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Pesarattu Upma is a popular Indian breakfast preparation that combines simplicity with authentic flavor. This healthy, vegetarian morning meal is perfect for busy families and supports balanced nutrition.
Soak split mung beans and rice together in water for at least 4 hours or overnight, then drain well.
Blend soaked mung beans, rice, green chilies, ginger, and a pinch of salt with enough water to create a smooth, slightly thick batter.
Dry roast semolina over medium heat until lightly golden and fragrant; keep it aside for later use.
Heat 1 tbsp oil in a skillet over medium heat, add cumin and mustard seeds. When they begin to crackle, add chopped onion and curry leaves; sauté until onions are soft.
Add roasted semolina to the skillet, stir for 30 seconds, then slowly pour in 1.5 cups water and salt. Cook on low, stirring, until the upma is soft and cooked (about 6–8 minutes). Set aside and keep warm.
Heat a flat nonstick pan over medium, brush lightly with oil. Pour a ladleful of pesarattu batter and quickly spread to form a thin pancake. Drizzle a few drops of oil around the edges.
Cook on medium for 2–3 minutes until the bottom is crisp and golden. Flip if desired for a softer texture, or only cook on one side for crisp edges.
Add a portion of prepared upma onto one half of the pesarattu, fold over, and press gently. Serve hot, repeating for remaining batter and upma.
