MLA PESARATTU

Pesarattu is common and pesarattu upma is a favorite recipe for many Andhrites. And MLA pesarattu is  a very popular menu in many restaurants in Andhra. It is similar to upma-pesarattu, but it is made with small variations. Check my procedure.

INGREDIENTS

• Whole moong                           2 cups
• Rice                                          3 Tsp
• Salt                                           to taste
• Onions                                     1 large
• Green chilies                            2 chopped
• Ginger                                     1/2 inch chopped
• Cashews                                  a few
• Ghee                                        for cooking the dosa.

For the upma 

• Sooji                              1 cup
• Oil                                 3 Tsp
• Water                            2 cups
• Curry leaves                 a few
• ginger and chilies         1 Tsp chopped
• Mustard                        1/2 tsp
• Urad dal                       1/2 tsp
• Chana dal                     1/2 tsp
• Salt                               to taste

PROCEDURE

Soak the dal and rice for 8 hours and grind along with salt  to a very fine batter.
Chop the onion, ginger, chilies.
Mix in the onion, ginger, chilies, fried cashews and set aside.

MAKING UPMA

Heat oil and add the grad dal , chana dal, mustard. When the dals turn golden brown add the ginger, chiles, curry leaves.
Fry for a second and add the water.(be careful water may splutter)
Let the water boil.
Add the salt and the sooji. Keep stirring while add in the sooji, or you will end with lumps.
Keep stirring till the ravva absorbs the water.
Cover the lid and cook for 5 minutes or till the oil oozes out from the upma.
Keep the upma aside.

MAKING THE MLA PEASRATTU 

Heat the dosa tawa and pour big ladle full of batter.
Make a very thin dosa by spreading the batter with the ladle into a circle.
Keep the flame on medium.
Spread a big table spoon of onion cashew mixture on the dosa.

Wait for few seconds till the dosa changes color.
Now spread the upma on the dosa and add table spoon of ghee on the dosa alone the edges.
Cook till the dosa is golden and crisp on the bottom.
Fold it and serve it with ginger chutney.