MLA Pesarattu

Instructions

1. 1

   Soak Lentils and Rice

   • Wash the whole green gram and raw rice thoroughly under running water.
   • Soak them together in a large bowl with enough water to cover them by at least 2 inches.
   • Let them soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Prepare the Upma Stuffing

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
   • Add urad dal and chana dal. Sauté for about 1 minute until they turn light golden.
   • Add asafoetida, curry leaves, chopped green chilli, and grated ginger. Sauté for 30 seconds until fragrant.
   • Add 1 finely chopped onion and sauté for 3-4 minutes until it becomes translucent.
   • Reduce the heat to low, add the rava, and roast for 4-5 minutes, stirring continuously, until it is aromatic. Do not let it brown.
   • While stirring with one hand, slowly pour in 2 cups of hot water with the other to prevent lumps. Add 0.5 tsp of salt and mix well.
   • Cover the pan and cook on low heat for 5-7 minutes, until all the water is absorbed and the rava is fluffy and cooked through.
   • Turn off the heat. Stir in the lemon juice and chopped coriander leaves. Keep the upma aside.
3. 3

   Grind the Pesarattu Batter

   • Drain the soaked green gram and rice completely.
   • Transfer the drained mixture to a high-speed blender.
   • Add 1 inch of ginger, 3 green chillies, cumin seeds, and 1.5 tsp of salt.
   • Add about 3/4 cup of water and grind to a smooth, yet slightly coarse batter. The consistency should be similar to a standard dosa batter - pourable but not too thin.
   • Transfer the batter to a bowl. This batter does not need fermentation and is ready to use immediately.
4. 4

   Cook the MLA Pesarattu

   • Heat a dosa tawa or a non-stick skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
   • Pour a large ladleful of batter (about 3/4 cup) onto the center of the hot tawa.
   • Working quickly, spread the batter outwards in a circular motion to form a thin crepe (dosa).
   • Drizzle about 1/2 tsp of oil or ghee around the edges and on top of the pesarattu.
   • Immediately sprinkle a generous amount of the remaining finely chopped onion over the entire surface.
   • Cook for 2-3 minutes on medium heat until the bottom turns golden brown and the edges start to lift.
   • There is no need to flip the pesarattu.
5. 5

   Assemble and Serve

   • Once the base is crisp and golden, place 2-3 tablespoons of the prepared upma onto one half of the pesarattu.
   • Carefully fold the other half over the upma filling.
   • Gently press down with a spatula and transfer to a plate.
   • Serve hot immediately with traditional Andhra ginger chutney (Allam Pachadi) or coconut chutney.