MLA Pesarattu (Andhra Pesarattu)

Yields: 6 Servings Difficulty: Medium Prep Time: 5 Hr Cook Time: 20 Mins Total Time: 5 Hr 20 Mins

Pesarattu is a very healthy and wholesome breakfast option. It is a very famous breakfast/ tiffin from Andhra Cuisine. It is called Andhra Pesarattu, Pesara – means green moong bean and Attu means Dosa or crepe. It is also called Pesara Dosa or Cheeldo.  Pesarattu is rich in proteins and is very filling. It is made from whole green moong dal with green chilies and ginger. The consistency of pesarattu is very important. It should be thick, yet can easily be spread to a crepe. The restaurants in Andhra serve this pesarattu with Chutney and a cup of rava upma calling them MLA Pesarattu.


0/8 Ingredients
Adjust Servings


0/6 Instructions
  • Soak one cup of whole green moong dal with a quarter cup of raw rice for 4- 5 hours.
  • Wash thoroughly and grind them to a fine batter along with four green chillies, and an inch of ginger.
  • Transfer to a bowl and add salt. Mix thoroughly. No need to ferment this batter.
  • Chop one medium-size onion and add half a teaspoon of jeera seeds. Mix and set aside.
  • Pour a ladle of Pesarattu batter. Spread them uniformly to a thin dosa. Sprinkle onion-jeera seeds uniformly . Drizzle oil around the sides and top. Cover and cook for 1-2 mins until crisp.
  • Flip over and cook another side. Serve with chutney and Upma.


  • Pesarattu dosa is made with whole moong dal. I have added rice to get a crisp texture. You may avoid adding rice if you don't like it.
  • No need to ferment this pesarattu batter.
  • I have served this Pesarattu with some rava upma and chutney. You may just serve with chutney.

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