Yes uncle this is very very a special recipe in Andhra Pradesh I am from Andhra uncle We eat it with Ginger pachadi and groundnut chutney . But we used to grind all ingredients along with green gram..uncle Really yummy and healthy recipe One óf Must try recipe from Andhra Pradesh 😍😍😍😍😍 MLA pesarattu or pesarattu upma ❤️❤️Alots of love from Andhra Pradesh uncle 🥰🥰🥰🥰
For people with gas trouble, it is best to cook both the sides. But on the second side, you don't need to wait for 3 minutes like on the first side. Enakku idhu romba pudikkumana recipe. @Venkatesh Bhat sir unnoda explanation enrall enakku romba pudikkum, especially adu 'ice-cream maadiri latukkuna pottu' part romba nalla irukku sir. Mikka nandri!
Namaste sir, I am from Kolkata. I love to see your recipes and try to follow them. Please add English subtitles to this video. Otherwise I can not follow the ingredients and details of the recipe. 🙏
Sir We are grateful to you for all your effort in making all this wonderful dishes and for the presentation of food.We are genuinely grateful to you for making the incredible recipe .We all appreciate your effort and we are truly fortunate to have such a talented chef with us 🙏
Sir, if we add ginger and chilies to the batter we cannot pull the pesarattu round. We usually top the presarattu with these in Coastal Andhra. Upma for this must be smooth, soft and easy to spread on pesarattu.This pesarattu is famous in the canteen near MLA quarters at Hyderabad and became famous there. Hence the name. One more tip.. better to grind the batter in a wet grinder .. the batter comes out soft and fluffy like urad dhal batter.. then only we can make thin perarattu. We can top this pesarattu with chopped onions,(no need to add hing) ginger and green chillies before adding upma for better taste. Thank you.
thank u so much mla pesarat arumai.udane panni sapdanum pola iruku nalaki adan b.f uppuma enna arumaya panringa.enga pasanga ellarum unga followers dan.neenga ellam supera panradala amma ellam ketukave venam.
Traditionally upma used for pesarattu is made of red wheat flour. It tastes extraordinary. On dosa you just sprinkle some onion pieces and place wheat upma and see the difference. You must use ghee for making upma.
Hi Mr.Bhat I am your biggest fan, i also need to become a chef like you, so as a starting step can you teach everyone on how to cut veggies, making of ginger garlic paste....etc and other essential thing we need to know while cooking
Today's dinner spl ur MLA pesarattu.... .it's came well chithapaaa......sry chithapaaa ......in my schl I have little bit work ...so can't able to txt u.......... awesome 👍👍👍👍 tq
Good eve sir, nice recipe.. I make the plain moong dosa in a little different way... The ingredients which u added after grinding was added by me before grinding... Will try urs too.. I don't like rava upma... So will make it plain.. Thanks
Sir, all your items and recipes are good fine. Only thing is before starting pl. Give the list of items required with. Measurement. This is my request.
Awesome recipe Sir 👌 Please post simple and routine day to day recipes.Preparing them in exact consistency is lot more demanding than making complicated dishes More than the recipe it's your commentary and remark on the dish is what makes me to try them @ home
Hi Uncle neega samaikarthelame enaku romba pidiku aana na samacha the illa irunthalu unga samayala miss panama papa kandipa oru naal samchi ungaluku anupura
Bhat Sir, Namaskaram! In my comments for ur Paruppu Podi recipe, I have requested u sir, to release recipe on Andhra Pesarattu, in ur style, eventhough myself use to do this. Because on cing ur recipe, the viewers definitely try this. Very nicely u have Presented this recipe, THANK U SOO MUCH SIR!👌👌👏👏🙏🙏🙏
My favourite breakfast item. MLA Pesarattu. We eat thus almost every weekend. One tip for you when you make dosas. Cut a medium sized onion into half, take one half of it and prick a fork into it. Use this fork-onion to wipe the dosa tawa everytime, before you pour the dosa batter onto the hot tawa. Then pour ghee/oil and close it for steaming. It will give an amazing flavour and also helps in plucking the dosa from hot tawa with ease.
Loving your dishes sir! Especially ones like these which does not involve deep frying. It will be great if you could teach some continental recipe which does not involve deep frying sir :))
Sir u are my roal model. Always continue ur journey like this. God will praise u and family. Always nenga nala irukanum ungalukaga na en koladeivam kita vendikolkiren. Nenga 💯 varusam nala irukanum. Nenga seiyum panigal elam success aga all the best.
