MLA Dosa: The Etymology Behind This Quirky Dosa Of Hyderabad

Indian cuisine is full of quirky dishes with quirky names. From Benami Kheer to Gadbad Falooda, some of India’s weirdly-named dishes have stood the test of time and have become some of the most loved and relished dishes now. Adding to the list of weird and quirky dishes, Hyderabad’s MLA dosa is on our route for today’s culinary tour across India. Agree with me or not, even a lifetime won’t be enough for us Indians to admire the assortment of dosas in India. From Set dosa to Neer dosa and Ney dosa, Indians have a variety of options to indulge in when it comes to this South Indian culinary marvel. 

Coming back to the dosa in highlight today, MLA dosa or Pesarattu is popularly savoured in the state of Andhra Pradesh and is made with green moong dal and some basic Indian spices. Although many people eat it like regular dosa e.g. with sambar and chutney, the most popular way to serve this dosa is by stuffing it with Upma. The simple yet flavourful Upma deliciously compliments the crispy crepes making a whole meal. 

Coming to the quirky name of the dish and the etymology behind it, MLA dosa indeed has a story. it is believed that the dosa was first made and savoured in the canteens of the State Legislative Assembly in Hyderabad. It was a secret order by some MLAs who wanted something different and filling than the regular dosa. The cooks of the Legislative Assembly then thought of replacing urad dal with moong dal and adding some spices to the batter. They didn’t just stop here and went on to replace the regular potato filling with a scoop of upma. The delicious and wholesome dish won the hearts of the MLAs and transcended borders to become one of the most loved dosa varieties of India. Clueless about the name, the cooks named the dosa as MLA dosa. 

We know that you are already salivating with the mention of Pesarattu or MLA dosa. So, the next time you relish MLA dosa, you know who to thank for it.