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MLA Pesarattu

Name: MLA Pesarattu
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 1.5 cup Whole Green Moong Dal (Soaked for 6-8 hours); 2 tbsp Raw Rice (Soaked with moong dal, adds crispiness); 2 inch Ginger (1.5 inch for batter, 0.5 inch finely chopped for upma); 5 Green Chilies (4 for batter, 1 finely chopped for upma); 1 tsp Cumin Seeds (For the batter); 2.25 tsp Salt (1.5 tsp for batter, 0.75 tsp for upma); 0.75 cup Water (For grinding the batter, add as needed); 1 cup Rava (Coarse semolina); 3.5 tbsp Sunflower Oil (2 tbsp for upma, 1.5 tbsp for cooking pesarattu); 1 tsp Mustard Seeds; 1 tsp Urad Dal; 1 tsp Chana Dal; 10 Curry Leaves; 1 pinch Asafoetida; 2 cup Hot Water (For making upma); 2 Onion (Medium-sized, finely chopped for topping)

RATING

4.6/5(135)

TASTE SCORE

8/10

A crispy green moong dal crepe, generously stuffed with savory semolina upma and sprinkled with onions. This hearty Andhra breakfast classic is a complete meal in itself, perfect with a side of ginger chutney.

PREP

20m

COOK

45m

SERVES

1 SERVING = 2 PESARATTUS STUFFED WITH UPMA

568 cal

SERVINGS

METHOD · 4 STEPS

Soak Dal and Rice (Pre-preparation)
1.Rinse the whole green moong dal and raw rice under running water until the water runs clear.
2.Place them in a large bowl and cover with ample water. Let them soak for at least 6 to 8 hours, or overnight.
Prepare the Pesarattu Batter
1.Drain the soaked dal and rice completely. Transfer them to a high-speed blender.
2.Add 1.5 inches of ginger, 4 green chilies, 1 tsp of cumin seeds, and 1.5 tsp of salt to the blender.
3.Blend to a smooth, thick batter, adding up to 3/4 cup of water gradually. The consistency should be pourable but not watery, similar to a pancake batter. Do not ferment this batter.
Make the Upma Stuffing
1.Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and let them splutter.
2.Add urad dal and chana dal. Sauté for about 1 minute until they turn light golden.
3.Add the finely chopped 0.5 inch of ginger, 1 green chili, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
4.Reduce the heat to low, add the rava, and roast for 3-4 minutes, stirring continuously, until it's aromatic and changes color slightly. This step is crucial for a non-sticky upma.
5.While stirring constantly with one hand, carefully pour in 2 cups of hot water with the other to prevent lumps. Add 0.75 tsp of salt and mix well.
6.Cover the pan and cook on low heat for 4-5 minutes, until all the water is absorbed and the rava is soft and cooked. Fluff with a fork and set aside.
Cook and Assemble the Pesarattu
1.Heat a non-stick tawa or a seasoned cast-iron skillet over medium-high heat. Sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is ready.
2.Reduce the heat to medium-low. Pour a ladleful of pesarattu batter onto the center of the tawa.
3.Using the back of the ladle, quickly spread the batter in a circular motion from the center outwards to form a thin crepe (about 8-9 inches in diameter).
4.Drizzle about 1/2 tsp of oil around the edges and on top.
5.Immediately sprinkle a generous amount of finely chopped onions over the entire surface of the pesarattu. Gently press them with a spatula so they stick to the batter.
6.Cook for 2-3 minutes on medium heat, until the base is golden brown and crispy, and the edges begin to lift from the tawa. There is no need to flip it.
7.Spoon 2-3 tablespoons of the prepared upma onto one half of the pesarattu.
8.Fold the other half over the upma filling. Press gently and cook for another 30 seconds.
9.Slide the MLA Pesarattu onto a plate. Repeat with the remaining batter and upma. Serve immediately with ginger chutney or coconut chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the crispiest pesarattu, ensure the batter is spread as thinly as possible on a properly heated tawa.
2
Do not ferment the pesarattu batter. It should be used fresh after grinding for the best taste and texture.
3
Roasting the rava well before adding water is the key to a fluffy, non-sticky upma.
4
Always add hot water to the roasted rava to ensure it cooks evenly and without lumps.
5
Serve MLA Pesarattu immediately after preparation, as it tends to lose its crispness over time.
6
If the batter becomes too thick upon standing, you can add a tablespoon or two of water to adjust the consistency.

RECIPE VARIATIONS

Adapt it for your goals.

Plain Pesarattu

Skip the upma stuffing for a lighter version. Serve the crispy pesarattu topped with onions alongside your favorite chutney.

Paneer Stuffed Pesarattu

Replace the upma with a savory stuffing of crumbled paneer, onions, and spices for a high-protein variation.

Sprouted Moong Pesarattu

Use sprouted moong dal instead of soaked dal for an even bigger nutritional boost. The taste will be slightly different but very wholesome.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Rich in Plant-Based Protein

Whole green moong dal is an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.

🌾

High in Dietary Fiber

The combination of moong dal and rava provides significant dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.

⚡

Sustained Energy Release

The complex carbohydrates from the dal and semolina (rava) provide a steady release of energy, making it an ideal breakfast or brunch to keep you active and energized.

🌟

Packed with Micronutrients

This dish is a good source of essential minerals like iron, magnesium, and potassium, as well as B-vitamins, which are vital for various metabolic processes and overall well-being.

QUESTIONS?

Frequently asked questions

A standard pesarattu is a plain crepe made from green moong dal. An MLA Pesarattu is a special version that is generously stuffed with savory rava upma and topped with chopped onions, making it a more substantial and filling meal. It is said to have originated in the canteens of the Member of Legislative Assembly (MLA) quarters in Hyderabad.

PAIRS WELL WITH