Dine with Danika


pesarattu upma

Cuisine: Indian
Serve as: breakfast

 Although not traditional, I always add some Ragi powder, while grinding the soaked moong dal in the blender to add an additional nutritive punch.  A small amount of rice or rice flour brings an extra crisp to the pesarattu.
Another big advantage is that unlike the dosa, this batter doesn’t need fermentation and you can make these as soon as you finish grinding.  Although at first glance, the combination with upma might leave you confused, it really does complement the pesarattu perfectly. 
So if you are looking to shake up your weekend breakfast or brunch routine, do give these a try.

Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes

Quantity: serves 2


  • Ingredient 1

Preparation method

  1. Step 1