Egg Pesarattu with Tomato Pachadi

Step-by-Step Instructions

1. 1

   Rinse the soaked green gram and blend with ginger, green chilies, cumin seeds, and a little water to a smooth batter; add salt and let rest 5 minutes.

2. 2

   Heat a non‑stick skillet, brush lightly with oil, pour a ladle of batter and spread thinly to form a dosa.

3. 3

   Crack an egg over the dosa, spread gently, and cook until the egg sets, then flip and cook another minute; repeat for second dosa.

4. 4

   For the pachadi, heat oil, add mustard seeds and curry leaves; when they splutter add tomatoes, green chili, turmeric, and salt; cook until tomatoes soften.

5. 5

   Mash the cooked tomatoes lightly, add low‑glycemic sweetener if using, and simmer 2 minutes; turn off heat.

6. 6

   Serve the egg pesarattu hot with tomato pachadi.