Egg Pesarattu with Upma
A classic Andhra breakfast featuring a crispy crepe made from green gram lentils, topped with a savory egg layer and filled with soft, fluffy upma. This protein-packed dish is a wholesome and incredibly satisfying meal to start your day.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Pesarattu Batter
- b.Wash the whole green gram and rice thoroughly. Soak them together in ample water for at least 6-8 hours or overnight.
- c.Drain the soaking water completely. Transfer the soaked gram and rice to a high-speed blender.
- d.Add 1 inch of chopped ginger, 4 green chillies, 1 tsp cumin seeds, and 1.5 tsp of salt to the blender.
- e.Grind to a smooth, flowing batter, adding water gradually as needed. The consistency should be similar to a standard dosa batter – not too thick or too thin. Transfer to a large bowl and set aside. Do not ferment this batter.
- 2
Step 2
- a.Make the Upma Stuffing
- b.Heat 2 tbsp of oil in a pan or kadai over medium heat. Add 1 tsp mustard seeds and allow them to splutter.
- c.Add 1 tsp urad dal and 1 tsp chana dal. Sauté for about a minute until they turn light golden brown.
- d.Add 1 chopped onion, 2 slit green chillies, the remaining 0.5 inch of grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
- e.Reduce the heat to low, add 1 cup of rava, and roast for 3-4 minutes, stirring continuously, until it becomes aromatic. Ensure it doesn't change color.
- f.While stirring with one hand, carefully pour in 2.5 cups of hot water with the other to prevent lumps. Add 0.75 tsp of salt and mix well.
- g.Cover the pan and cook on low heat for 5-7 minutes, until all the water is absorbed and the rava is cooked through and fluffy.
- h.Turn off the heat, stir in 1 tbsp of lemon juice, and gently fluff the upma with a fork. Keep it covered to stay warm.
- 3
Step 3
- a.Cook the Egg Pesarattu
- b.Heat a non-stick or cast-iron tawa over medium-high heat. Once hot, reduce the heat to medium. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately.
- c.Pour a ladleful of the pesarattu batter onto the center of the tawa. Using the back of the ladle, spread it in a circular motion to form a thin crepe, about 8-9 inches in diameter.
- d.Drizzle about 1/2 to 1 tsp of oil around the edges and on top of the pesarattu.
- e.Crack one egg directly onto the center. Using a spoon or spatula, quickly break the yolk and spread the egg evenly over the entire surface of the pesarattu.
- f.Immediately sprinkle a generous amount of finely chopped onions over the egg layer.
- g.Cook for 2-3 minutes on medium heat until the base is golden brown and crisp, and the egg on top is fully cooked. There is no need to flip it.
- h.Place 2-3 tablespoons of the prepared upma onto one half of the pesarattu.
- 4
Step 4
- a.Fold and Serve
- b.Carefully fold the other half of the pesarattu over the upma filling.
- c.Gently press down with a spatula and cook for another 30 seconds.
- d.Slide the Egg Pesarattu with Upma onto a serving plate.
- e.Repeat the process with the remaining batter, eggs, and upma.
- f.Garnish with chopped coriander leaves and serve immediately with ginger chutney (Allam Pachadi) or coconut chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest pesarattu, ensure your tawa is well-seasoned and sufficiently hot before pouring the batter.
- 2The pesarattu batter should be used fresh and not fermented for the authentic taste and texture.
- 3Spread the egg layer quickly and evenly as soon as you crack it onto the hot dosa for a uniform coating.
- 4Ensure the upma is soft and moist, not dry, as it complements the crispy texture of the pesarattu perfectly.
- 5You can use sprouted moong dal to make the batter for an even healthier version.
- 6Adjust the number of green chillies in both the batter and upma to match your preferred spice level.
Adapt it for your goals.
Vegan Version
Omit the egg to make a classic Upma Pesarattu. The recipe remains the same otherwise. Serve with chutney.
Spicier VersionSpicier Version
Sprinkle a pinch of red chilli powder or black pepper powder over the egg layer along with the onions for an extra kick.
Vegetable UpmaVegetable Upma
Add finely chopped vegetables like carrots, peas, and beans to the upma along with the onions for added nutrition and flavor.
Cheese PesarattuCheese Pesarattu
For a kid-friendly version, sprinkle some grated cheese over the egg layer before adding the upma.
Why this is on our healthy list.
Excellent Source of Protein
Combining green gram lentils and eggs makes this dish incredibly rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Whole green gram is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Sustained Energy Release
The combination of complex carbohydrates from lentils and semolina, along with protein and healthy fats, provides a slow and sustained release of energy, keeping you full and active for hours.
Packed with Nutrients
This dish is a powerhouse of essential nutrients, including iron, magnesium, potassium, and B vitamins, contributing to better metabolism and overall well-being.
Frequently asked questions
Yes, it is a very healthy and balanced meal. The pesarattu is made from protein-rich green gram, the egg adds more high-quality protein, and the upma provides carbohydrates for energy. It's a wholesome dish packed with protein, fiber, and essential nutrients.