Pesarattu Upma – Andhra Special Tiffin/Breakfast

Pesarattu Upma ~ Andhra Breakfast dish

Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh. Its a whole green gram lentil (moong dal) dosa stuffed with Upma. Pesarratu and Upma are two separate dishes. Each of them can be eaten individually on their own or as a combination which is called Pesarattu Upma.

Pesarattu Recipe

1 cup pesalu (whole moong dal/green lentil)
1 tbsp raw rice
1″ ginger piece
2 green chillis
1 tbsp cumin seeds
1 cup finely chopped onions
1 tbsp finely chopped green chillis
2 tbsp finely chopped ginger(optional)
Upma for the filling (upma recipe follows after this recipe)

Soak the moong dal and rice in water for 24 hours.
Drain the water and add green chilies, 1″ ginger piece, cumin seeds and salt.
Grind the mixture to a smooth paste adding water as required. It’s similar to dosa batter or pancake batter..not too thin though. Keep aside.
Meanwhile take a separate bowl and add the chopped onions, ginger and green chillis (you can avoid green chillis if you want less spice) and mix well.
Prepare upma and keep aside.The recipe of upma is given at the end of the pesarattu recipe.

Heat a griddle or hot plate to medium heat and grease it with little oil. Pour a laddle full of pesarattu batter on it and spread it with the base of the laddle into a thin round layer like a pan cake and drizzle 1 tsp oil around the edges of Pesarattu.
Top the pesarattu with some of the chopped onions and ginger. Cook until the pesarattu turns brown.

Flip the pesarattu over the other side and let it brown on medium heat for half a minute.
Flip it over again and add a big spoonful of upma in the center of the pesarattu.

Fold over the sides and cover as shown in the picture.

Remove from griddle and your Pesarattu-Upma is ready.
Sprinkle some water on the pan and use the same proceedure for making your next Pesarattu.This makes approx 7-8 pesarattus.
Traditionally its served with upma and ginger chutney.You can also serve with coconut chutney or coriander chutney.

Upma Recipe

1 cup upma rava (fine semolina, sooji, cream of wheat)
Most prefer to eat upma made of fine semolina than the coarse variety. So when buying semolina ask for the finer variety. If you make upma with the coarser kind, remember to add a little more water for it to cook well.
2 cups water
1 teaspoon urad dal (minappappu)
1/2 tsp spoon mustard seeds (aavalu, ria)
3 green chillies slit length wise
1″ ginger finely chopped
10 curry leaves
salt to taste
2 medium sized chopped tomatoes
1/3 tsp turmeric (pasupu, haldi)
2 tbsps oil

Dry roast the upma rava for 3-4 minutes. Its color should’nt change. Don’t burn it. Keep aside.
Heat the oil in a cooking dish. Add the mustard seeds and let them splutter. Now add the urad dal and on low heat let it brown.
Now add the curry leaves, ginger and green chillis.
Add the tomatoes and fry till soft.
Add coriander leaves and salt.
Add 2 cups of water and bring it to boil.
Now slowly pour the upma rava and stir continuously to avoid lumps and mix well.
Add 1 tbsp ghee (optional) and cover. Cook till it becomes soft like a pudding…approx 7-8 minutes.
Remove from fire and set aside for 5 minutes. You may add 1 tsp of lemon juice, if you like. It adds flavor to the Upma.
Serve with pesarattu.

Pesarattu Upma – Andhra Special Tiffin/Breakfast

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  moong dal
  •   semolina
  •   ginger


Pesarattu Upma is a traditional breakfast dish of Andhra Pradesh. Its a whole green gram lentil (moong dal) dosa stuffed with Upma. Pesarratu and Upma are two separate dishes. Each of them can be eaten individually or as a combination which is called Pesara Attu Upma.
  • shammi

    Hey, this is a new one to me – I mean of course I know what upma and pesarattu are but I've never seen them served together! ๐Ÿ™‚ Nice idea, especially if you like both items!

  • prasad

    Amazing Breakfast.. Infact its Andhra Special.. I like the way you arrange(decorate) all the food.. I will try cooking Upma tommorow.

  • sailu

    Yes Shammi,its andhra spl ..the combination I mean..tastes good try it..:):)

    Thanks Prasad! Do tell me how the upma turned out..:):)

  • Anonymous

    Hi sailu…i started off by looking for allam pacchadi and came across your site and am i glad i did!! Wow….it's great…it's time for breakfast but i can't get myself to leave this site…my parents are from Andhra…but i was born and broughtup overseas ..still i'm purely Andhra to the core!! i will definitely be trying out your recipes….great pictures…my aunt is from Vizag…keep up the great work…bye…Tabu

  • sumitha

    Sailu should we soak the dal for 24 hrs or just overnight?

    Sumitha, 6-8 hrs is fine.

  • Pingali Seshu

    Hey !

    What a recipie I have found and this is the machless tiffin in the after noon when one is really hungry and tells the world how civilised andhra recipie is.
    Good luck.



  • Siri

    Awesome! The recipe itself describes the taste of it

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  • Rohini

    Hi Sailu,

    Can you please clarify if the dosa batter needs to be fermented for a few hours like regular dosa’s or if the batter can be used right away?

    The batter need not be fermented.

  • Prathibha


    I am from Karnataka and i like Andhra cuisine very much. I tried your pesarattu recipe and it came out very nice.

    Thanks a lot…

  • saritha.j

    ur recipe is too tasty my kids really njoying the dish a lot

  • tejaswi

    i have tried this dish it is really very easy and tasty too

  • Bimal Nair

    this is the best upma recipe i went through till date. I was looking for exactly this one. However my green chillies turned out to be very hot one….so putting 3 in put us on fire ๐Ÿ˜€ Nevertheless….awesome recipe! Thanks a ton Sailu! Made my day!

  • @@walker

    I am sure your recipe is fine, but I am from Andhra and this is among the worst tasting food we have. bring on the chicken 65.