Upma and Pesaratu By Ranveer Brar

Upma and Pesaratu

Chef Ranveer Brar shares the recipes for Upma and Pesarratu, the most common and popular breakfast dishes from South India. Upma is made with roasted semolina and the pesarattu from the green gram. The combination of upma and pesarattu makes for a healthy, nutritious and delicious breakfast.
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Cooking Time

12-15 Min

Meal Type


Preparation Time

7-10 Min



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  • 1 cup semolina
  • 1 tsp clarified butter
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp whole white gram
  • 1 tsp Bengal gram
  • 2-3 green chillies
  • 1 piece ginger
  • 10-12 curry leaves
  • 1 onion
  • 4 cup water Salt to taste
  • 1 tsp clarified butter
  • For Pesarattu
  • 1 cup soaked green gram
  • 1 ½ tbsp soaked rice
  • 1 small piece ginger
  • 1 green chilli
  • Coriander leaves
  • Salt to taste
  • Clarified butter & Ginger-tomato chutney pickle


  1. 1

    Upma Roast semolina with clarified butter in a pan.
  2. 2

    In another pan add oil, mustard seeds, whole white gram, Bengal gram, chopped green chillies, chopped ginger, curry leaves, chopped onion, salt and water.
  3. 3

    Add the roasted semolina and clarified butter to it and cook for a few minutes.
  4. 4

    Pesarattu Grind together green gram, rice, ginger, green chilli, salt and coriander leaves to make a smooth paste.
  5. 5

    Spread this paste on a hot griddle to make a pancake, spread some clarified butter over it.
  6. 6

    Serve upma and pesarattu with ginger-tomato chutney and pickle.

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