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MLA Pesarattu | MLA पेसारट्टु | Sanjeev Kapoor Khazana

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This moong dosa stuffed with upma gets its name because it was invented in the MLA headquarters in Hyderabad.

MLA PESARATTU

Ingredients

1 cup Tata Sampann Green Moong
2 tbsps Basmati rice, washed
1 inch ginger piece
2-3 green chillies
1½ tsps cumin seeds
Salt to taste
Oil for drizzling
Green coconut chutney to serve
Red coconut chutney to serve
Upma
1 cup semolina, roasted
2 tbsps oil
1 tsp mustard seeds
1 tsp split skinless black gram (urad dal)
1 tsp finely chopped ginger
5-6 curry leaves
1-2 green chillies, chopped
1 large onion, chopped
Salt to taste
A large pinch of sugar

Method

1. In a bowl, add Tata Sampann Green Moong and sufficient water, wash it and transfer into another bowl.
2. Add rice and 4 cups water in the same bowl. Mix well and soak for 4-5 hours.
3. Transfer the soaked mixture into a blender jar, slice and add the ginger piece, green chillies, cumin seeds, salt and a little water. Blend to a fine mixture.
4. Transfer the prepared batter into a large bowl and set aside.
5. For the upma, boil 2½ cups water in a deep pan. Meanwhile, heat oil in a non-stick pan.
6. In the hot oil, add mustard seeds, urad dal, ginger, curry leaves and green chillies. Sauté till the dal turns golden brown.
7. Add onion, mix well and cook till translucent. Add semolina, salt and sugar. Mix well.
8. Carefully add the hot water into the semolina mixture and mix till well combined. Cover and cook for 5-7 minutes. Take it off the heat.
9. Heat a non-stick tawa, pour a portion of the prepared batter and spread it evenly, drizzle a little oil on the edges and cook for 2 minutes or till the base is golden brown.
10. Flip the pesarratu and cook the other side for 1-2 minutes. Flip again and place a portion of the prepared upma and spread it evenly. Fold in half and take it off the heat.
11. Transfer the prepared pesarratu on a serving plate. Serve hot with green coconut chutney and red coconut chutney.

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MLA Pesarattu | MLA पेसारट्टु | Sanjeev Kapoor Khazana

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