Entree: India – Coastal Andhra – పెసరట్టు ఉప్మా ➤ Pesarattu Uppumā (Green Gram Crepe with Upma)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 13 min

Additional 3 hrs

Total 3 hrs 25 min

Ingredients

- 1 cup (200 g) whole green gram (moong dal), soaked 3–4 hours and drained
- 2 green chilies, roughly chopped
- 1 inch (2.5 cm) ginger, peeled and roughly chopped
- 1/4 cup (60 ml) water, plus more for blending as needed
- 1/2 tsp (3 g) salt, or to taste (for batter)
- 2 tbsp (30 ml) vegetable oil or peanut oil, for cooking pesarattu

Upma (filling)
- 1 cup (170 g) semolina (rava/sooji), lightly roasted until aromatic
- 2 cups (480 ml) water
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) mustard seeds
- 1 tbsp (12 g) chana dal
- 1 tbsp (12 g) urad dal
- 8–10 curry leaves
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 green chili, finely chopped
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (2.5 g) salt, or to taste (for upma)
- 2 tbsp (15 g) fresh grated coconut (optional)
- 2 tbsp (6 g) chopped fresh cilantro (coriander)
- Juice of 1/2 lemon
- Oil for cooking the upma and making pesarattu (additional as needed)

To serve (optional)
- Ginger chutney or pickles
- Extra cilantro leaves

Instructions

1. Make the pesarattu batter: combine soaked moong dal, chopped green chilies, and ginger in a blender with about 1/4 cup (60 ml) water. Grind to a coarse, pourable batter (add a little more water if needed). Stir in 1/2 tsp (3 g) salt. Batter should be thicker than dosa batter but spreadable.
2. Roast semolina: in a dry skillet over medium heat, toast 1 cup (170 g) semolina until fragrant and lightly golden. Remove and set aside.
3. Prepare upma tempering: heat 2 tbsp (30 ml) oil or ghee in a saucepan over medium heat. Add 1 tsp (5 g) mustard seeds; when they crackle, add 1 tbsp (12 g) chana dal, 1 tbsp (12 g) urad dal and 8–10 curry leaves. Fry until dals turn golden.
4. Sauté aromatics: add the chopped onion and 1 chopped green chili; sauté until soft and translucent. Add 1/2 tsp (1 g) turmeric and 1/2 tsp (2.5 g) salt; stir to combine.
5. Cook upma: pour in 2 cups (480 ml) water and bring to a boil. Slowly add the roasted semolina while stirring continuously to avoid lumps. Cook on low heat until the semolina absorbs the water and reaches a soft, fluffy consistency (about 2–3 minutes). Stir in 2 tbsp (15 g) grated coconut (if using), 2 tbsp (6 g) cilantro and juice of 1/2 lemon. Remove from heat and keep warm.
6. Cook pesarattu: heat a nonstick or cast-iron griddle over medium-high heat and brush lightly with oil. Pour a ladleful of batter onto the hot surface and spread thin into a crepe (slightly thicker than dosa). Drizzle a few drops of oil around the edges. Cook until the underside is golden and edges lift—about 2–3 minutes.
7. Assemble: place a spoonful of warm upma along the center of each pesarattu and fold or roll the crepe around the filling. Press gently so the upma warms through.
8. Serve immediately with ginger chutney or pickles and extra cilantro. Pesarattu is best eaten hot for crisp edges and soft filling.