Egg Pesarattu
A crisp green gram dosa with a thin layer of egg cooked right on top, Egg Pesarattu is a filling Andhra favorite. The batter is light and earthy, while the egg adds richness that makes it great for breakfast or a quick meal.
For 4 servings
- prep · ~360 min
Soak the green gram and rice.
Wash the whole green gram and rice well. Soak them together in enough water for 6 hours, then drain completely.
- mix · ~7 min
Grind the batter.
1.Add the drained green gram and rice to a blender jar.2.Add green chili, ginger, cumin seeds, salt, and a little water.3.Grind to a smooth but slightly coarse batter that can be spread easily.4.Transfer the batter to a bowl and mix well.TIPKeep the batter pourable but not watery so the pesarattu turns crisp and spreads thin. - prep · ~3 min
Get the toppings ready.
Mix the chopped onion and cilantro in a small bowl. Beat the eggs lightly in another bowl so they spread quickly on the hot pesarattu.
- fry · ~3 min
Spread the first pesarattu.
1.Heat a tawa over medium heat until hot.2.Pour a ladle of batter in the center and spread it outward into a thin circle.3.Drizzle 1 tsp oil around the edges and a few drops over the top.4.Cook until the base starts to firm up and the edges look dry.TIPIf the tawa is too hot, the batter will not spread smoothly. Lower the heat for a few seconds if needed. - assemble · ~2 min
Add the egg and toppings.
1.Pour about 1 beaten egg over the top of the half-cooked pesarattu.2.Spread it quickly into a thin layer with the back of a spoon.3.Sprinkle some onion and cilantro evenly on top.4.Press the toppings lightly so they stick. - fry · ~8 min
Cook until crisp and golden.
1.Cook on medium heat until the egg sets and the bottom turns crisp.2.Flip carefully and cook the egg side for 30 to 45 seconds.3.Fold the pesarattu in half or roll it.4.Remove to a plate and repeat with the remaining batter, egg, onion, cilantro, and oil. - serve
Serve hot.
Serve Egg Pesarattu hot from the tawa. It goes well with ginger chutney or coconut chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked green gram really well before grinding, or the batter turns loose and won’t crisp properly.
- 2Keep the batter slightly coarse rather than silky smooth so the pesarattu gets its characteristic earthy bite.
- 3If the tawa is smoking hot, splash a few drops of water and wipe it before spreading the next pesarattu.
- 4Spread the egg as soon as the top starts setting; if you wait too long, it won’t bond neatly to the dosa.
- 5Chop the onion very fine so it cooks through in the short time the egg side needs on the tawa.
- 6Cook on medium heat for the best balance of a crisp base and fully set egg without burning the mung batter.
- 7Leftover batter keeps well refrigerated for a day; stir before using because the ground dal settles at the bottom.
Adapt it for your goals.
Upma-stuffed
Add a spoonful of upma before folding for a classic Andhra-style, more filling breakfast version.
spicierSpicier
Increase green chili and add a pinch of black pepper to the egg for a sharper, hotter finish.
low oilLow-oil
Use a well-seasoned cast-iron or nonstick tawa and brush on minimal oil while keeping the pesarattu slightly thinner.
no onionNo-onion
Skip onion and use extra cilantro for a simpler version that still keeps the fresh herb aroma on top.
Why this is on our healthy list.
Protein-Rich Meal
Whole green gram and eggs make this a satisfying dish with both plant and animal protein, helping it feel filling.
Fiber From Whole Mung
Using whole green gram instead of refined flour brings natural fiber, which adds body and makes the dish more substantial.
Balanced Breakfast Option
The combination of legumes, egg, aromatics, and a small amount of rice creates a hearty meal with good staying power.
Frequently asked questions
The batter is usually too watery, the tawa is not hot enough, or the pesarattu is spread too thick. Keep the batter pourable but not thin and cook on medium heat.
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