Andhra Pradesh
Pesarattu upma
A crisp green moong dosa with upma tucked inside. Breakfast that refuses to choose.
50 minTime
18 gProtein each
mediumSpice
6hPlan ahead. Soak for 6 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original453kcal
18 gprotein
10 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Drain the soaked moong and rice. Grind with ginger, half the green chilli, cumin, salt and about 160 ml water to a slightly coarse, thick batter.
- 2For the upma, heat 1 tbsp oil, splutter mustard, add urad dal, chana dal, curry leaves, half the onion and the remaining chilli and fry until soft.
- 3Add 360 ml water and a little salt, bring to a boil, pour in the rava while stirring, cover and cook on low. Stir in ghee.
- 4Heat a tawa on medium high. Pour a ladle of batter and spread it thin in circles. Scatter chopped onion over and drizzle oil around the edges.
- 5When the underside is golden, flip briefly if you like, then place 2 tbsp of upma in the centre and fold. Repeat.
Serve it like this
Serve folded on a plate with allam pachadi and coconut chutney on the side.
