Pesarattu Upma-Stuffed Dosa with a Ginger Punch- Recreating Chutney,s Magic at Home

If you’ve ever walked into Chutneys and ordered their famous Pesarattu Upma, you know the feeling. The crispy green dosa, the soft, buttery upma tucked inside, and that sharp ginger chutney on the side—it’s comfort food with personality. The good news? You don’t have to wait for a restaurant visit to enjoy it. You can recreate that magic right in your own kitchen.
Pesarattu is a traditional Andhra dosa made from green gram (moong dal). It’s protein-rich, naturally gluten-free, and surprisingly filling. When paired with soft upma and spicy ginger chutney, it becomes a complete meal—perfect for breakfast, brunch, or even a light dinner.
Let’s break it down step by step.

Step 1: Pesarattu Batter
Ingredients:
•    1 cup whole green gram (moong dal)
•    2 tablespoons raw rice (optional, for crispiness)
•    1-inch ginger piece
•    2 green chillies
•    Salt to taste
•    Water as needed
Preparation:
Soak the green gram and rice together for at least 6 hours or overnight. Drain and grind them with ginger, green chillies, and salt. Add just enough water to get a smooth, slightly thick batter—similar to dosa batter but not too runny.
Unlike regular dosa batter, this one doesn’t need fermentation. That’s the beauty of pesarattu—it’s quick once soaked.

Step 2: Soft Rava Upma Filling
Ingredients:
•    1 cup rava (semolina)
•    2 tablespoons oil or ghee
•    1 teaspoon mustard seeds
•    1 teaspoon urad dal
•    1 teaspoon chana dal
•    Curry leaves
•    1 green chilli (chopped)
•    1 small onion (finely chopped)
•    2 cups water
•    Salt to taste
Preparation:
Heat oil or ghee in a pan. Add mustard seeds, urad dal, and chana dal. Once they splutter and turn golden, add curry leaves, green chilli, and onion. Sauté until onions turn soft.
Add water and salt. Once the water boils, slowly add rava while stirring continuously to avoid lumps. Cook on low flame until soft and fluffy. Switch off the flame and keep it covered.
The upma should be moist, not dry—that’s what gives the stuffed dosa its signature melt-in-the-mouth texture.

Step 3: The Ginger Punch (Allam Chutney)
This chutney is the soul of the dish. It’s spicy, slightly sweet, and has that bold ginger flavour that wakes up your taste buds.
Ingredients:
•    2-inch ginger
•    2 dried red chillies
•    Small piece of tamarind
•    1 tablespoon jaggery
•    Salt
•    Oil for roasting
Lightly sauté ginger and red chillies in a little oil until fragrant. Cool and grind with tamarind, jaggery, salt, and a little water. The chutney should be thick and bold in taste—slightly sweet but dominated by ginger heat.

Assembling the Magic
Heat a dosa tawa. Pour a ladle of pesarattu batter and spread it in a circular motion, slightly thicker than a regular dosa. Drizzle a little oil around the edges.
While it cooks, sprinkle finely chopped onions on top (this step adds authentic Andhra street-style flavour). Once the base turns golden and crisp, place a generous scoop of warm upma in the center.
Fold the dosa over the filling and press gently.
Serve hot with ginger chutney—and if you like, a side of coconut chutney too.

Tips for That Restaurant Feel
•    Use a well-seasoned cast iron tawa for better crispiness.
•    Don’t spread the batter too thin; pesarattu tastes better slightly thicker.
•    Always serve immediately—this dish is best enjoyed hot.
Pesarattu upma isn’t just food. It’s the kind of meal that feels indulgent yet wholesome. The protein from green gram, the comfort of soft upma, and that fiery ginger chutney come together beautifully.
One bite, and you’ll understand why it’s such a favourite. And honestly? Making it at home feels even more satisfying.

TAGS : pesarattu upma-stuffed dosa with a ginger punch- recreating chutney,s magic at home, pesarattu upma