The Andhra style savory crepe made with green gram is a addictive breakfast staple. Served as MLA pesarattu, stuffed with upma and chutney, the recipe is a must try for all dosa lovers.
Though not much of an eater during my childhood, memories laced with food and travel seem to be stronger in my mind than others. The pesarattu memory is one such. It was Shyamalas family who introduced us to classic MLA pesarattu when we visited them in Hyderabad. For years, I tried explaining the recipe (with zero cooking skills at that time) to my mother to the point that it utterly confused her. Years later when I started cooking and tons of internet search, I figured what I was looking for is MLA pesarattu with allam chutney. So here it is.
Though not much of an eater during my childhood, memories laced with food and travel seem to be stronger in my mind than others. The pesarattu memory is one such. It was Shyamalas family who introduced us to classic MLA pesarattu when we visited them in Hyderabad. For years, I tried explaining the recipe (with zero cooking skills at that time) to my mother to the point that it utterly confused her. Years later when I started cooking and tons of internet search, I figured what I was looking for is MLA pesarattu with allam chutney. So here it is.
What is pesarattu?
Pesarattu is a breakfast style crepe made with ground green gram batter. A favorite if Andhra cuisine, this is a healthy protein rich breakfast made with pesara pappu(green gram). this can be made soft or crispy depending on your liking and often has a sprinkling of chopped onions on the folded side which is totally optional.
This recipe of moderate difficulty as such is
This recipe of moderate difficulty as such is
- Grain free
- Gluten free
- Nut free
- Dairy free
- and vegan of made with oil
What is MLA pesarattu?
The state legislative canteens of Hyderabad seem to have floated the idea of replacing the potato masala that often fills the masala dosa with upma in pesarattu giving rise to a huge public favorite the MLA pesarattu. Served with ginger chutney, the popularity of this recipe rose so fast that it is one of the favorite breakfast recipes. So, when you make pesarattu, make a small batch of upma to fold in and you can have MLA pesarattu too.
Ingredients to make pesarattu
Green gram: mung bean or green gram is a tinier bean with a deep green seed coat. The bean of vigna radiata is both used as a pod or the seed when mature. In Indian and Asian cuisine the bean is highly valued for its culinary value and protein content.
Herbs and spices: the recipe mainly being bean dominated can be very bland.Hence, cumin, green chillies and ginger are added to it while grinding to enhance the flavour. You can add garlic and curry leaves too of you like to the mix.
Seasonings: salt is the only seasoning added to this batter. This provides the savory flavours.
Oil: to make the dosa the pan is brushed with a bit oil oil. You can choose, sesame oil or groundnut oil. Alternatively butter or ghee tastes good too. If you are looking to avoid oil, make the Persarattu on a well seasoned pan or a nonstick one.
Lets make pesarattu
Making Persarattu is fairly less complicated than making a dosa batter as it needs no fermentation.
Soak the green gram: Wash and soak the green gram for 4 hours till the beans swell and soften. Some beans however are a bit more stubborn so they will need bit extra time to soak. Once soaked, drain the beans and set them aside.
Grind the batter: Into the blender add chillies, curry leaves, salt, cumin seeds and the beans a little at a time and grind into a smooth paste. If adding spinach add initially so that they grind well along with the beans. Remove the batter and set it aside till needed.
Make the dosa: Heat a griddle to medium heat and brush it with oil or ghee. pour a ladle full of the green gram batter and spread it in concentric circles pretty much like a crepe. Once the batter starts lifting off the sides flip it over and cook the other side too. Remove from heat and serve with chutney
Grind the batter: Into the blender add chillies, curry leaves, salt, cumin seeds and the beans a little at a time and grind into a smooth paste. If adding spinach add initially so that they grind well along with the beans. Remove the batter and set it aside till needed.
Make the dosa: Heat a griddle to medium heat and brush it with oil or ghee. pour a ladle full of the green gram batter and spread it in concentric circles pretty much like a crepe. Once the batter starts lifting off the sides flip it over and cook the other side too. Remove from heat and serve with chutney
Variations
Sprouting : if you prefer a soft nutritious pesarattu, use sprouted gram beans to make the batter. soak the green gram overnight. Then drain and wrap in cotton kitchen cloth.place this is dark, warm area of the kitchen. In colder regions place it in a thermos or a ceramic box with a lid. Once the beans start Sprouting follow the process to make the batter and then make the dosas.
Addition of spinach: I sneak in a hand full of whatever green leaves KI have at home into the batter. Very often I add spinach(palak) into the batter. There is no real measurement i follow, rather a handful for a cup of soaked green gram. I have added silver beet, kale, methi and moringa leaves too to the batter. If adding methi and moringa ensure you add lesser.
How to make this green gram crepe crispy?
If you are soaking the green gram for long or Sprouting the green gram the resultant dosa will be a soft one. However if you soak for about 4 hours, grain and use the batter right away, you will be able to spread it thin and with a drizzle of oil it will turn super crispy.
Andhra Pesarattu
Pesarattu is a breakfast style crepe made with ground green gram batter. A favorite if Andhra cuisine, this is a healthy protein rich breakfast made with pesara pappu(green gram).
Equipment
- blender
- flat pan (tawa)
- mixing bowls and spoons.
