Breakfast Options
Pesarattu with Paneer Filling
The Andhra green moong dosa, crisp at the edges, folded around a spiced paneer and onion filling. No fermenting needed, just an overnight soak.
415
kcal
26g
protein
49g
carbs
13g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •120 g whole green moong, soaked overnight
- •20 g rice, soaked with the moong
- •1 inch ginger and 2 green chillies
- •100 g low-fat paneer, crumbled
- •1 small onion (50 g), finely chopped
- •Half tsp cumin, coriander leaves, salt
- •2 tsp oil for the tawa
- •50 g curd blended with mint and coriander, for the chutney
Method
- 1.Drain the moong and rice and grind with the ginger, chillies, cumin, salt and just enough water for a pourable batter.
- 2.Mix the paneer with half the onion, coriander and a pinch of salt.
- 3.Heat a tawa, pour a ladle of batter and spread it thin. Drizzle a few drops of oil around the edge.
- 4.Scatter the rest of the onion on top and cook until the base is golden and crisp.
- 5.Spoon the paneer over one half, fold, and serve with the mint curd chutney. The batter makes 4 to 6 pesarattu.
Coach’s note
Whole green moong gives this far more protein than a regular rice dosa. Grind the batter a little coarse and it crisps better on the tawa.
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