Andhra Style Pesarattu Upma Recipe

Step 1: To begin making the Pesarattu Upma Recipe will first soak the green moong dal and rice together in water for at least 3 hours

Step 2: After 3 hours drain the water

Step 3: Blend the dal, green chillies and ginger by adding little water at a time to make a smooth thick batter

Step 4: Transfer the batter into a large bowl, add onions, salt and coriander leaves

Step 5: Stir well to combine the Pesarattu batter well

Step 6: Check the salt levels and adjust to suit your taste

Step 7: In a saucepan, bring the 3 cups of water, salt and sugar to a brisk boil

Step 8: After it comes to a brisk boil, turn the heat to low to keep the water warm

Step 9: Our next step is to make the upma, roast the sooji in a cast iron pan and roast them till it slightly changes its colour

Step 10: Keep it aside

Step 11: Heat oil/ghee in a heavy bottomed pan

Step 12: Add the mustard seeds, urad dal and allow it to crackle and the urad dal to turn golden brown

Step 13: Stir in the asafoetida and curry leaves

Step 14: Next, add the onions, green chillies and ginger and cook till the onion becomes soft and translucent

Step 15: Next, add the tomatoes and allow it cook till the tomatoes becomes mushy and soft

Step 16: Finally, add sooji  and gradually add the sugar and salt warm water

Step 17: Keep stirring until the Upma comes together

Step 18: Cook for about 5 to 8 minutes until the upma, comes away from the sides of a pan

Step 19: Once the upma is cooked well, turn off the heat and keep aside

Step 20: Now to make the Pesarattu

Step 21: You will need a well-seasoned skillet

Step 22: Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter

Step 23: Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle

Step 24: Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat

Step 25: Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side

Step 26: Once you notice brown spots and the Pesarattu is cooked, flip it back and place a big scoop of the upma to the side and fold it into half and remove from the pan and serve hot

Step 27: Proceed the same way with the remaining Pesarattu batter

Step 28: Serve the Pesarattu Upma Recipe along with tomato chutney and coconut chutney to make it a rich breakfast meal