Andhra Pesarattu- green gram crepes

green gram pessarattu
MLA pesarattu brings to life a delightful set of memories with my best buddies at college. Right after our postgraduate exam, we decided to visit the farthest among us. So off we went to Hyderabad. We had a fabulous visit, amazing food and an unforgettable set of memories.
One of the mornings we headed to have MLA pesarattu. Steaming hot spicy upma stuffed and rolled in a savoury green gram crepe. Dip it in the flavourful chutneys and oooh so good!!!

Why is it called so?

 The MLA quarters at Hyderabad seems to responsible for this delicious swap. The usual masala dosa has a potato-based filling. In this case, the green gram based savoury crepe is generously filled with semolina based classic upma. The tales surrounding this suggests that the MLA who regularly favoured upma and pessarattu when in a hurry asked the staff to put the two together. As time went by this was a welcomed meal.
I am not entirely sure if this tale is completely true, but very much looks possible. The write up that prompted me to revive this in our menu is here
Now we love it for a weekend brunch as it is a good balance of proteins and carbs as well.

To the recipe

So the recipe that originated from wonderful memories of friendship is one comforting weekend meal. With growing children around, i.prefer this over Masala Dosa.
The green gram pessarattu is by itself an excellent breakfast.  Being a low carb preparation is becomes perfect for diabetics and easy to make as a zero oil preparation. Green gram is a preferred one with weight watchers as well because of the effective balance between fibre and protein which keeps the hunger at bay.
Here is one more recipe with green gram
Sprouting the bean makes it even more digestible and healthy. The pessarattu I have made here is with sprouted green gram and is as easy to make as the regular one.
blanched almond chutney

South Indian style Chutney with almond and no coconut

To Serve  try this Almond chutney
Here is another similar recipe with chickpea flour and chickpeas
The Upma recipe to go along as stuffing is here
Pin this recipe for further use or save it in your yumbox.
This recipe is added to a to Z recipes, for the alphabet G and my ingredient of choice is green gram. Watch out for the full collection.
Do tag us when you make the recipe.
My legume love affair event
The Recipe is also added to My legume love affair Series hosted by Renu.
The event begun by Lisa is currently taken care of by Susan,
See you again.
Print Recipe
Andhra Pesarattu Yum
green gram crepes
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 hours
Servings
people
Ingredients
to soak together
to grind along
to spinkle on the crepe while cooking
to make the crepe
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 hours
Servings
people
Ingredients
to soak together
to grind along
to spinkle on the crepe while cooking
to make the crepe
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Clean, wash and soak the green gram and rice with 6 cups of water for the soaking.
  2. After about 3 hours the beans will have swollen and easy to grind.
  3. drain and reserve the water
  4. into the blender add the salt, chilli, ginger and asafoetida and the soaked rice and beans
  5. Blend to a smooth paste using the water drained earlier.
  6. Stir the batter well and it will have the consistency of a pancake/ dosa batter
  7. bring a flat pan to heat up and smear oil or ghee over the pan.
  8. pour one ladleful of the batter and spread out in even concentric circles, but not too thin on the pan
  9. Sprinkle a bit of chopped onion and cumin seeds on the crepe.
  10. Once the flat side is golden flip over and cook the other side as well.
  11. When both sides are cooked ( easy to remove from the pan) the crepe is ready.
    green gram pessarattu
  12. Serve hot with almond chutney.
Recipe Notes

If you like to use sprouted green gram soak the green gram in water for about 6 hours. once they have swelled up well, drain and warp them in cheesecloth and place them in a box and close the lid. keep in a cool dark place in the kitchen, but not a cold side. The green gram will sprout overnight. you can use this or wait for another 8 hours so the sprout grows longer and then grind it.

 

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Sujata Roy
Guest

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.

The Girl Next Door
Guest

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.

Rafeeda - The Big Sweet Tooth
Guest

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…

Geetha Priyanka
Guest

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.

Superduper Kitchen
Guest

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.

Kalyani
Guest

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.

Renu
Guest

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.

Ashima
Guest

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 smile Thank you for sharing!

Vidya Narayan
Guest

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.

Mayuri Patel
Guest

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.

Vanitha Bhat
Guest

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!

Jolly
Guest

Absolutely love these green gram flavourful dosa. It’s one of fav healthy breakfast. Nicely executed, delicious dosa recipe. Yummy 😋

Paarul
Guest

This healthy and nutritious pesarttu is very regular at my place for the weekday breakfast. Yours looks yummy. I also add sprouted moon sometimes.

Poonam Bachhav
Guest

Moong pasarattu is one of the favourite breakfast menu at my place. Perfect to kick-start the day with. Lovely share Seema !

Swati
Guest

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.

Aruna
Guest

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 smile