Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mla pesarattu. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

MLA Pesarattu is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. MLA Pesarattu is something that I have loved my whole life.

The MLA Pesarattu, called so because it is popular in the the MLA quarters at Hyderabad. The green lentils dosas are roasted in ghee and served with a tangy ginger tamarind chutney (Allam Pachadi) and ghee laden Upma. A variety of pesarattu served with upma is known as MLA pesarattu.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mla pesarattu using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make MLA Pesarattu:

1. Prepare 100 gm Green Gram/Moong Dal
2. Make ready 1 inch Ginger
3. Make ready 2 Green Chillies
4. Get 1 tsp Cumin / Jeera seeds
5. Prepare 1 tsp Salt
6. Take as needed Oil to cook
7. Prepare For Upma preparation ingrediants
8. Prepare 1/2 cup Semolina (Roasted)
9. Take 2 Green Chillies
10. Get 1 Onion
11. Make ready as needed For seasoning (Tadka) oil, Mustard, Bengal Gram, Urad dal, Curry leaves, Asafetida & Salt

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. When I first heard of this, I was quite amused, wondering what could possibly be the political connection of this dish. Turns out, this is pesarattu topped with a ladle of upma and folded over. This was regularly made in the MLA quarters restaurants in Hyderabad (in present Telangana state) and hence got the name MLA pesarattu.

Instructions to make MLA Pesarattu:

1. Wash Gram dal with water and soak in water for 6-8 hrs. Drain water (to be used while grinding) and blend along with Green Chillies, Jeera and Ginger to smooth paste.
2. Add salt to taste and mix well. Add water as required to form a consistency enough to prepare Dosa.
3. There is no fermentation required to prepare Dosa. Spread batter on hot Tawa and prepare Dosa. (optional to spread Chopped onion and finely chopped Green Chillies over the Dosa.) Flip and cook the other side and pour some oil. One may enjoy the plain Dosa or the Onion, Chillies spread Dosa, as per your wish. This is best enjoyed with Allam Pachdi / Ginger Chutney (spicy)
4. For MLA Pesarattu, let us prepare Upma. Heat oil in a Kadai and add Mustard (splutter) add Gram dal, Urad dal, Green Chillies Chopped, Ginger Chopped, Curry leaves and sauté. Add chopped Onion and sauté till translucent. Add the roasted Semolina and mix well. Sauté. Add water 1 cup and keep mixing to avoid lump formation. Keep lid covered for 3-5 minutes and the Upma is ready.
5. Now let us make the MLA Pesarattu. This is nothing but Upma kept in Pesarattu and served folded.An open MLA PESARATTU and Onion Pesarattu in the picture with Allam Pachadi is seen with Allam Pachdi / Ginger Chutney.
6. Allam Pachdi / Ginger Chutney Recipe. Dry roast Fenugreek one TS and grind to smooth powder. In a blender add chopped Ginger 50gm, Red Chilli Powder -2 TBLS, Jaggery 2-TBLS, Asafetida-1/4 TS, Fenugreek Powder and blend to smooth paste. Add Tamarind paste 2 TBLS and salt to taste. Keep aside. Heat 5-6 TBLS OIL in a Kadai and add Mustard 1/2 TS(splutter) and add 2-3 Red Chillies broken, add A sprig of Curry leaves. Add the blended paste to the Kadai and sauté for few minutes and store in Jar.
7. You may smear the Allam Pachadi over plain Pesarattu and also enjoy. When stored in airtight containers & kept, this can be used up to a week. You may use it like pickle and enjoy with Dosa, Idly, Indian flat bread or even with Rice. Plain Pesarattu, Onion, Green Chillies spread Pesarattu, Allam Pachdi spread Pesarattu & MLA Pesarattu are seen in this pic.

I have already written about Pesarattu This post just talks of a popular way Pesarattu is served in Andhra Pradesh; and that is with Upma. Pesarattu Upma is a popular and filling breakfast. After I first heard of this, I used to be fairly amused, questioning what might presumably be the political connection of this dish. Seems, that is pesarattu topped with a ladle of upma and folded over.

So that’s going to wrap this up with this exceptional food mla pesarattu recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!