Pesarattu - MLA పెసల పెసరట్టు - Green Gram Dosa - Indian Recipes

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Wash and soak green gram and raw rice in two separate bowlsfor 4 to 6 hours. Grind the dal and rice separately in a mixer grinder or wet grinder and mix them well. Add required salt to the batter and keep it aside for fermenting. Place this bowl in a big plate so that after fermenting if the batter overflows it falls into the plate which can be mixed back into the batter. Wash, clean and grind green chillies, ginger along with cumin seeds into a coarse paste. Mix this paste into the batter and add water if required to get the right consistency.

Peel the onions and chop them finely into small pieces.

Method:

Heat the griddle. Take a ladle full of batter and pour it in the centre of the griddle.

Immediately spread the batter in circular motion so that it spreads evenly on the griddle. Add oil all over the Attu and spread with the flat spatula. The Attu comes out crispy if you spread the batter in thin layer. Immediately spread the chopped onions on to the Attu and press with the spatula so that they stick to the spread batter. After few minutes the Attu starts leaving the griddle. Then slowly remove the Attu and fold it into half. Place this Pesarattu into a serving plate and serve hot with ginger chutney and coconut chutney. This is the tasty UllipayaPesarattu which is a famous Attu in Andhra Pradesh.

Variation:

Heat the griddle. Take a ladle full of batter and pour it in the centre of the griddle.

Immediately spread the batter in circular motion so that it spreads evenly on the griddle. Add oil all over the Attu and spread with the flat spatula. When the Attu is done turn it and fry on the other side too. There is no need to add oil for frying the Attu on the other side.When the Attu is crispy on the other side turn it again. Place a ladle full of Upma in the centre of the Attu and fold it twice as shown in the movie clip. This Attu is called as Pesarattu-upma or Upma-Pesarattu in Andhra Pradesh. It is also known as MLA-Pesarattu.

Points to Notice:

This pesarattu is made with whole green gram preferably. It can also be made with split and husked green gram, but the pesarattu made with whole green gram tastes better. Rice is added to bring crispness in the pesarattu.

Do not forget to ferment the batter for at least 5 to 6 hours for better results. However if you require to make these pesarattlu in a hurry just wash the gram and grind with water to make attlu.

If one wants soft attlu avoid adding rice in the preparation—they also taste good.

Enjoy !!!!!!!!!!!!!!

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Anonymous said...

Namaste Smt Gayatri Garu,

Baha unnara...?

Today I was invited to participate a Sathsangam here at NY. All participants should bring a vegetarian item for lunch.

I prepared Pesarattu and Allam Chutney. All the participants complimented and prized me.

I politely told them that all compliments should go to unknown face Gayatri Amma; Normally Amma only can provide nice and tasty food; I followed her words. thats all.

Gayatri garu only prepared these pesarattu and allam chutney in remote. I am a tool thats all.

I felt so happy. Why I dont know I want to share this incident to you.

Thanks a lot for your kind guidance.

Divine power always bless u and ur people to lead a very comfortable life with Good Health, Longer Life, Sufficient Wealth, Well Recognition and Wisdom.

Theerayusmaan bhava:

With Love

A Co-Passenger

January 24, 2010 6:29 AM

Anonymous said...

Hello Ms Gayatri,

I am Manoj from Guntur. I regularly cook my curries with the help of the videos given in ur site.U r helping the bachelors alot.I am very much thankful to U for doing this great favour to us.

Thank U so much....Have a great time....

Sincerely,

Manoj Kumar Pilla

January 24, 2010 6:25 AM

Anonymous said...

I have an LG Combi 20 Ltrs Microwave which does not have "Convection mode" option. Please advice me how to make my Microwave bake buns, breads,buscuits perfectly. So far I have been using the Microwave to bake cakes only and for cooking few rice items and for reheating purposes. I have watched your videos showing baking Pav, bread and am very much interested in trying the same in my Microwave. Please reply with your valuable suggestions..............

Lathangi,

Bangalore,...

January 24, 2010 6:28 AM

smitha said...

thanks a lot madam...for ur wonderful and delecious recepies...i'm new to ur site..jus frm yesterday.i'm a house wife..living in Hyd.i jus started following ur recepies frm allam pachhadi,and pesarattu..was very tasty...jus follwed as per ur instructions...thanks a lot once again...

March 10, 2010 5:55 PM

sathabisha said...

Gayathri Garu, I tried your Pesarattu and upma chala chala taste ga vachindhi andi.I told to my collegues here in US why it named as MLA pesarattu(Secret which i came to know through your site)

I want to say one more thing here, i never tried posting comments on any site thought i browse for many things. But i was really impressed by your recepies and the way how you convey for all of us in preparing dish, then i though to post comment for your dishes searched to post my comment on your site.

I forgot to say yesterday , i tried your Brinjal fry( Filling with zinger + Green Chilli, e.t.c) too last week it came out really tasty. I sarted watching your site for dishes.

Iam Happy to meet you through your site.

Thanks Gayathri Garu.

Sathabisha

May 22, 2010 4:42 AM

sathabisha said...

Hi Gayathri... Garu...,

Mee recepies chala bagunai and meeru chepe vidhanam chuste... , i thought you are from Vijayawada ..., later i found in your blog you are from hyd .

I remembered all my child hood days and started cooking by going through your site.

Its really Wonderfull your recepies.

Chala baga chestaru andi meeru.

Thanks again doing all this for us.

Sathabisha