Pesarattu Upma Recipe- Authentic Moong Dal & Rice Pancake

Last Updated on 2 months by Neha Deshmukh

Pesarattu Upma Recipe: Authentic Moong Dal & Rice Pancake

Introduction

Okay, let’s talk Pesarattu! This isn’t just a pancake; it’s a South Indian breakfast staple, and honestly, one of my absolute favorites. I remember the first time I tried to make it – it wasn’t pretty! But with a little practice, and this recipe, you’ll be whipping up these crispy, savory delights in no time. Pesarattu Upma is a delightful combination of a protein-packed pancake and a flavorful upma filling. It’s a complete meal, and trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Pesarattu Upma recipe is special because it stays true to the authentic flavors while being totally achievable in your kitchen. It’s a fantastic way to start your day with a healthy and delicious meal. Plus, the combination of textures – the crispiness of the pesarattu and the soft, fluffy upma – is just chef’s kiss. It’s a little bit of work, but the payoff is huge!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup whole moong dal
• 1 tbsp raw rice
• 1 inch ginger piece
• 2 green chilies
• 1 tbsp cumin seeds
• 1 cup onions, chopped
• 1 tbsp green chilies (chopped)
• 2 tbsp ginger (chopped)
• Salt, to taste
• Oil, for cooking
• 1 cup upma rava (fine semolina)
• 2 cups water
• 1 tsp urad dal
• 0.5 tsp mustard seeds
• 3 green chilies (slit)
• 1 inch ginger (chopped)
• 10 curry leaves
• 2 tomatoes
• 0.33 tsp turmeric
• 2 tbsp oil

Ingredient Notes

Let’s chat ingredients for a sec! Using whole moong dal is key for that authentic flavor and texture. Don’t substitute with split moong dal, it just won’t be the same. The raw rice helps with the crispiness of the pesarattu.

And about that upma rava – make sure it’s the fine variety. It cooks up fluffier!

Now, chutney! Traditionally, Pesarattu is served with either ginger chutney or coconut chutney. I grew up having it with ginger chutney, which has a lovely zing. But coconut chutney is equally delicious and offers a cooling contrast. It really comes down to personal preference (or what your mom made!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal and rice together in water for a full 24 hours. This is important for a smooth batter.
2. Drain the soaked dal and rice. Add the ginger piece, green chilies, cumin seeds, and salt.
3. Grind everything into a thick, smooth batter. Add a little water if needed, but keep it relatively thick.
4. While the batter rests, let’s make the upma. Roast the upma rava in a dry pan until fragrant. Set aside.
5. Heat oil in a pan. Temper mustard seeds, urad dal, curry leaves, ginger, and chilies.
6. Add chopped tomatoes and turmeric. Cook until the tomatoes soften.
7. Pour in the water and bring to a boil. Slowly add the roasted rava, stirring constantly to avoid lumps.
8. Cook until the upma is fluffy and all the water is absorbed. Keep warm.
9. Now, for the pesarattu! Heat a griddle or flat pan.
10. Pour a ladleful of batter onto the hot griddle and spread it into a thin circle.
11. Drizzle a little oil around the edges and sprinkle the chopped onion-ginger-chili mixture on top.
12. Cook until the pesarattu is golden brown and crispy.
13. Flip the pesarattu and add a generous spoonful of upma filling to one half.
14. Fold the pesarattu over to encase the upma. Cook for another minute or two.
15. Serve hot with your favorite chutney!

Expert Tips

• Batter Consistency: The batter should be thick enough to spread easily but not too runny.
• Griddle Temperature: A hot griddle is crucial for crispy pesarattu.
• Oil is Your Friend: Don’t skimp on the oil! It helps with the crispiness and prevents sticking.
• Patience is Key: Don’t rush the cooking process. Let the pesarattu cook properly on each side.

Variations

• Vegan Pesarattu Upma: This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.
• Gluten-Free Pesarattu Upma: This is naturally gluten-free too!
• Spice Level Adjustments: Feel free to adjust the number of green chilies to your liking. My friend, Priya, likes to add a pinch of red chili powder to the batter for extra heat.
• Festival Adaptations (Ugadi/ Sankranti): Pesarattu is often made during Ugadi (Telugu New Year) and Sankranti (Harvest Festival). It’s considered an auspicious dish!

Serving Suggestions

Pesarattu Upma is best served hot, straight off the griddle. A side of ginger chutney or coconut chutney is a must. A cup of filter coffee completes the breakfast perfectly.

Storage Instructions

Leftover pesarattu can be stored in the refrigerator for up to 2 days. Reheat on a griddle or in a pan. The upma is best enjoyed fresh, but can also be refrigerated and reheated.

FAQs

What is Pesarattu traditionally served with?

Traditionally, Pesarattu is served with ginger chutney or coconut chutney. Both are delicious!

Can I make the pesarattu batter ahead of time?

Yes, you can! The batter can be made a day in advance and stored in the refrigerator. You might need to add a little water to adjust the consistency.

What is the best way to get the pesarattu thin and crispy?

A hot griddle, a thick batter, and enough oil are the keys to a thin and crispy pesarattu.

Can I use a different type of dal instead of moong dal?

While you can experiment, moong dal is the traditional and best choice for authentic flavor and texture.

How do I adjust the upma consistency?

If the upma is too dry, add a little more water. If it’s too wet, cook for a few more minutes, stirring constantly.