MLA Pesarattu | Pesarattu with Upma

I have already written about Pesarattu | Moong Dal Dosa. 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. This combination typically served with a side of Ginger Chutney or Allam Pachadi is also called MLA Pesarattu; apparently because that is how it was popularly served in the MLA quarters. (Source: Wikipedia)

MLA stands for Member of Legislative Assembly; or an elected representative of the state legislature.

Do try my recipe for Pesarattu Kura | Pesarattu Kurma.

How to Make MLA Pesarattu | Pesarattu with Upma

Makes 4 MLA Pesarattu

Ingredients

1. Pesarattu Batter – 2 Cups
2. Onion Upma – 2 Cup
3. Onion – 1 Large
4. Green Chillies – 6
5. Oil – 3 tbsp

Method

1. Chop the onion into fine pieces.
2. Chop the green chillies into fine pieces.
3. Heat a tava or griddle.
4. Spread about 1/2 a tsp of oil.
5. Turn down the heat to low.
6. Pour 1/2 cup of Pesarattu batter into the centre of the tava.
7. Using a heavy ladle, spread the batter evenly to form a 6″ circle.
8. Sprinkle some onion pieces and green chilli pieces onto the surface of the Pesarattu.
9. Press the onion and green chilly pieces lightly with a spatula.
10. Turn the heat to medium-high.
11. Let the Pesarattu cook till the underside is golden brown.
12. Loosen the edges with a spatula and gradually move towards the centre.
13. Flip over the Pesarattu.
14. Lift the edges and drizzle a few drops of oil all around the Pesarattu.
15. Cook the flip side of the Pesarattu for about 2-3 minutes.
16. Turn the heat to low.
17. Loosen the edges with a spatula and gradually move towards the centre.
18. Flip over the Pesarattu.
19.  Ladle 1/2 cup of Upma into the centre of the Pesarattu.
20. Fold the Pesarattu in half.
21. Serve hot with Allam Pachadi.