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# Pesarattu Upma
- URL: https://onesandwich.com/pesarattu-upma/
- Published: 2026-05-17T05:30:48.000Z
- Updated: 2026-05-26T14:24:27.000Z
- Description: Pesarattu served with upma (savory semolina) inside.
- Author: Andrew Lekashman
- Tags: India, Flatbreads, Idli, Medu Vada & Uttapam, #auto-imported

**🇮🇳 India** · Family: [Idli, Medu Vada & Uttapam](https://onesandwich.com/tag/idli-vada-uttapam/) · Region: Andhra Pradesh · Heat: Mixed · Bread: pesarattu

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Ingredients

pesarattu · semolina · moong dal

Pesarattu Upma is the filled form of the Andhra moong *dosa*: a *pesarattu* crepe wrapped around a portion of *upma*, the savory cooked semolina, so the two are eaten together as one rolled package. This is sometimes called MLA pesarattu in Andhra Pradesh. The angle is composition. The plain *pesarattu* is a thin, crisp, grassy moong crepe eaten with chutney; folding *upma* inside changes it from a light tiffin item into a substantial, self-contained meal where a soft, spiced grain core sits against a crisp green shell.

Both halves are made separately and then assembled hot. The *pesarattu* is poured and spread thin on the griddle from soaked, ground whole green gram, usually carrying green chili and ginger, often with a scatter of raw onion pressed onto the wet surface, and cooked until the base crisps. The *upma* is cooked in parallel: semolina is dry-roasted, then cooked with a tempering of mustard seeds, urad dal, curry leaves, chilies, and onion until it sets into a soft, fluffy, savory mass. To assemble, a ridge of *upma* is laid along the center of the just-cooked *pesarattu* and the crepe is folded or rolled over it. The result wanted is a clear textural contrast: a crepe still crisp at the edges enclosing *upma* that is moist and distinct-grained, not a wet paste, with both elements seasoned so neither tastes bland against the other. Sloppy versions fail at the contrast, a soggy crepe that went limp because it was filled too early or steamed under the *upma*, a gluey or dried-out semolina core, or a *pesarattu* so underspiced it adds nothing but starch around the filling.

It is served the same way the plain version is, with ginger chutney, the pungency of which is needed to cut a now-richer, heavier plate. The unfilled *pesarattu* and the broader fermented rice *dosa* and *idli* family are distinct preparations, and each deserves its own article rather than being crowded in here.

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## More from this family

Other [Idli, Medu Vada & Uttapam](https://onesandwich.com/tag/idli-vada-uttapam/) sandwiches in India:

- [Appam with Egg](https://onesandwich.com/appam-with-egg/)
- [Appam with Stew](https://onesandwich.com/appam-with-stew/)
- [Appam](https://onesandwich.com/appam/)
- [Idli Vada](https://onesandwich.com/idli-vada/)
- [Idli](https://onesandwich.com/idli/)
- [Medu Vada](https://onesandwich.com/medu-vada/)
- [Mixed Veg Uttapam](https://onesandwich.com/mixed-veg-uttapam/)
- [Onion Uttapam](https://onesandwich.com/onion-uttapam/)

[See all Idli, Medu Vada & Uttapam sandwiches →](https://onesandwich.com/tag/idli-vada-uttapam/)