MLA Pesarattu
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Soak Lentils and Rice
- b.Wash the whole green gram and raw rice thoroughly under running water.
- c.Soak them together in a large bowl with enough water to cover them by at least 2 inches.
- d.Let them soak for a minimum of 6 hours, or preferably overnight.
- 2
Step 2
- a.Prepare the Upma Stuffing
- b.Heat 2 tbsp of oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
- c.Add urad dal and chana dal. Sauté for about 1 minute until they turn light golden.
- d.Add asafoetida, curry leaves, chopped green chilli, and grated ginger. Sauté for 30 seconds until fragrant.
- e.Add 1 finely chopped onion and sauté for 3-4 minutes until it becomes translucent.
- f.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.
- g.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.
- h.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.
- i.Turn off the heat. Stir in the lemon juice and chopped coriander leaves. Keep the upma aside.
- 3
Step 3
- a.Grind the Pesarattu Batter
- b.Drain the soaked green gram and rice completely.
- c.Transfer the drained mixture to a high-speed blender.
- d.Add 1 inch of ginger, 3 green chillies, cumin seeds, and 1.5 tsp of salt.
- e.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.
- f.Transfer the batter to a bowl. This batter does not need fermentation and is ready to use immediately.
- 4
Step 4
- a.Cook the MLA Pesarattu
- b.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.
- c.Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
- d.Pour a large ladleful of batter (about 3/4 cup) onto the center of the hot tawa.
- e.Working quickly, spread the batter outwards in a circular motion to form a thin crepe (dosa).
- f.Drizzle about 1/2 tsp of oil or ghee around the edges and on top of the pesarattu.
- g.Immediately sprinkle a generous amount of the remaining finely chopped onion over the entire surface.
- h.Cook for 2-3 minutes on medium heat until the bottom turns golden brown and the edges start to lift.
- i.There is no need to flip the pesarattu.
- 5
Step 5
- a.Assemble and Serve
- b.Once the base is crisp and golden, place 2-3 tablespoons of the prepared upma onto one half of the pesarattu.
- c.Carefully fold the other half over the upma filling.
- d.Gently press down with a spatula and transfer to a plate.
- e.Serve hot immediately with traditional Andhra ginger chutney (Allam Pachadi) or coconut chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest pesarattu, ensure your tawa is well-heated before pouring the batter.
- 2The batter should not be fermented. Use it within a few hours of grinding for the best taste and texture.
- 3Adding rice to the batter is key for crispiness. Do not skip it.
- 4Make the upma slightly dry. A mushy upma will make the pesarattu soggy.
- 5Chop the onions for the topping as finely as possible so they cook through from the heat of the dosa.
- 6If your batter becomes too thin, add a tablespoon of rice flour to thicken it.
- 7Using a cast-iron tawa will yield a more authentic, crispier texture.
Adapt it for your goals.
Plain Pesarattu
Skip the upma stuffing and serve the crispy pesarattu plain, just with the onion topping. It's a lighter but equally delicious option.
Add VegetablesAdd Vegetables
Enhance the upma by adding finely chopped vegetables like carrots, peas, and beans along with the onions.
Paneer StuffingPaneer Stuffing
For a different protein-rich filling, replace the upma with a savory mixture of crumbled paneer, onions, and spices.
Sprouted Moong PesarattuSprouted Moong Pesarattu
For a nutritional boost, use sprouted whole green gram instead of just soaked ones to make the batter.
Why this is on our healthy list.
Rich in Plant-Based Protein
Whole green gram is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Provides Sustained Energy
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.
Packed with Nutrients
This dish is a good source of essential nutrients like iron, magnesium, potassium, and B vitamins, contributing to better metabolism and overall well-being.
Frequently asked questions
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.