Pesarattu with Upma

Pesarattu with Upma

Pesarattu with Upma

Veg

Green moong crepe with semolina upma filling — fresh pesarattu (the whole green moong dal crepe; the batter made by soaking whole moong and grinding with green chilli, ginger, and salt, without fermentation) poured thin on the tawa, a small portion of freshly made rava upma placed in the centre while the crepe is still wet, and the sides folded over to enclose the upma in a soft parcel. The combination — known colloquially as 'MLA pesarattu' — is eaten as the defining Hyderabadi-Telangana breakfast: the mildly flavoured, slightly dense moong crepe with the soft, spiced semolina filling inside. The upma's warmth softens the crepe from within. Served with ginger chutney. The most emblematic breakfast preparation associated with Hyderabad's Telangana food culture.

Cuisines

Andhra Telangana

Best for

Breakfast

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup green gram (moong dal)
1/4 cup rice
1 medium onion, finely chopped
2 tablespoons ginger, finely chopped
2 tablespoons coriander leaves, chopped
2 tablespoons green chilies, finely chopped
1 teaspoon cumin seeds
— salt to taste
— oil for cooking
1/2 cup semolina (rava)
1 cup water
1 teaspoon ghee
1 pinch asafoetida
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
5-6 curry leaves

Instructions

  1. 1 Wash and soak the green gram and rice together for 4-5 hours or overnight.
  2. 2 Drain the water and grind the soaked green gram and rice with ginger, green chilies, and cumin seeds to a smooth batter. Add water as needed.
  3. 3 Add salt to the batter and mix well.
  4. 4 Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa.
  5. 5 Drizzle some oil around the edges and cook until the bottom is golden brown. Flip and cook the other side briefly.
  6. 6 Remove the pesarattu and repeat with the remaining batter.
  7. 7 For the upma, heat ghee in a pan and add mustard seeds, urad dal, chana dal, and curry leaves.
  8. 8 Once the mustard seeds splutter, add asafoetida and semolina. Roast the semolina until it turns golden brown.
  9. 9 Add water and salt, stirring continuously to avoid lumps.
  10. 10 Cover and cook on low heat until the water is absorbed and the semolina is cooked.
  11. 11 Serve the pesarattu hot with a scoop of upma inside or on the side.

Tips

For a richer flavor, you can add finely chopped onions and coriander leaves on top of the pesarattu while cooking.