Friday, June 30, 2006

MLA Pesarattu

Dear Foodies,
Pesarattu-Upma or MLA pesarattu is a Andhra delicacy. It is a tiffin item and is very filling. It is similar to Masala Dosa where a dollop of aloo curry is hidden right at the center of the dosa. The Upma served with pesarattu is also very deliciously made and generous amounts of ghee are added to it for that comforting aroma and taste. The MLA pesarattu genearally pairs with coconut chutney,sambhar and ginger chutney :-)
I just googled for pesarattu on the net and found that the Andhra Pradesh govt has been trying to put our MLA pesarattu on the culinary map of India. Read more..
"The nomenclature comes from the unique brunch that combines a pesarattu dosai with uppma and a potato curry. This, I am told, was the invention of a chef in Hyderabad, who wished to eliminate mealtime delays that would eat into the busy schedule of law-makers!" >>

Unlike idli-sambar or masala-dosa or Uttappams, which also follow the same 'soak dal-make batter' rule the main difference with pesarattu is the batter does not need to ferment. That makes it a very easy breakfast. All it needs is a little planning to soak the lentils in water the previous night.

For the batter:
  • 4 cups - Pesalu/Green gram/Moong Dal (whole)
  • 4-5 nos - Green Chillies
  • 1 inch piece of Ginger
  • 1 sprig - Curry leaves
  • Salt to taste
Extra additions to the batter:
  • Coriander leaves
  • Finely chopped onions
  1. Wash and soak the pesalu in water overnight or for around 6-8 hrs.
  2. Grind all the batter ingredients to a smooth paste. The batter shud not be runny, it should be of the same consistency like dosa or idli batter.
  3. You can add finely chopped onions and coriander leaves to the batter to add to the taste of the pesarattu.
  4. Heat a flat pan, and add few drops of oil. *Spread the oil using a wedge of potato or half onion. This seasons the pan and makes the dosa leave the pan easily when cooked, without clinging onto the pan. *
  5. To check if the pan is ready, sprinkle a few drops pf water, if you hear a sizzling sound the pan is ready for the batter.
  6. Nicely spread the batter on the pan moving from center to the corners in either clockwise/counter clockwise movement. Oil the corners and let the pesarattu cook for 1-2 mins. When you see the sides leaving the pan, flip the pesarattu and cook for a 1 min.
  7. serve with a dollop of upma neatly rolled inside the pesarattu with some ginger chutney and sambar on the side. :-)
MLA Pesarattu is my entry for Sailu's Jihva for DAL and Nandita's 'Weekend Breakfast Blogging'
  • *For crisp pesarattu, add some atukulu (poha) soaked in water for a few minutes, to the dal while making the batter.*
  • The Pesarattu combo was a team event in my apartment with me taking care of the pesarattu and my roommates came up with upma and tomato pappu (both of them are experts in their dishes and recipes will be coming soon :D )
Other Entries for Jihva for DAL:
*Tips from Mom

21 thoughts:

Anonymous said...

popppppppppppppy u r truly amazing..!!!! pics r too good..!!!

na mundi kurchuni upload chese recipes e na ani anipistondi....hats off dear.!!!

Thank u soooo much for all ur help :-)

Sumitha said...

Ooh this dish is so popular with the Andhrites,have never eaten it green gram in this form,definetly should try this nutritious dish.

Do try it Sumitha, u'll like the taste :-)

KA said...

Pesarattu looks truly amazing!! Haven't heard this term since a long time :-)

Thank you K & A, Pesarattu is really lost in the cuisine here, the only place we might get it is in Udipi ;-) You cud probably add it to ur next plate meal for K or he cud make it for u ;-)

Unknown said...

Looks delicious. Thanx for sharing the recipe.

The pleasure is all mine Pushpa ! Do give it a try :-)

Anonymous said...

Priya nakku kuda chesi pettava please..!!!hey....Martin said chala baga explain chesavu ani..and..he wud try cooking some Indian Dishes anta.!!hehehe!!!

nuvvu ikkadiki raaa..!! and WOW ...I'm glad Martin liked them and was able to understand the recipes....thank YOU for showing it to him :-)

Tanuja said...

