Introduction
With the comforting taste of savory Upma and the health benefits of green moong dal, the Andhra Style Pesarattu Upma Recipe is a traditional South Indian breakfast dish. Andhra Pradesh is the birthplace of this delicious, high-protein treat that fills you up for hours. There is a delightful contrast in taste and texture created by the crispy Pesarattu (green gram crepe) filled with fluffy and soft Upma.
With its creamy coconut chutney and tart tomato chutney, this breakfast is ideal for weekend brunches or special mornings. This recipe will teach you how to easily make Andhra Style Pesarattu Upma at home. Let’s get started.
Ingredient List For Andhra Style Pesarattu Upma
In the context of Pesarattu Batter:
- One cup of whole green moong daal
- One teaspoon of uncooked rice
- Two green chillies, chopped finely
- One inch of grated ginger.
- One onion, chopped finely
- A small bunch of finely chopped coriander leaves
- To taste, add salt
- Cooking oil.
For the Upma Filling:
- One cup of Sooji (Rava or Semolina)
- Two tomatoes, chopped finely
- One onion, chopped finely
- One green chilli, chopped finely
- One inch of finely chopped ginger
- One teaspoon of mustard seeds,
- One teaspoon of split White Urad Dal
- One sprig of ripped curry leaves
- 1/4 tsp Asafoetida (Hing)
- To taste, add salt
- Three cups of steaming water
- Half a lemon with juice
- Add oil as necessary.
A Comprehensive Guide to Preparation
First Step: Get the Pesarattu batter ready.
- For a minimum of three hours, wash and soak the rice and green moong dal together in water.
- Pour the soaked ingredients into a blender after draining them.
- Add the grated ginger and chopped green Chillies.
- Pour in water a little at a time until the batter is thick and smooth.
- Fill a big bowl with the batter. Stir in the salt, chopped onions, and coriander leaves. Thoroughly stir and set aside.
Second Step: Create the Upma Filling.
- The sooji should be dry-roasted until it is just beginning to turn golden in a heavy-bottomed pan. Take out and set aside.
- In the same pan, heat the oil and add the mustard seeds. Let them crackle.
- Fry the urad dal until it turns golden brown. Add the asafoetida and curry leaves and stir.
- Add the ginger, green Chillies, and finely chopped onions. Sauté the onions until they become tender and transparent.
- Cook until the tomatoes are mushy after adding the chopped tomatoes.
- Stir in the roasted sooji gradually.
- To avoid lumps, add hot water while stirring constantly.
- Add lemon juice and salt. The Upma should thicken and come together after five to eight minutes of cooking.
- After turning off the heat, put it aside.
Third Step: Cook the Pesarattu.
- Put a tawa or flat skillet over medium heat. To check the temperature, sprinkle some water on it. The pan is ready when it sizzles.
- Using a ladleful, evenly distribute the batter in a circular motion on the skillet.
- Cook over medium heat with a drizzle of oil around the edges.
- Turn it over to cook the other side once the top begins to steam and the edges are crisp.
- Put a scoop of Upma on one side and turn it back.
- Gently press the crepe after folding it. Take off the heat and do the same with the rest of the batter.
Serving Suggestions for Andhra Style Pesarattu Upma
The Andhra Style Pesarattu Upma Recipe should be served hot with:
- Chutney made with tomatoes
- Chutney with Coconuts
- Peanut Chutney with Spice
Before serving, brush the top with a little ghee for extra taste.
The Health Benefits of Pesarattu Upma in the Andhra Style
- High in Protein: Green moong dal is a great plant-based protein source that aids in the development and repair of muscles.
- High in Fiber: Dietary fiber from moong dal and sooji promotes gut health and aids in digestion.
- Low Calorie: This recipe is perfect for weight-watchers because it is not heavy but still filling.
- Option Without Rice: You can skip the rice in the batter to avoid gluten.
- A Vitamin Boost: Rich in vitamins and minerals from vegetables that consist of onions and tomatoes.
Tips and Variations
- Add Veggies: Peas, carrots, or beans can be added to Upma to improve its taste and nutritional value.
- Spicy Twist: For added heat, add more green Chillies or a small pinch of red Chilli powder.
- Crispier Pesarattu: To achieve an exceptionally crispy texture, cook on low heat for a longer amount of time.
- Vegan Option: For a vegan-friendly version, use coconut oil in place of ghee.
- Quick Batter Tip: To speed up batter preparation in the morning, place soaked moong dal in the fridge overnight.
Frequently Asked Questions
1. Is it possible to make Pesarattu without rice?
Indeed, you can completely omit rice or, for a healthier option, substitute it with quinoa. Although it can be left out without greatly altering the flavor, rice is typically added for crispiness.
2. How should leftover batter be kept?
Any leftover batter can be kept in the fridge for up to two days in an airtight container. Before using, give it a good stir and thin it out with a little water.
3. Can I use the UPM mix I bought at the store?
For convenience, you can use store-bought Upma mix, but fresh Upma tastes better. To improve the flavor, make sure to cook it with fresh veggies and spices.
4. Is there no gluten in pesarattu?
Yes, when Pesarattu is made without rice, it is naturally gluten-free. Keeping gluten-free standards can also be achieved by avoiding asafoetida or using gluten-free asafoetida.
5. Can the batter be made without onions?
Sure! For extra nutrition and taste, you can leave out the onions or substitute them with grated carrots, finely chopped spinach, or cabbage.
In conclusion
The Andhra Style Pesarattu Upma Recipe is a nutritious, flavorful, and high-protein breakfast choice that will satisfy your palate and sustain your energy levels all day. It is one of the most popular dishes in South Indian cuisine because of its crispy crepe and flavorful Upma filling.
Enjoy a healthy dinner with your family by giving this recipe a try right now. Remember to serve it with your preferred chutneys for a true Andhra experience!