By Jasmine Kaur
Ever wondered what’s the story behind Andhra Pradesh’s much revered MLA dosa? While dosas are quite common in South India, there’s something special about this one.
Also known as pesarattu dosa, the Indian crepe is made with a lentil called pesarattu or green moong dal. However, it is the stuffing that is unusual.
While dosa is a standalone breakfast dish from the south, so is upma. The MLA or pesarattu dosa combines the two by stuffing moong dal crepe with semolina upma in it.
It was created in the canteen of the MLA quarters in Hyderabad, Andhra Pradesh and that’s how it got its unique name. Instead of potatoes, you’ll find upma in it.
It is said that members of the Legislative State Assembly wanted something different for breakfast and suggested this idea. Since then, it became a secret dish, ordered off the regular menu.
The backstory of dosa suggests that it was sinful creation, discovered by a Brahmin, trying to ferment alcohol with rice but ended up making this crepe instead. Dosa comes from dosha meaning vice.