Breakfast Options
Moong Dal Dosa (Pesarattu)
The Andhra classic: a thin, crisp dosa made from whole green moong instead of rice, so it is mostly protein. No fermenting, just soak and blend.
320
kcal
18g
protein
48g
carbs
6g
fat
Per serving · makes 2 · 20 minutes
Ingredients
- •1 cup whole green moong, soaked 6 hours or overnight
- •1 inch ginger
- •2 green chillies
- •Half tsp cumin seeds
- •Salt to taste
- •Half a small onion, finely chopped
- •A little oil for the pan
Method
- 1.Drain the soaked moong and blend with ginger, chillies, cumin, salt and just enough water to make a pourable batter, like a thin dosa batter.
- 2.Heat a non-stick tawa, wipe a few drops of oil over it, and pour a ladle of batter, spreading it thin in circles from the centre.
- 3.Sprinkle the chopped onion over the top, drizzle a few drops of oil around the edge, and cook on medium until the underside is golden and crisp.
- 4.Flip briefly, then fold and serve hot with coconut or peanut chutney.
Coach’s note
No fermenting needed, so soak the moong the night before and breakfast is 15 minutes. The batter keeps two days in the fridge.
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