Andhra x France
Pesarattu galette with egg and gruyere
A green moong dosa folded like a Breton envelope, with a sunny yolk peeking out.
35 minTime
25 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 35 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original402kcalsame
25 gproteinsame
9 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Drain the soaked moong and rice. Grind with the ginger, chillies, cumin, salt and about 150 ml water to a smooth, pourable batter.
- 2Heat a tawa on medium high heat and smear with 1 tsp butter. Pour a ladle of batter and spread thin into a 22 cm round. Cook 1 minute.
- 3Turn the heat to medium low. Scatter a ring of gruyere, crack an egg into the centre and spread the white gently with a spoon. Sprinkle onion, cover and cook 2 to 3 minutes.
- 4Fold four sides in towards the centre to make a square frame around the yolk. Finish with pepper and coriander. Repeat with the rest.
Serve it like this
Set the square galette on a warm plate with the yolk dead centre. Grind pepper over, scatter coriander, and add a small bowl of ginger chutney at the side.