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
. Read more.. India
"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
, who wished to eliminate mealtime delays that would eat into the busy schedule of law-makers!" >> Hyderabad
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
- Wash and soak the pesalu in water overnight or for around 6-8 hrs.
- 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.
- You can add finely chopped onions and coriander leaves to the batter to add to the taste of the pesarattu.
- 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. *
- 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.
- 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.
- serve with a dollop of upma neatly rolled inside the pesarattu with some ginger chutney and sambar on the side. :-)
- *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 )
- Kakarakaya Pitla/Bitter Gourd and Lentil medley My ~MOTHER's Entry ~ to the event and the blog world :-)
- Kandipappu oorupindi/Toor dal chutney
- Green beans usili