Egg Pesarattu
A protein-packed Andhra breakfast classic! Crispy green moong dal crepes are topped with a savory egg layer, creating a delicious and filling meal. Perfect with ginger chutney.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Soak Dal and Rice
- b.Rinse the whole green moong dal and rice together under running water until the water runs clear.
- c.Place them in a large bowl and cover with ample water. Let them soak for at least 6-8 hours, or preferably overnight.
- 2
Step 2
- a.Prepare the Batter
- b.Drain all the water from the soaked dal and rice.
- c.Transfer the mixture to a high-speed blender. Add the chopped ginger, green chilies, cumin seeds, hing, and salt.
- d.Start grinding, adding water little by little (about 1/4 cup at a time) until you get a smooth, thick, and pourable batter. The consistency should be similar to pancake batter, not too watery.
- e.Transfer the batter to a bowl. Unlike dosa batter, this does not require fermentation.
- 3
Step 3
- a.Cook the Pesarattu
- b.Heat a non-stick tawa or a seasoned cast-iron griddle over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- c.Reduce the heat to medium. Pour a ladleful of batter (about 1/2 cup) onto the center of the hot tawa.
- d.Working quickly, use the back of the ladle to spread the batter outwards in a circular motion, forming a thin crepe of about 8-9 inches in diameter.
- e.Drizzle about 1/2 teaspoon of ghee or oil around the edges and a little on top.
- f.Immediately sprinkle a generous amount of finely chopped onions over the entire surface of the pesarattu.
- 4
Step 4
- a.Add the Egg and Finish Cooking
- b.Crack one egg directly onto the center of the pesarattu.
- c.Using a fork or the back of a spoon, quickly break the yolk and spread the egg evenly to cover the entire surface of the crepe, mixing it slightly with the onions.
- d.Allow it to cook for 2-3 minutes, or until the base turns golden brown and crispy, and the egg on top is about 90% set.
- e.Carefully slide a spatula underneath and flip the pesarattu. Cook on the egg side for another 1-2 minutes until the egg is fully cooked and has light golden-brown spots.
- f.Fold the pesarattu in half and transfer it to a serving plate.
- 5
Step 5
- a.Serve
- b.Repeat the process with the remaining batter and eggs to make more pesarattus.
- c.Garnish with fresh coriander leaves and serve immediately while hot and crispy with traditional Andhra ginger chutney (Allam Pachadi) or coconut chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pesarattu batter is best used fresh and does not require fermentation. This makes it a quick option if you have soaked dal ready.
- 2Ensure the tawa is perfectly hot before pouring the batter to prevent it from sticking. A well-seasoned cast-iron tawa gives the best crispy results.
- 3Spread the egg as soon as you crack it onto the crepe. The heat from the pesarattu will start cooking the egg instantly, making it difficult to spread if you delay.
- 4For an extra crispy texture, spread the batter as thinly as you can and cook on a steady medium flame for a slightly longer duration.
- 5If you have leftover batter, store it in an airtight container in the refrigerator for up to 2 days. It may thicken, so stir in a tablespoon of water before use to adjust the consistency.
Adapt it for your goals.
MLA Pesarattu
A famous variation where a scoop of savory Rava Upma is placed in the center of the cooked pesarattu before folding. It makes for an even more filling meal.
Spicy VersionSpicy Version
After spreading the egg, sprinkle a pinch of black pepper powder or red chili powder for an extra kick of heat.
Vegan PesarattuVegan Pesarattu
Simply omit the egg. Make a plain pesarattu and top it with finely chopped onions, grated carrots, and beetroot for a colorful and nutritious vegan alternative.
Paneer PesarattuPaneer Pesarattu
After spreading the egg, sprinkle some crumbled paneer (Indian cottage cheese) on top before it sets completely.
Why this is on our healthy list.
Excellent Source of Protein
Combining moong dal and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Whole green moong dal is packed with fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Sustained Energy Release
The complex carbohydrates from the dal and rice provide a steady release of energy, making it an ideal breakfast to keep you active and full throughout the morning.
Packed with Micronutrients
This dish is a good source of essential minerals like iron, magnesium, and potassium, as well as B-vitamins, which are crucial for various metabolic processes and overall well-being.
Frequently asked questions
One Egg Pesarattu contains approximately 280-320 calories, depending on the size and the amount of ghee or oil used. It's a balanced meal with protein, carbs, and fats.