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MLA Pesarattu Upma

Feb-25-2017
Jonnadula Madhu
15 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT MLA Pesarattu Upma RECIPE

Pesarattu is one of the traditional and famous signature recipes of Andhra pradesh. It got this name because it was served in Andhra Pradesh legislative assembly canteen and many MLAs had this in their breakfast or lunch. Pesarattu is loaded with the goodness of green moong dal. Ginger , green chillies and cumin seeds are ground together with green moon dal and then roasted with ghee on tawa. It is a healthy breakfast recipe.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Roasting
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Green moong dal- 250 gms
  2. Rice- 50 gms
  3. Ginger- 1 inch piece
  4. Green chillies- 2
  5. Cumin Seeds- 1 tsp
  6. For upma -
  7. Sooji rava- 1 cup
  8. Water- 3 cups
  9. Cashew nuts - 1 tbsp
  10. Seasoning ingredients - (Mustard seeds, channa dal, split urad dal, cumin seeds, curry leaf )
  11. Onion- 1 ( thinly sliced)
  12. Ginger- chpped fine
  13. Salt to taste
  14. Ghee- for brushing on pesarattu

Instructions

  1. Wash and soak green moong dal and little rice for overnight or 6 hours.
  2. In a mixie jar, add ginger, green chilli and soaked moong dal and grind to smooth batter with little water. The consistency should not be very thick or very thin.
  3. Now prepare upma. In a pan, add oil, seasoning, cashew, onions, chillies and ginger, salt and saute well for 5 minutes.
  4. Now add 3 cups of water and close lid. When it starts boiling , slowly add sooji and keep stirring to avoid lumps and switch off after 5 minutes.
  5. Heat a dosa tawa in high flame. Now add a laddle of batter and spread it in round shape and sprinkle ghee on the borders and in the middle. Once it becomes little brown in colour, add upma in the middle of pesarattu and fold in from sides
  6. Our hot and yummy pesarattu is ready to serve.

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Sukhmani Bedi
Mar-09-2017
Sukhmani Bedi   Mar-09-2017

hahah just read the story on how this dish got its name. Very interesting :)

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