B04 · Breakfast · Andhra Pradesh and Telangana
Pesarattu with Ginger Chutney
Andhra Pradesh's green crepe uses whole green moong with its skin, so it is unusually high in fibre as well as protein.
- Region
- Andhra Pradesh
- Diet
- Strictly vegetarian, egg-free
- Prep
- 15 min
- Cook
- 20 min
- Time, as written
- Soak 6 h or overnight · Prep 15 min · Cook 20 min
- Serves
- 2 (2 pesarattu plus chutney each, about 230 g)
- Difficulty
- Easy–moderate
- Status
- Traditional
- Good for
- Weekday breakfast, post-workout
Nutrition
High protein| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Per serving | 365 | 20 g | 51 g | 8 g | 2 g | 16 g | 6 g | 5.5 g |
Tier: High protein · 5.5 g per 100 kcal. 8.5 g protein per 100 g. The chutney contains 5 g jaggery for the batch. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Batter
Topping
Cooking
Ginger chutney
Method
Soak moong and rice in 600 ml water for 6 hours or overnight. Drain.
Grind with ginger, chillies, cumin and 100 ml water to a smooth batter, slightly thicker than dosa batter. Add salt.
For the chutney, fry chana dal, urad dal and chillies in 2 g oil until golden. Grind with ginger, tamarind, jaggery, salt and 30 ml water. Temper with mustard seeds in 1 g oil.
Heat a tawa on medium-high. Spread 1 ladle (about 100 g) thinly into a 20 cm circle.
Sprinkle a quarter of the onion and coriander, pressing lightly. Drizzle ½ tsp oil around the edge.
Cook 2–3 minutes until the base is crisp and golden. Pesarattu is usually not flipped; fold and serve.
Serve 2 per person with 2 tbsp chutney.
Protein optimisation
- Where the protein comes from
- Whole moong supplies about 17 g per serving.
- Boost
- The Andhra "MLA pesarattu" style folds in a spoon of upma; for protein instead, crumble 30 g paneer per serving over the onion (+5.5 g protein, +80 kcal, +6 g fat).
Variations, serving and storage
- Regional
- Telangana-style — add 1 tsp cumin and a handful of chopped dill (soa) leaves to the batter.
- Substitution
- Split green moong (chilka) soaks in 2 hours and gives a smoother batter.
- Storage
- Batter keeps 2 days refrigerated; chutney keeps 5 days refrigerated.
- Food safety
- Discard batter with any off smell. Soaked moong left at room temperature longer than 12 hours in hot weather may start to ferment; refrigerate it.
- Meal prep
- Excellent — grind batter for two days at once.
- *Gluten-free only if the hing used is certified gluten-free.
Allergens
None of the major allergens (check hing)
Labels: High protein · Dairy-free · Soy-free · Whey-free · Gluten-free* · Meal-prep friendly
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.