Eggs in dosa? Mumbai influencer’s easy egg pesarettu recipe can turn boring breakfasts into a fancy restaurant meal

Let’s be honest: staring at the same old bowl of soggy oats, a plain piece of toast, or standard cornflakes every single morning can make breakfast feel less like a joyful wake-up call and more like a repetitive chore. We all get stuck in a culinary rut, craving that vibrant, fancy café experience without the hefty bill or the effort of leaving the house. If you are currently on the hunt for easy but fancy breakfast recipes to shake up your routine, Mumbai-based food influencer Salonie Malkar has got you covered with a brilliant, protein-packed twist on a classic favourite.

Not long ago, Salonie Malkar dropped a video on Instagram sharing the delicious recipe of egg pesarettu. For the unversed, pesarettu is a popular breakfast staple in Andhra Pradesh made from whole green gram (moong dal) rather than the fermented rice and black gram batter used in traditional dosas. They are crispy, savoury and packed with protein, making these crepes perfect to start your mornings. Salonie has now given a non-veg twist to the classic dish.

Egg pesarettu: Ingredients required

1 cup whole green moong, soaked overnight
1 inch of ginger
2-3 green chillies
½ tsp cumin (jeera)
Salt, to taste
Water, as needed
Fresh, chopped coriander
Ghee, for cooking
1 egg
1 small, finely chopped onion
Extra-finely chopped green chillies
Cumin powder, for seasoning

Egg pesarettu: How to make

To make egg pesarettu, first, wash the whole green moong thoroughly and soak it overnight. The next day, drain the water and blend the soaked moong with ginger, green chillies, cumin, salt and enough water to form a smooth, thick batter. Once blended, mix in some freshly chopped coriander for added flavour and freshness. Heat a tawa and pour a ladleful of the batter onto it, spreading it gently into a thin pesarettu. Drizzle a little ghee around the edges and let it cook for about a minute.

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A post shared by Salonie Malkar (@buns_and_dosas)

Next, crack an egg directly onto the pesarettu and spread it evenly across the surface. Season the egg layer with a pinch of salt and some cumin powder. Top it with finely chopped onions, extra green chilies and more fresh coriander. Cover the pesarettu and allow it to cook until the egg is fully set and the bottom turns golden and crispy. Serve hot with your favourite chutney and enjoy a protein-packed breakfast that combines the goodness of moong with the richness of eggs.