Pesarattu with Upma |Green Gram Dal Dosa |Instant Pot Rava Upma

Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram (moong dal) batter, but, unlike dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger or tamarind chutney. Green chilies, ginger and onions are used in variants.

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 INGREDIENTS

SOAK

2 cups green gram dal

1 tbsp rice (optional)

1 tbsp channa dal (optional) 

GRIND

4-5 green chillies

1 inch ginger

1 tbsp cumin seeds

METHOD

Add all the SOAK ingredients to a big bowl and wash it and let it soak for atleast 6 hours or overnight.

Next day add all the soaked ingredients to a blender along with the GRIND ingredients and add salt to taste and enough water  to make a fine batter.

Set it aside and let us get started with the rava upma.

UPMA INGREDIENTS

2 cups rava/sooji

5 cups water

TEMPERING 

2 tbsp oil or ghee

1 tsp mustard

1 tsp cumin 

1 tbsp urad dal

2 tbsp channa dal

½ cup cashews (optional) 

1 onion sliced

2 tbsp ginger garlic crushed

5-6 green chilli halved 

Few curry leaves

Salt to taste

Vegetable of your choice can be added. (optional) 

METHOD

Switch on the instant pot on saute mode or a kadai on high heat.

Dry roast the rava until aromatic. Transfer to a plate. 

Add the oil and once hot add the Tempering ingredients to the oil and let it splutter and fry it until the cashews and channa dal is golden brown in color.

Add in the sliced onions and let it fry for couple of minutes the add in the crushed ginger, garlic and chilli and saute till the raw smell of ginger leaves.

Add any vegetables of your choice, it is completely optional. 

Add in the curry leaves and salt to taste along with the required water.

For a stovetop method let the water come to a roll boil then add in the roasted rawa to the pan and give it a mix until all lumps are dissolved.

If using a instant pot no need to bring the water to boil. After adding the water add in the roasted rava to the pot and mix it until no more lumps are there.

For stove top cover the pan with a lid and let it cook on medium heat until all water is absorbed.

For instant pot switch off the saute mode and cover with lid and let it pressure cook for 2 minutes on high pressure. Quick release the pressure.

Open the lid and give it a nice mix. Set aside until we make the pesarattu.

Heat a dosa pan on heat and once hot add ½ cup of the pesarattu batter to the pan and swirl it to make a thin dosa/crepe.

Sprinkle oil to the sides to get a crispy texture. 

Flip it and cook on the other side too. Remove from the pan and serve it hot with the prepared upma and mango pickle.

Enjoy!!!