Pesarattu, whole moong dosa

Pesarattu is Andhra's answer to the question, what if a dosa was made of dal instead of rice? You soak whole green moong, grind it with ginger and green chilli, and pour it straight onto the tawa. No fermentation, no waiting overnight for the batter to rise. Just soak, grind and cook.

Why it helps

Most Indian breakfasts are grain-heavy, which is why hunger returns so fast. Pesarattu flips that. Whole moong is one of the best plant proteins in the Indian kitchen, and protein is what keeps you genuinely full through the morning. It is a protein-first start that still tastes completely like home. See more high-protein Indian breakfasts built on the same idea.

Ingredients (serves 2)

• 1 cup whole green moong, soaked 4 to 6 hours or overnight
• 1 inch piece of ginger
• 1 or 2 green chillies
• 1/2 teaspoon cumin seeds
• Salt to taste
• 1 small onion, very finely chopped (for topping)
• Fresh coriander, chopped
• Oil, for the tawa
• Water, as needed for grinding

Note: the 25 minutes is cooking time. The moong needs 4 to 6 hours of soaking, so put it to soak in the morning for dinner dosas, or overnight for breakfast.

Method

1. Drain the soaked moong. Grind it with ginger, green chilli, cumin and salt, adding water little by little, into a smooth, pourable batter like dosa batter.
2. Heat a tawa on medium-high until a drop of water dances on it. Wipe with a few drops of oil.
3. Pour a ladle of batter and spread it into a round with the back of the ladle, like a dosa.
4. Sprinkle chopped onion and coriander on top and press gently with the ladle.
5. Drizzle a little oil around the edges. Cook until the base is golden and crisp, 2 to 3 minutes.
6. Flip for a minute if you like it fully cooked through, then fold and serve hot with ginger chutney or any chutney at home.

Make it your own

• The classic Andhra way: serve with upma tucked inside, a combination called MLA pesarattu, for a bigger family breakfast.
• Add grated carrot or chopped palak to the batter for extra vegetables.
• It is naturally vegan as written, and pairs well with a katori of curd for those who eat dairy.

Enjoy it as part of the CurviCare Plate, and read why protein matters so much for Indian women.