Ingredients
to soak together
- 2 cup Green gram (sabut moong)
- 6 cup drinking water
to grind along
- 1 small green chilli
- 1 tsp cumin seeds
- salt to taste
to make the crepe
- 2-3 tbsp Sesame oil or ghee to smear the pan
Instructions
- Clean, wash and soak the green gram with 6 cups of water for the soaking.
- After about 3 hours the beans will have swollen and easy to grind.
- Drain and use fresh water to grind.
- Into the blender add the salt, chilli, cumin seeds and the soaked green gram.
- Blend to a smooth paste.
- Stir the batter well and it will have the consistency of a pancake/ dosa batter
- Bring a flat pan to heat up and smear oil or ghee over the pan.
- Pour one ladleful of the batter and spread out in even concentric circles, but not too thin on the pan
- Once the flat side is golden flip over and cook the other side as well.
- When both sides are cooked ( easy to remove from the pan) the crepe is ready.
Tried this recipe?Let us know how it was!
Serving suggestions for pesarattu
Persarattu can be swerved as such with chutneys of your choice. The follwoing chutneys pair with with it. Coconut pudina chutney
Meal prep and lunch boxes
The pesarattu batter stays good for a eek or a bit ore under proper refrigeration. So it is useful to meal prep and keep the batter. However, premade pesarattu dosa do not stay soft, rather go bit hard and break easily. It is not effective to freeze the dosa too.
For lunch boxes, you can use the pesarattu as a wrap, filling it with crunchy veggie salad along with chutney drizzle.
Stay connected
My memories and association is strong with pesarattu so ir makes it often at our house. Moreover it is fairly easy to have as a weekday option for breakfast or dinner. Will you make pesarattu?
Share with us your thoughts in the discussion once you make this recipe.
Pin this for later
Share with us your thoughts in the discussion once you make this recipe.
Pin this for later
See you in the next post
Loved this healthy and yummy crepes. Easy to make and delicious. You are right. Its a per breakfast. I have made yellow moong dal chila but this green moong crepes sounds more yummy. Awesome share.
Green gram pesarettu often finds pride of place on our dining table. And why not? It is such a flavourful thing, do nutritious and easy to make too. Very well explained recipe and beautiful pic.
My girls love dosas and this one has been on my to-do since long… I think I must make this once during this month instead of dosas… I am sure my folks will enjoy it… Totally protein rich dish…
Pesarattu is a regular and favourite breakfast at my home. I’ve never tried with sprouted green gram and asafoetida. I guess asafoetida adds a nice flavour to pesarattu, I will try with sprouted green gram and asafoetida next time. Love the way you’ve explained in detail.
Pesarattu is one of the regular tiffin recipes in my home. It is easy to make and nutritious too. How come I didn’t recollect this recipe for the challenge.
oh yes ! the MLA pesarattu is something I loved to gorge at “Chutneys” – a local eatery at hyderabad.. this Pesaratu is so filling isnt it ? good one for the alphabet, Seema ! hope you are settled in with the work schedule now.
We too make this but with only green gram. I was suprirsed to read that it can be eaten along with upma, a completely different combination. The green gram pesarrattu is very healthy and ideal for lunchbox.
Healthy and delicious! I can see how this has become a weekend favorite in your home! And love the story behind it. For me food is so much than just its recipe.. the stories behind how a particular dish came into being add to its whole experience 🙂 Thank you for sharing!
Pesarattu and Upma with a yum chutney on the side is the perfect hearty breakfast ever! Love how filling it is. Healthy, nutritious and delicious all in one.
I’ve yet to try out this famous Andhra dish. Its easy to make but don’t know why it doesn’t come to my head when I’m looking for something different to make. This time have pinned your recipe so its a reminder for me. True or not love the story behind this famous flatbread.
This is my go-to dosa when I need something simple, yet healthy and delicious! I have seen versions with upma in it, but I personally prefer this plain dosa! Always a winner in our house for breakfast or even dinner!
Absolutely love these green gram flavourful dosa. It’s one of fav healthy breakfast. Nicely executed, delicious dosa recipe. Yummy 😋
This healthy and nutritious pesarttu is very regular at my place for the weekday breakfast. Yours looks yummy. I also add sprouted moon sometimes.
Moong pasarattu is one of the favourite breakfast menu at my place. Perfect to kick-start the day with. Lovely share Seema !
I too make it on regular basis but add other lentils also. A very healthy and easy to make option that kids enjoy and eat without fussing. Very nicely explained and detailed recipe.
Saturdays invariably means Pesarattu for breakfast in my home. I sometimes top it with loads of vegetables to make a healthy meal. I can relish any number of these dosas, especially when they are hot-off-the-tava 🙂
Green gram dosa sounds so healthy Seema !! love to have as an superb breakfast option for kids so easy and quick too
Healthy and tasty… Always love such recipe in my breakfast. I used to make green moong dal chila. But now this dish tempted me to make it soon. Thanks for the share!
Healthy, nutritious and delicious all in one. Loved this yummy crepes.Thank you for this wonderful recipe, It’s been part of my regular cooking.
I am so glad to hear that this recipe has been useful for you. Thank you, for staying on with us and encouraging each step that we take.