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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.
Soak Dal and Rice
Prepare the Batter
Cook the Pesarattu
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
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.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 570.32 calories per serving with 33.07g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Add the Egg and Finish Cooking
Serve
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.
After spreading the egg, sprinkle a pinch of black pepper powder or red chili powder for an extra kick of heat.
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.
After spreading the egg, sprinkle some crumbled paneer (Indian cottage cheese) on top before it sets completely.
Combining moong dal and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
Whole green moong dal is packed with fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
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.
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.
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.
Yes, it is a very healthy and nutritious dish. It's high in protein from both moong dal and eggs, rich in dietary fiber, and provides sustained energy. Using minimal ghee or oil makes it even healthier.
This usually happens for two reasons: either the tawa is not hot enough when you pour the batter, or it is not well-seasoned. Ensure the tawa is sufficiently hot and lightly greased before making each pesarattu.
The main difference is the ingredients and preparation. Pesarattu is made from whole green moong dal and does not require fermentation. Dosa is typically made from a fermented batter of rice and urad dal (split black gram).
Yes, the batter can be prepared and stored in an airtight container in the refrigerator for up to 2-3 days. It might thicken upon chilling, so you may need to add a little water to get the right consistency before cooking.
You can, but the taste and texture will be different. If using split yellow or green moong dal, reduce the soaking time to 3-4 hours. Whole green moong dal provides a more traditional flavor and a slightly coarser, crispier texture.