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Upma Pesarattu Dosa (Traditional Andhra Breakfast)

Upma Pesarattu Dosa (Traditional Andhra Breakfast)

Cooking Time

Preparation Time : 1440

Cook Time : 30

Total Time : 1470


Serves 3

  • 3/4 cup rava (semolina) for upma

  • 1 tbsp. oil

  • 1 onion, chopped

  • 1 tsp. ginger, chopped

  • 2 green chilies, chopped

  • 1 tsp. mustard seeds

  • 1 sprig curry leaves

  • 1 tsp. urad dal

  • 1 tsp. salt or to taste

  • 1 tsp. lime juice

  • 1 tsp. ghee

  • 1 tsp. coriander leaves, chopped

  • 1 cup whole moong dal (green gram lentil) for pesarattu

  • 1/4 cup rice

  • 1/2 tsp. methi (fenugreek seeds)

  • 1 tbsp. ginger, grated

  • 2 green chilies

  • 1/2 cup coriander stem, chopped (opt)

  • 1 tsp. roasted cumin powder

  • 1/2 tsp. salt or to taste

  • 2-3 tbsp. coriander leaves, chopped


  • 01

    Upma - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till it changes colour.

  • 02

    Then add the onion, ginger, green chilies and curry leaves. Saute till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

  • 03

    Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well. Garnish with coriander leaves.

  • 04

    Pesarattu - Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.

  • 05

    Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).

  • 06

    Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion.

  • 07

    Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too.



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