AndhraBreakfastHigh Protein

Andhra Style Pesarattu Upma Recipe

Name: Andhra Style Pesarattu Upma Recipe
Prep time: 240 min
Cook time: 45 min
Total time: 285 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 1 cup green moong dal (whole); 1 tablespoon raw rice; 2 green chillies - finely chopped; 1 inch ginger - grated; 1 onion - chopped; coriander (dhania) leaves - small bunch; salt - to taste; sunflower oil - for cooking; 1 cup sooji (semolina/ rava); 2 tomatoes - finely chopped; 1 onion - finely chopped; 1 green chilli - finely chopped; 1 inch ginger - finely chopped; 1 teaspoon mustard seeds; 1 teaspoon white urad dal (split); 1 sprig curry leaves - torn; 1/4 teaspoon asafoetida (hing); salt - as required; 3 cups hot water; 1/2 lemon juice; sunflower oil; sunflower oil

A high protein Andhra recipe with green moong dal (whole), raw rice, green chillies - finely chopped. Ready in 4h 45m, serves 4.

Curated bySuresh Naidu🇮🇳

Calories

970kcal

Estimated Cost

₹550-700

Carbs107g

Protein56g

Fats36g

Servings Scaler

Instructions

28 steps

1
To begin making the Pesarattu Upma Recipe will first soak the green moong dal and rice together in water for at least 3 hours
green moong dal (whole)(1 cup)raw rice(1 tablespoon)green chillies - finely chopped(2)green chilli - finely chopped(1)hot water(3 cups)
2
After 3 hours drain the water
hot water(3 cups)
3
Blend the dal, green chillies and ginger by adding little water at a time to make a smooth thick batter
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)green chilli - finely chopped(1)inch ginger - finely chopped(1)hot water(3 cups)
4
Transfer the batter into a large bowl, add onions, salt and coriander leaves
onion - chopped(1)coriander (dhania) leaves - small bunchsalt - to tasteonion - finely chopped(1)sprig curry leaves - torn(1)salt - as required
5
Stir well to combine the Pesarattu batter well
6
Check the salt levels and adjust to suit your taste
salt - to tastesalt - as required
7
In a saucepan, bring the 3 cups of water, salt and sugar to a brisk boil
salt - to tastesalt - as requiredhot water(3 cups)
8
After it comes to a brisk boil, turn the heat to low to keep the water warm
hot water(3 cups)
9
Our next step is to make the upma, roast the sooji in a cast iron pan and roast them till it slightly changes its colour
sooji (semolina/ rava)(1 cup)
10
Keep it aside
11
Heat oil/ghee in a heavy bottomed pan
12
Add the mustard seeds, urad dal and allow it to crackle and the urad dal to turn golden brown
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)
13
Stir in the asafoetida and curry leaves
coriander (dhania) leaves - small bunchsprig curry leaves - torn(1)asafoetida (hing)(1/4 teaspoon)
14
Next, add the onions, green chillies and ginger and cook till the onion becomes soft and translucent
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)onion - chopped(1)onion - finely chopped(1)green chilli - finely chopped(1)inch ginger - finely chopped(1)
15
Next, add the tomatoes and allow it cook till the tomatoes becomes mushy and soft
tomatoes - finely chopped(2)
16
Finally, add sooji and gradually add the sugar and salt warm water
salt - to tastesooji (semolina/ rava)(1 cup)salt - as requiredhot water(3 cups)
17
Keep stirring until the Upma comes together
18
Cook for about 5 to 8 minutes until the upma, comes away from the sides of a pan
19
Once the upma is cooked well, turn off the heat and keep aside
20
Now to make the Pesarattu
21
You will need a well-seasoned skillet
22
Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
hot water(3 cups)
23
Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle
24
Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat
25
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
26
Once you notice brown spots and the Pesarattu is cooked, flip it back and place a big scoop of the upma to the side and fold it into half and remove from the pan and serve hot
27
Proceed the same way with the remaining Pesarattu batter
28
Serve the Pesarattu Upma Recipe along with tomato chutney and coconut chutney to make it a rich breakfast meal

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Recipe Source: archanaskitchen.com

AndhraBreakfastHigh Protein

Andhra Style Pesarattu Upma Recipe

A high protein Andhra recipe with green moong dal (whole), raw rice, green chillies - finely chopped. Ready in 4h 45m, serves 4.

Curated bySuresh Naidu🇮🇳

Cook Time4h 45m

Calories

970kcal

Est. Cost₹550-₹700

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

107g(44%)

Protein

56g(23%)

Fats

36g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

28 steps

1
To begin making the Pesarattu Upma Recipe will first soak the green moong dal and rice together in water for at least 3 hours
green moong dal (whole)(1 cup)raw rice(1 tablespoon)green chillies - finely chopped(2)green chilli - finely chopped(1)hot water(3 cups)
2
After 3 hours drain the water
hot water(3 cups)
3
Blend the dal, green chillies and ginger by adding little water at a time to make a smooth thick batter
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)green chilli - finely chopped(1)inch ginger - finely chopped(1)hot water(3 cups)
4
Transfer the batter into a large bowl, add onions, salt and coriander leaves
onion - chopped(1)coriander (dhania) leaves - small bunchsalt - to tasteonion - finely chopped(1)sprig curry leaves - torn(1)salt - as required
5
Stir well to combine the Pesarattu batter well
6
Check the salt levels and adjust to suit your taste
salt - to tastesalt - as required
7
In a saucepan, bring the 3 cups of water, salt and sugar to a brisk boil
salt - to tastesalt - as requiredhot water(3 cups)
8
After it comes to a brisk boil, turn the heat to low to keep the water warm
hot water(3 cups)
9
Our next step is to make the upma, roast the sooji in a cast iron pan and roast them till it slightly changes its colour
sooji (semolina/ rava)(1 cup)
10
Keep it aside
11
Heat oil/ghee in a heavy bottomed pan
12
Add the mustard seeds, urad dal and allow it to crackle and the urad dal to turn golden brown
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)
13
Stir in the asafoetida and curry leaves
coriander (dhania) leaves - small bunchsprig curry leaves - torn(1)asafoetida (hing)(1/4 teaspoon)
14
Next, add the onions, green chillies and ginger and cook till the onion becomes soft and translucent
green moong dal (whole)(1 cup)green chillies - finely chopped(2)inch ginger - grated(1)onion - chopped(1)onion - finely chopped(1)green chilli - finely chopped(1)inch ginger - finely chopped(1)
15
Next, add the tomatoes and allow it cook till the tomatoes becomes mushy and soft
tomatoes - finely chopped(2)
16
Finally, add sooji and gradually add the sugar and salt warm water
salt - to tastesooji (semolina/ rava)(1 cup)salt - as requiredhot water(3 cups)
17
Keep stirring until the Upma comes together
18
Cook for about 5 to 8 minutes until the upma, comes away from the sides of a pan
19
Once the upma is cooked well, turn off the heat and keep aside
20
Now to make the Pesarattu
21
You will need a well-seasoned skillet
22
Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
hot water(3 cups)
23
Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle
24
Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat
25
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
26
Once you notice brown spots and the Pesarattu is cooked, flip it back and place a big scoop of the upma to the side and fold it into half and remove from the pan and serve hot
27
Proceed the same way with the remaining Pesarattu batter
28
Serve the Pesarattu Upma Recipe along with tomato chutney and coconut chutney to make it a rich breakfast meal