Recipe: Tasty MLA Pesarattu

MLA Pesarattu. MLA pesarattu is a very popular dish in Andhra Pradesh and is served with upma. According to wikipedia "A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad. It was part of the Andhra meals in MLA quarters." MLA pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts.

The MLA Pesarattu, called so because it is popular in the the MLA quarters at Hyderabad. The green lentils dosas are roasted in ghee and served with a tangy ginger tamarind chutney (Allam Pachadi) and ghee laden Upma. pesarattu recipe how to make pesarattu dosa with step by step photo and video recipe. it is also known as mla pesarattu dosa which is usually served with combination upma which is very similar to masala dosa. this type of dosa is very famous in coastal place of andhra pradesh, especially in guntur and godavari districts. You can cook MLA Pesarattu using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of MLA Pesarattu

1. Prepare 100 gm of Green Gram/Moong Dal.
2. Prepare 1 inch of Ginger.
3. Prepare 2 of Green Chillies.
4. It's 1 tsp of Cumin / Jeera seeds.
5. It's 1 tsp of Salt.
6. It's as needed of Oil to cook.
7. It's of For Upma preparation ingrediants.
8. It's 1/2 cup of Semolina (Roasted).
9. Prepare 2 of Green Chillies.
10. You need 1 of Onion.
11. Prepare as needed of For seasoning (Tadka) oil, Mustard, Bengal Gram, Urad dal, Curry leaves, Asafetida & Salt.

Pesarattu is like a savoury crepe made using whole green gram (mung beans). This is typically had for breakfast or a light meal in the late afternoon (tiffin). MLA pesarattu[edit] A variety of pesarattu served with upmais known as MLA pesarattu. It was popular in MLA quarters restaurants in Hyderabad.

MLA Pesarattu step by step

1. Wash Gram dal with water and soak in water for 6-8 hrs. Drain water (to be used while grinding) and blend along with Green Chillies, Jeera and Ginger to smooth paste..
2. Add salt to taste and mix well. Add water as required to form a consistency enough to prepare Dosa..
3. There is no fermentation required to prepare Dosa. Spread batter on hot Tawa and prepare Dosa. (optional to spread Chopped onion and finely chopped Green Chillies over the Dosa.) Flip and cook the other side and pour some oil. One may enjoy the plain Dosa or the Onion, Chillies spread Dosa, as per your wish. This is best enjoyed with Allam Pachdi / Ginger Chutney (spicy).
4. For MLA Pesarattu, let us prepare Upma. Heat oil in a Kadai and add Mustard (splutter) add Gram dal, Urad dal, Green Chillies Chopped, Ginger Chopped, Curry leaves and sauté. Add chopped Onion and sauté till translucent. Add the roasted Semolina and mix well. Sauté. Add water 1 cup and keep mixing to avoid lump formation. Keep lid covered for 3-5 minutes and the Upma is ready..
5. Now let us make the MLA Pesarattu. This is nothing but Upma kept in Pesarattu and served folded.An open MLA PESARATTU and Onion Pesarattu in the picture with Allam Pachadi is seen with Allam Pachdi / Ginger Chutney..
6. Allam Pachdi / Ginger Chutney Recipe. Dry roast Fenugreek one TS and grind to smooth powder. In a blender add chopped Ginger 50gm, Red Chilli Powder -2 TBLS, Jaggery 2-TBLS, Asafetida-1/4 TS, Fenugreek Powder and blend to smooth paste. Add Tamarind paste 2 TBLS and salt to taste. Keep aside. Heat 5-6 TBLS OIL in a Kadai and add Mustard 1/2 TS(splutter) and add 2-3 Red Chillies broken, add A sprig of Curry leaves. Add the blended paste to the Kadai and sauté for few minutes and store in Jar..
7. You may smear the Allam Pachadi over plain Pesarattu and also enjoy. When stored in airtight containers & kept, this can be used up to a week. You may use it like pickle and enjoy with Dosa, Idly, Indian flat bread or even with Rice. Plain Pesarattu, Onion, Green Chillies spread Pesarattu, Allam Pachdi spread Pesarattu & MLA Pesarattu are seen in this pic..

It was part of the Andhra meals in MLA quarters. MLA Pesarattu:A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad. MLA pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts. The MLA Pesarattu, called so because it is popular in the the MLA quarters at Hyderabad. The green lentils dosas are roasted in ghee and served with a tangy ginger tamarind chutney (Allam Pachadi) and ghee laden Upma.