen towel.
Step 3

In the leftover ghee, add mustard seeds, urad dal, and chana dal. When the mustard seeds begin to splutter, add the ginger, curry leaves, onion, and chile and cook for about 2 minutes or until the onions are translucent.
Step 4

Add the rava and cook, stirring continuously, for about 4 minutes or until the rava is fragrant and a light golden brown. Add the cashews and salt. Mix well.
Step 5

Pour in the hot water, stirring vigorously to prevent lumps until the rava soaks up all the water. Cover and let simmer on low heat for 5 minutes, until the mixture begins to separate from the sides of the pot. Add the remaining ghee, stir, and turn off the heat.
Step 6

To make the pesarattu: Heat the cast iron pan or dosa kal. Once hot, add about half a cup of the batter and — using the back of a round ladle or a big spoon — spread the batter in concentric circles with swift circular wrist movements to make an 8-inch round. Drizzle oil around the edges and in the center and cook the pesarattu for 4 to 5 minutes or until the bottom is a nice golden brown.
Step 7

Flip the pesarattu and cook for 2 minutes. Drizzle oil around the edges and cook until the bottom is a warm golden-brown color. Place a spoonful of upma on one side of the pesarattu and flip over the other side to make a semi-circular pocket. Take it off the pan to serve.
Step 8

S prinkle water on the pan to bring down the heat, wipe the surface quickly with a clean cloth or kitchen towel, and swipe with a few more drops of oil. Repeat to make more dosas — you should get about 8 total. Serve hot with allam pachadi (ginger chutney). Store any leftover batter in the fridge in an airtight container for up to 3 days. Bring the batter to room temperature before using.

Try It With: Mint and cilantro chutney or Milagapodi

Explore Recipe Ingredients

Ingredient

Lentil

About the author

Rakesh Raghunathan

Rakesh Raghunathan is a popular South Indian food historian and TV show host. An abiding love for food and endless curiosity led him from a career in management to becoming a collector of South Indian recipes, food history, and culinary traditions, particularly temple and tribal foods.

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