MLA pesarattu is a very popular dish in Andhra Pradesh and is served with upma. According to wikipedia “A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad. It was part of the Andhra meals in MLA quarters.” I have already shared with you moong dal dosa with split yellow lentils and pesarattu made with whole green gram dal or whole moong dal. Today we will learn how to make Upma Pesarattu following this easy recipe with step wise pictures.
Wash and soak whole green moong dal and rice together for 4-5 hours.
Grind it with ginger, green chillies and salt needed to a slightly coarse paste. Let it sit for 15 minutes.
Add finely chopped onions to the batter and mix well.
Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion.
Drizzle a tsp of oil around the dosa and cook on medium heat. When the corners start lifting up, flip it over to the other side.
Cook on medium heat. Once the dosa is cooked, remove from tawa, place a scoop of upma on the dosa and fold it. Serve hot with ginger chutney or coconut chutney. Check out rava upma recipe.
Note – Instead of adding onions to the batter, you can also sprinkle on top of the dosa. I personally prefer adding it to the batter.
You can have this pesarattu even without the upma.
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