Aye Haye! Pesarattu Upma Double Dhamaka: A South Indian Delight!

Namaste and Vanakkam folks! Chef Curry Do’pyaza here, back in your kitchens (and hearts!) with a recipe that’s going to knock your socks off – or should I say, your chappals! Today, we’re diving deep into the delicious world of Andhra cuisine with a showstopper: Pesarattu Upma with Allam Pachadi!

This isn’t just breakfast; it’s a celebration on a plate!

When Do We Eat This Goodness?

In Andhra Pradesh and Telangana, this dish is more than just food; it’s a cultural experience. You’ll find Pesarattu Upma gracing breakfast tables, especially during festivals like Sankranti (the harvest festival) and Ugadi (Telugu New Year). It’s also a popular choice for Sunday brunches and special occasions when families gather to share laughter and, of course, delicious food! It’s also a common street food, served piping hot with a generous dollop of Allam Pachadi.

A Little History Lesson

Pesarattu, the star of our show, has been around for ages. It’s believed to have originated in Andhra Pradesh as a simple, nutritious, and protein-packed breakfast option. Upma, a savoury semolina porridge, is a staple across South India. Combining these two classics? Pure genius! It’s like the culinary equivalent of a Bollywood blockbuster – a perfect blend of tradition and taste.

Time Check!

Preparation Time: 25 minutes (plus soaking time for the lentils)
Cooking Time: 30 minutes

Let’s Get Cooking! (Ingredients List)

For the Pesarattu:

1 cup Pesarapappu (Moong Dal, split green gram)
1/2 inch Allam (Ginger)
2-3 Pachimirchi (Green Chillies)
Salt to taste
Oil for cooking

For the Upma:

1 cup Rava (Semolina)
2 tbsp Oil
1 tsp Rai (Mustard Seeds)
1 tsp Urad Dal (Split Black Gram)
1/2 cup Pyaz (Onion), finely chopped
1-2 Pachimirchi (Green Chillies), finely chopped
1/2 inch Allam (Ginger), grated
8-10 Curry Patta (Curry Leaves)
2.5 cups Pani (Water)
Salt to taste

For the Allam Pachadi (Ginger Chutney):

1/2 cup Allam (Ginger), peeled and chopped
2-3 Endu Mirchi (Dry Red Chillies)
1 tbsp Chana Dal (Split Chickpea Lentils)
1 tbsp Urad Dal (Split Black Gram)
1 tsp Rai (Mustard Seeds)
A pinch of Hing (Asafoetida)
1 tbsp Imli (Tamarind) pulp
Salt to taste
2 tbsp Oil

Step-by-Step Instructions (Easy Peasy!)

Pesarattu Prep:

Wash the Pesarapappu (Moong Dal) thoroughly and soak it in water for at least 4-5 hours, or preferably overnight. This makes them nice and soft.
Drain the soaked dal and grind it into a smooth batter with ginger, green chillies, and salt. Add water as needed to achieve a dosa-like consistency.
Heat a flat tawa (griddle) or non-stick pan. Pour a ladleful of batter and spread it into a thin circle, just like you would for a dosa.
Drizzle a little oil around the edges and cook until the pesarattu turns golden brown and crispy. Flip it over and cook for another minute.
Remove and set aside.

Upma Time:

Dry roast the Rava (Semolina) in a pan over medium heat until it turns slightly golden and aromatic. This prevents it from becoming lumpy. Remove and set aside.
Heat oil in a pan. Add mustard seeds and let them splutter. Then add urad dal and sauté until golden brown.
Add chopped onions, green chillies, and grated ginger. Sauté until the onions turn translucent.
Add curry leaves and sauté for a few seconds.
Pour in the water and add salt. Bring it to a boil.
Slowly add the roasted rava, stirring continuously to avoid lumps.
Cover and cook on low heat until all the water is absorbed and the upma is cooked through.

Allam Pachadi Magic:

Heat oil in a pan. Add chana dal, urad dal, and dry red chillies. Sauté until the dals turn golden brown.
Add chopped ginger and sauté until it turns slightly brown.
Let it cool down a bit and then grind it into a coarse paste with tamarind pulp, mustard seeds, asafoetida, and salt.
Add a little water if needed to achieve the desired consistency.

The Grand Finale (Assembling the Dish):

Place a pesarattu on a plate.
Spoon a generous helping of upma in the center of the pesarattu.
Fold the pesarattu over the upma, like a wrap.
Serve hot with a dollop of Allam Pachadi.

Chef’s Secret Tips

Soaking is Key: Don’t skip the soaking time for the moong dal. It makes the pesarattu softer and easier to digest.
Roasting the Rava: This step is crucial for a fluffy, non-sticky upma.
Spice it Up: Adjust the amount of green chillies and red chillies according to your spice preference.
Ghee is Gold: A little ghee (clarified butter) added to the upma and pesarattu elevates the flavor to another level.

Cooking Variations

Gas Stove: The traditional method, works perfectly fine.
Induction Stove: Adjust the heat settings as needed.
Pressure Cooker (Upma): For a quicker upma, pressure cook it for 1 whistle. Be careful not to overcook it.
Microwave (Upma): Cook the upma in a microwave-safe bowl, covered, for 5-7 minutes, stirring occasionally.
Slow Cooker/Crockpot (Upma): Cook the upma on low for 2-3 hours, stirring occasionally.
Air Fryer (Pesarattu): While not ideal, you can try air frying the pesarattu at 350°F (175°C) for a few minutes per side.

Nutritional Powerhouse

Pesarattu Upma is packed with protein, fiber, and carbohydrates, making it a wholesome and nutritious meal. Moong dal is a good source of protein and essential amino acids. Semolina provides energy, and ginger has anti-inflammatory properties.

Serving Suggestions

Serve hot with Allam Pachadi (Ginger Chutney) for the authentic Andhra experience.
A dollop of fresh yogurt or a sprinkle of chopped coriander adds a refreshing touch.
You can also serve it with other chutneys like coconut chutney or tomato chutney.

Your Turn!

Now it’s your turn to bring this culinary masterpiece to life in your own kitchen! Don’t be shy; give it a try and share the deliciousness with your family and friends. I promise, they’ll be singing your praises!

Happy Cooking!
– Chef Curry Do’pyaza

Aye Haye! Pesarattu Upma Double Dhamaka: A South Indian Delight!