Pesarattu Semiya Upma

Another version of Andhra's famous breakfast recipe Pesarattu upma. In my earlier post whole green gram was used to make pesarattu and stuffed with Sooji Upma.
In this recipe polished split green gram (yellow moong dal) is used and stuffing done with Vermicelli/Semiya Upma. This recipe is rich in protein and very tasty too.


For Pesarattu
Split green gram (Moong dal) : 1 cup
Ginger : 4 one inch pieces
Red chilly whole : 1 or 2
Onion : 1 large (Finely chopped)
Green Chillies : 2 (Finely chopped)
Cumin seeds : 2 tea spoons
Salt : As per taste.

For ingredients and method for making Vermicelli/Semiya Upma...Click here.

Wash and soak moong dal (green gram) for 1 hour
Peel and wash the ginger pieces
Grind soaked dal, ginger, red chilly into a smooth paste.
Make it a like dosa batter by adding water
Add finely chopped onions, green chillies, cumin seeds, salt and mix well.
Heat a griddle/tava apply oil o the surface and spread the above batter in round form like dosa as shown in the picture.
Roast the pesarattu on a slow flame till done, add little oil if required.
Place vermicelli/semiya upma in the middle and fold it.
Serve hot with Coconut chutney or  Onion chutney/ulli karam.
For ingredients and method for preparing Vermicelli/Semiya upma ... Click here


  1. Wow....this is so interesting recipe..moongdal dosa with semiya ..nice idea n both r my favorite...thanx hema...expecting more interesting recipes from's so yummy .....

  2. loods so delicious...absolutely mouthwatery click dear..
    Tasty Appetite

  3. This is a yummy 2 in 1 recipe...nice idea.

  4. Simply inviting and my fav pesarattu with upma...quite a filling dish..

  5. wow dats a fillling breakfast ..ummmmm love it


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