This Andhra style dosa has a unique taste and can be prepared at home without putting in much efforts. Of course this dosa is high in protein and fiber. Prepare upma and keep aside.The recipe of upma is given at the end of the pesarattu recipe. This pesarattu dosa whenever we make at home it is served with rava umpa/ sooji upma and allam chutney as they are made in heaven combo, but you can serve it without upma and call it just pesarattu as well, and that too taste great. This delicious treat comprises soft moong dal dosa with upma filling and is served with tasty allam pachadi (ginger chutney), which adds a tinge of tangy delight to the preparation. Pesarattu actually means an attu (crepe or dosa) made from pesara pappu (full moong dal or green moong dal or green gram). You use the moong dal with skin on and this is what gives this dosa the classic green color. Upma pesarattu is a favourite in coastal Andhra region especially East Godavari and West Godavari districts.
What is pesarattu upma recipe? Pesarattu upma recipe is where you add the upma to the pesarattu dosa recipe.

Step 1. PesarattuUpma is also known popularly as MLA PessarattuUpma. This is a Andhra specialty. It is one of the traditional dished of Andhra Pradesh. On a lazy day, the meal makes a perfect brunch. Moong dal dosa-Andhra Pesarattu upma breakfast recipe By BINDU Leave a Comment Moong dal dosa or pesarattu is a popular Andhra breakfast recipe,usually served with suji upma,sweet ginger chutney and coconut or peanut chutney.
Recipe of Pesarattu, Upma, Allam Pachadi, Pesarattu Dosa, locally famous as 'MLA Pesarattu', is the king of all breakfast items in Andhra Pradesh. Pesarattu upma is a delicious and healthy lentil crepe prepared with green gram dal and served with rava upma, by which it derives the name from.

There are a variety of Pesarattu that popularly includes the plain pesarattu, onion pesarattu, upma pesarattu (also known as MLA pesarattu as its popular at a restaurant near the MLA quarters in Hyderabad) and lastly the onion and ginger pesarattu. Place the rava upma in the pesarattu like the masala dosa and spread it over the dosa evenly just before serving. Soak rice and moong together for around 3-4 hours. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu'. Pour a laddle full of pesarattu batter on it and spread it with the base of the laddle into a thin round layer like a pan cake and drizzle 1 tsp oil around the edges of Pesarattu. If there is one breakfast recipe that is both tasty and healthy at the same time, it is definitely PesarattuUpma- whole Green Gram lentil (moong dal) dosa stuffed with Upma. Heat a griddle or hot plate to medium heat and grease it with little oil. This is a traditional breakfast hailing from my place Andhra Pradesh and usually served with ginger chutney also know as allam chutney which I will post in the coming days. Your delicious pesarattu upma recipe will be ready. Every thing about pesarattu upma recipe,allam pachadi for pesarattu : Pesarattu is one of the popular signatory breakfast dishes of Andhra region in India. Pesarattu is a dosa made with Pesara Pappu (moong dal).

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