MLA Pesarattu

Name: How to cook MLA Pesarattu - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Senguttuvan Subburathina

MLA Pesarattu

#dalrecipes #dal #moongdaldosa #pesarattu #mlapesarattu # my entry to Experiments with Dal Green Gram / Moong Dal some of the benefits of this Dal : Full of Nutrients. Prevents heatstroke. Has Antioxidants in good quantities. Lowers Baad Cholesterol levels. Rich in minerals Mg, Na & Fibers too. Hence in India in different regions this Dal is used in all house holds in various ways in the kitchen. Broken, skin removed and as flour form too.

Ingredient

Food ration :

4 servings

100 gm

Green Gram/Moong Dal

1 inch

Ginger

Green Chillies

1 tsp

Cumin / Jeera seeds

1 tsp

Salt

as needed

Oil to cook

1/2 cup

Semolina (Roasted)

Onion

as needed

For seasoning (Tadka) oil, Mustard, Bengal Gram, Urad dal, Curry leaves, Asafetida & Salt

Cooking instructions

* Step 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.

* Step 2

Add salt to taste and mix well. Add water as required to form a consistency enough to prepare Dosa.

* Step 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)

* Step 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.

* Step 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.

* Step 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.

* Step 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.