Hi priya,

Mee pesarutu adiripoyindiga:)edi naa famly fav weekend breakfast.

Thanks Tanuja ! Its one of my favs too.. but have got arnd to making it only twice in the last 2 yrs...!! hehe

Unknown said...

Pesarattu is on of my favorites and guess where i came across this recipe first-in a Sumeet Mixer cookbook. I just posted a 4 lentils adai on my blog today! Looks like the dal recipes will be on for sometime to come, afterall its our staple food! Thanks for your entry Priya, and the event diplay. I;m going to use the button you've prepared on my site too and thanks for that!

Dal's always find a place in our daily menu.. we just cant get rid of them ! I have already decided to have the Adai for breakfast next weekend :-) I'm glad u liked the button, hope u had a wonderful trip, only last week I was wondering how much I miss the functions at home :-(

Anonymous said...

Truly well presented tiffin item, Priya. I am so glad you blogged an authentic andhra recipe. Great job, dear.

Amma's recipe is a winner too, Priya. I will present both in the round up. Please thank amma for her lovely recipe and participation in JFI-Dal event. Love her enthusiasm..:):)
See you at the round up.

Thank u soo much Sailu, u've been an inspiration to this blog :-) and the event was a wonderful excuse to cook, excellent choice of ingredient :-)
My mom is glad that u liked her recipe and sends u her good wishes, ur event was a wonderful way to get her into the world of blogging.

Vineela said...

Hi Priya,
nice pesaratttu.

Thank you Vineela :-)

Anonymous said...

Nice one Priya..i haven't even heard of such a dish...

Its Andhra's answer to dosas/uttappams Annita, do give it a try :-)

Soumya said...

A mouth-watering blog!! apt name too.....Great job Priya!!

Welcome Som ! Thank u for the compliments :-)

Vaishali said...

Great step-by-step instructions, Priya.

Thank you Vaishali :-)

Anonymous said...

How come I missed this eatery??? :D
I love the name... suits well. Good flow of writing and nice pics.... Great blog there, Priya

Now I have to name all that Priyas and P1, P2, P3....

Kidding :)

Loved the time spent here:)

Thank uuuu & Welcome to my blog Mythili :-)... a few other bloggers have felt the same abt the no of Priya's blogging !! We are going to rule over food blogs .. hehehe :-)

Krithika said...

Never tried this combo. Thanks for sharing this recipe

Its a very wholesome and filling combo Krithika. Do give it a try :-)

Anonymous said...

Entire array of different and authentic recipes. Great going Priya!

Thank you sooo much Arsu !! All the credit goes to my Mom :-)
I am going to try ur toor dal vadas next :-)

indianadoc said...
This comment has been removed by a blog administrator.
indianadoc said...

I have seen many of my Hyd'bad friends go gaga..abt the MLA Pesarattu..Now I know why it is so special!!You have explained it wonderfully!3 cheers to the chef!!

Anonymous said...

Hey Priya,

That was a nutritious recipie, with crystal clear step by step instructions. I have also tried out the dosa with green gram, and it has come out quite well. I haven't tried it with the upma stuffing though. Will surely experiment with that! The plain green gram dosai pairs very well with masala chutney, made with onion, tomato, garlic, red chilli, little scraped coconut and a pinch of tamarind. It is simple, quick and easy to prepare!

I also loved the bitter gourd and lentil curry recipe posted by your mom. Visually well illustrative of all ingredients required, the pictures spoke for themselves! Bitter gourd is one veggie I avoid like the plague. But when prepared as deliciously as your mom's curry, I'm sure I'd fall in love with it. Normally veggies are not cooked in tamarind extract, as it slows down the cooking process. But I guess boiling the bitter gourd in tamarind extract, will help deplete its bitter taste in part!
Meenakshi at PRITYA

Anonymous said...

Best regards from NY! » »

Ramki said...

Hi Priya,

I've blogged your Pesarattu as a model recipe for the One page cookbook listing 1001 Dosas at

/Thanks for the recipe

La Vida Loca said...

I have never had pesarattu until now. So yummy! Came out so well. Thank you.

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