Pesarattu with Upma Recipe: A Wholesome South Indian Breakfast

Posted on by
Spread the love for Food!!

Pesarattu with Upma is a popular and nutritious South Indian breakfast that combines two delicious dishes into one wholesome meal. Pesarattu is a green gram dosa, while Upma is a savory semolina porridge. Together, they make a satisfying and balanced breakfast that’s both healthy and flavorful. Let’s explore how to make this delightful combination.

Ingredients:

For Pesarattu (Green Gram Dosa):

  • 1 cup whole green gram (moong dal), soaked for 4-6 hours
  • 2-3 green chilies, chopped (adjust to taste)
  • 1-inch piece of ginger, chopped
  • A handful of fresh coriander leaves, chopped
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil or ghee for cooking dosas

For Upma:

  • 1 cup semolina (rava or sooji)
  • 1/2 cup mixed vegetables (carrots, peas, beans), finely chopped
  • 1 small onion, finely chopped
  • 2-3 green chilies, chopped (adjust to taste)
  • 1-inch piece of ginger, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black gram)
  • 1/2 teaspoon chana dal (split chickpeas)
  • A few curry leaves
  • 1/4 cup cashews, chopped (optional)
  • 2 tablespoons ghee or oil
  • Salt to taste
  • Water, as needed
  • Fresh coriander leaves for garnish

Instructions:

Making Pesarattu (Green Gram Dosa):

  1. Drain and rinse the soaked green gram thoroughly.
  2. In a blender, combine the green gram, green chilies, ginger, chopped coriander leaves, asafoetida, and salt.
  3. Blend into a smooth batter, adding a little water as needed. The batter should have a dosa-like consistency.
  4. Heat a non-stick or cast-iron griddle (tava) over medium heat.
  5. Pour a ladleful of the Pesarattu batter onto the hot griddle and spread it into a thin, even circle.
  6. Drizzle a little oil or ghee around the edges.
  7. Cook until the edges start to lift and turn golden brown. Flip and cook the other side until it’s cooked through and lightly crisp.
  8. Remove the Pesarattu from the griddle and repeat the process with the remaining batter. Keep them warm.

Making Upma:

  1. In a dry pan, roast the semolina (rava) over low heat until it turns aromatic and light golden brown. Set it aside.
  2. In a separate pan, heat ghee or oil over medium heat.
  3. Add mustard seeds, urad dal, and chana dal. Let them splutter.
  4. Add chopped cashews (if using) and roast until they turn golden brown.
  5. Add chopped onions, ginger, green chilies, and curry leaves. Sauté until the onions turn translucent.
  6. Add the finely chopped vegetables and cook for a few minutes until they become tender.
  7. Pour in 2 cups of water and bring it to a boil.
  8. Reduce the heat and gradually add the roasted semolina while continuously stirring to avoid lumps.
  9. Cook the mixture on low heat, stirring frequently until it thickens and the semolina is fully cooked. It should have a porridge-like consistency.
  10. Season with salt and garnish with fresh coriander leaves.

Serving Pesarattu with Upma:

  1. Serve hot Pesarattu with Upma.
  2. You can fold the Pesarattu like a dosa and serve the Upma on the side or as a filling.

Pesarattu with Upma – A Wholesome Breakfast Delight:

This combination of Pesarattu with Upma brings together the goodness of protein-rich moong dal in dosa form with the comforting semolina porridge of Upma. It’s a perfect blend of flavors and textures that make for a hearty and nutritious breakfast. Enjoy it with your favorite chutney or a dollop of ghee for a complete South Indian breakfast experience.

Pesarattu with Upma Recipe: A Wholesome South Indian Breakfast

Pesarattu with Upma is a popular and nutritious South Indian breakfast that combines two delicious dishes into one wholesome meal. Pesarattu is a green gram dosa, while Upma is a savory semolina porridge. Together, they make a satisfying and balanced breakfast that’s both healthy and flavorful. Let’s explore how to make this delightful combination.

Ingredients:

For Pesarattu (Green Gram Dosa):

  • 1 cup whole green gram (moong dal), soaked for 4-6 hours
  • 2-3 green chilies, chopped (adjust to taste)
  • 1-inch piece of ginger, chopped
  • A handful of fresh coriander leaves, chopped
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil or ghee for cooking dosas

For Upma:

  • 1 cup semolina (rava or sooji)
  • 1/2 cup mixed vegetables (carrots, peas, beans), finely chopped
  • 1 small onion, finely chopped
  • 2-3 green chilies, chopped (adjust to taste)
  • 1-inch piece of ginger, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black gram)
  • 1/2 teaspoon chana dal (split chickpeas)
  • A few curry leaves
  • 1/4 cup cashews, chopped (optional)
  • 2 tablespoons ghee or oil
  • Salt to taste
  • Water, as needed
  • Fresh coriander leaves for garnish

Instructions:

Making Pesarattu (Green Gram Dosa):

  1. Drain and rinse the soaked green gram thoroughly.
  2. In a blender, combine the green gram, green chilies, ginger, chopped coriander leaves, asafoetida, and salt.
  3. Blend into a smooth batter, adding a little water as needed. The batter should have a dosa-like consistency.
  4. Heat a non-stick or cast-iron griddle (tava) over medium heat.
  5. Pour a ladleful of the Pesarattu batter onto the hot griddle and spread it into a thin, even circle.
  6. Drizzle a little oil or ghee around the edges.
  7. Cook until the edges start to lift and turn golden brown. Flip and cook the other side until it’s cooked through and lightly crisp.
  8. Remove the Pesarattu from the griddle and repeat the process with the remaining batter. Keep them warm.

Making Upma:

  1. In a dry pan, roast the semolina (rava) over low heat until it turns aromatic and light golden brown. Set it aside.
  2. In a separate pan, heat ghee or oil over medium heat.
  3. Add mustard seeds, urad dal, and chana dal. Let them splutter.
  4. Add chopped cashews (if using) and roast until they turn golden brown.
  5. Add chopped onions, ginger, green chilies, and curry leaves. Sauté until the onions turn translucent.
  6. Add the finely chopped vegetables and cook for a few minutes until they become tender.
  7. Pour in 2 cups of water and bring it to a boil.
  8. Reduce the heat and gradually add the roasted semolina while continuously stirring to avoid lumps.
  9. Cook the mixture on low heat, stirring frequently until it thickens and the semolina is fully cooked. It should have a porridge-like consistency.
  10. Season with salt and garnish with fresh coriander leaves.

Serving Pesarattu with Upma:

  1. Serve hot Pesarattu with Upma.
  2. You can fold the Pesarattu like a dosa and serve the Upma on the side or as a filling.

Pesarattu with Upma – A Wholesome Breakfast Delight:

This combination of Pesarattu with Upma brings together the goodness of protein-rich moong dal in dosa form with the comforting semolina porridge of Upma. It’s a perfect blend of flavours and textures that make for a hearty and nutritious breakfast. Enjoy it with your favourite chutney or a dollop of ghee for a complete South Indian breakfast experience.

Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts