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A classic Andhra breakfast, this crispy green gram dosa is generously stuffed with savory semolina upma. It's a wholesome and incredibly satisfying meal, best served with ginger chutney.
For 4 servings
Soak Lentils and Rice
Prepare the Upma Stuffing
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Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
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A classic Andhra breakfast, this crispy green gram dosa is generously stuffed with savory semolina upma. It's a wholesome and incredibly satisfying meal, best served with ginger chutney.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 330.77 calories per serving with 7.3g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Grind the Pesarattu Batter
Cook the MLA Pesarattu
Assemble and Serve
Skip the upma stuffing and serve the crispy pesarattu plain, just with the onion topping. It's a lighter but equally delicious option.
Enhance the upma by adding finely chopped vegetables like carrots, peas, and beans along with the onions.
For a different protein-rich filling, replace the upma with a savory mixture of crumbled paneer, onions, and spices.
For a nutritional boost, use sprouted whole green gram instead of just soaked ones to make the batter.
Whole green gram is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and semolina provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from the lentils and upma provide a slow and steady release of energy, making it an ideal breakfast to keep you energized throughout the morning.
This dish is a good source of essential nutrients like iron, magnesium, potassium, and B vitamins, contributing to better metabolism and overall well-being.
Yes, MLA Pesarattu is a very healthy and balanced meal. The pesarattu is made from green gram, which is rich in protein and fiber. The upma provides carbohydrates for energy. It's a wholesome breakfast that keeps you full for longer.
One serving of MLA Pesarattu (one piece with stuffing) contains approximately 350-400 calories, depending on the amount of oil used and the size of the dosa.
The dish gets its name because it was famously served in the Members of Legislative Assembly (MLA) canteens in Andhra Pradesh. It became a popular and signature dish, hence the name 'MLA Pesarattu'.
Yes, you can grind the batter and store it in an airtight container in the refrigerator for up to 2 days. Unlike regular dosa batter, it should not be fermented, so use it directly from the fridge.
A few factors could be the cause: the tawa might not be hot enough, the batter could be too thick, or you may have skipped adding rice while soaking. Ensure the tawa is very hot and spread the batter as thinly as possible for a crispy result.
The classic and most authentic pairing is Andhra-style ginger chutney (Allam Pachadi). Its spicy, sweet, and tangy flavors perfectly complement the savory pesarattu and upma. Coconut chutney also works well.