Posted in Breakfast, Recipes

MLA Pesarattu and the etymology behind this quirky name!

Pesarattu has been the quirkiest of all the finds every since I have been doing a bit of free time research for interesting breakfast ideas. Pesarattu is a dosa ( a sort of crepe/pancake made out of lentils and rice) made from whole green moong beans served typically for breakfast and is a favourite in the coastal Andhra Pradesh. But probably the most popular way to serve is stuffed with Upma. This variation is called MLA Pesarattu or MLA Dosa.

There is an interesting story behind the name.  The legend has it that this interesting variation to pesarattu was invented in the canteens of State Legislative Assembly in Hyderabad. It was an off the menu secret order, frequently requested by certain MLAs in which the standard dosa filling of potatoes was replaced with a scoop of Upma. Then on, the name MLA Pesarattu stuck.

{New Post} MLA Pesarattu, Allam Pachadi (Ginger Chutney) and Filter Coffee ~ Breakfast 11 of #100happybreakfasts ! Pesarattu is Whole Moong Bean (pesara on Telugu) Dosa! Its quite often served stuffed with upma/uppitu in Coastal Andhra Pradesh and is then called MLA Pesarattu. The story behind this name goes as follows. This was first served in a Assembly canteen as a special order of Pesarattu with upma stuffed inside instead of the usual potato filling for some MLAs and it was a special order off the menu. Then the name stuck as MLA Pesarattu. P.S: I tried the recipe from @rakskitchn and it worked wonderfully. Thank you for the recipe. The only change I made was to add 2 tbsp of brown rice along with the moong daal for some crispness. #southindian #Breakfast #pesarattu #mlapesarattu #dosa #vegan #lentils #rice #fromscratch #dairyfree #glutenfree #vegan #paleo #Indian #moong #mung #mealplanning #lowfat #bangaloreigers #instafood #instabreakfast #igers #pancakes #crepes #srujans100happybreakfasts #whatsforbreakfast #whatsonmyplate #andhra #andhracuisine #andhraspecial

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Here is the recipe, which have adapted from Rak’s Kitchen and can be referred here.

Ingredients:

  • 1 cup whole moong beans, soaked for atleast 4 hours or preferably over night
  • 2 tbsp raw rice (I used brown rice), soaked for atleast 4 hours or preferably over night, optional. Please refer the notes at the end.
  • 1 inch piece of ginger
  • 2 green chillies (adjust as per preference)
  • 2 tbsp chopped coriander leaves
  • salt to taste
  • 3 tbsp finely chopped onions (optional, to garnish/sprinkle on the dosa or as needed)

to serve:
Upma, the recipe is available here.

Method:

  1. Combine the whole moong beans, rice, ginger, green chillies and coriander in a mixer and blend. Add water, couple of tsp at a time. You can grind it coarse or fine as per your desire. Refer note for the texture of the batter.
  2. Transfer the mixture into a deep bowl and let it stand for about 1o mins.
  3. Just before you decide to made the dosa, add salt as per taste.
  4. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
  5. Pour a ladleful of the mixture on the tava and spread it evenly in a circular motion to make 125 mm. (6”) diameter round pesarattu. I prefer to use a small, flat bottomed steal katori/bowl for the purpose. It gives me excellent control over the spread and I love the circular pattern that is formed due to this one the dosa becomes crisp.
  6. Smear a little oil around the edges and sprinkle finely chopped onions, if using evenly over it and cook on a medium flame, till the pesarattu turns golden brown in colour.
  7. When the lower side of the pesarattu is lightly browned, turn it over and cook on another side using little oil till golden brown in colour.
  8. Place a scoop of upma in the center, fold and take it off the tava.
  9. Repeat steps 4 to 6 to make more pesarattu.
  10. Serve hot!

Note: 1. The rice is an optional addition. If you like pesarattu to be on the softer side, then you may skip it. Addition of rice makes the pesarattu crispier.
2. If you are planning to make thick adai-like pesaratttu, you may grins it till coarse in texture. However, if you like it to be crisp, like paper dosai, grind it finely till the batter is quite smooth. It wont get as smooth as normal dosa batter since there is no urad dal, but the smoother the batter is, thinner you can spread it.

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