What is the technical difference in preparation and flavor between a standard Pesarattu and an MLA Pesarattu?

Question

What is the technical difference between a standard and an MLA Pesarattu? Learn about the unique preparation and ingredients that set them apart.

Answer 1

A standard Pesarattu is made with soaked green gram (moong dal) batter, while an MLA Pesarattu is the same but additionally stuffed with upma before being cooked on the griddle, giving it a richer flavor and texture.

Detailed Explanation:

The primary difference lies in the addition of upma as a filling in the MLA Pesarattu. Here's a breakdown:

1. Standard Pesarattu: The batter is made solely from soaked green gram (moong dal), typically ground with ginger, green chilies, and cumin seeds. It's spread thinly on a hot griddle and cooked until golden brown and crisp. The flavor is earthy and slightly savory, with a subtle sweetness from the moong dal.
2. MLA Pesarattu: The batter preparation is identical to the standard Pesarattu. However, before the Pesarattu is fully cooked on the griddle, a generous portion of upma (a savory South Indian breakfast dish made from semolina) is spread in the center. The Pesarattu is then folded over or simply cooked until the upma is heated through and the Pesarattu is crisp. This adds a significant textural contrast and a richer, more complex flavor profile due to the spices and ingredients in the upma.

Essentially, the MLA Pesarattu is a standard Pesarattu that has been elevated with the addition of upma, making it a more substantial and flavorful dish.

Pro Tip:

To prevent the Pesarattu from sticking to the griddle, ensure the griddle is properly heated and lightly oiled before spreading the batter. A well-seasoned cast iron griddle works best.