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Upma Pesarattu ( Moong dal Crepe)

Upma Pesarattu is a special breakfast from Andhra Pradesh, a southern state in India.This vegeterian breakfast is high in protein as moong dal being the only main ingredient. It is served with coconut and ginger or tomato chutney and savory soft upma.
Course Breakfast
Cuisine Indian, South Indian
Keyword Andhra Special Breakfast, Green moong dal crepe, Moong dal dosa, Upma, Upma Pesarattu
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author hameesha

Equipment

  • Medium Pan
  • Dosa Pan or Griddle

Ingredients

FOR UPMA

  • ½ cup Semolina or Sooji White
  • 1½ cup water
  • 2 tsp oil
  • 1 tsp bengal gram
  • 1 tsp urad dal or split black gram
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 chopped green chili
  • 5 -6 curry leaves
  • 2 tsp Ghee
  • 2 tbsp cashews optional

FOR PESARATTU (MOONG DAL DOSA)

  • 1 cup Whole Moong dal Green
  • 2 tbsp Rice
  • 5 -6 green chilies add as per spicy level
  • 2 inch giner piece
  • 2 Tbsp cumin

Instructions

UPMA

  • Heat a meduim pan/skillet and add oil. Add bengal gram, black gram(urad dal), and Cashews and saute for a minute.when it is slightly golden add cumin seeds, mustard seeds, chopped chiles and curry leaves.
  • When they splutter add water and salt. Close with a lid its boiling and bubbling. Turn the heat to low and add sooji/semolina slowly by stiring continously to avoid forming lumps.
  • Add 2 tsps of Ghee and mix slowly and cook till the sooji looked cooked and turn off the heat.

Pesarattu

  • Soak Whole green moong dal and 2 tbsp of rice in water for atleast 12 hrs.
  • Add soaked dal, rice, chillies, ginger, cumin, salt and grind to a smooth paste. Add ¼ cup water. Grind for atleast 5 mins till bubbles form in the mixture.Transfer this to a bowl.
  • Heat a Dosa tawa or griddle to hot. Sprinkle some water and if it splutters your tawa is ready.
  • Take 2 spoonsfuls of batter and spread it evenly like a dosa or crepe. This has to thin. Sprinkle cumin, chopped onions, chiles(optional) and press with a spatula. Add ghee or oil over the center nad edges and cook till the edges are slightly brown.
  • Turn the dosa and cook for 30 seconds to a minute (this depends on the thickeness of the crepe). Turn again and add a spoonful of upma in the center and roll to serve the dosa.