MLA Pesarattu
MLA Pesarattu

Hey everyone, welcome to our recipe page.it is Howard Gray. Today, we’re going to make a special dish, mla pesarattu. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

MLA Pesarattu is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. MLA Pesarattu is something which I have loved my whole life.

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

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