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Pregnancy Recipe

Breakfast

Pesarattu with ginger chutney

An Andhra Pradesh savoury pancake made from moong (green gram) batter, cooked crisp on a griddle and served with a tangy ginger chutney.

Prep
15 min
Cook
15 min
Total
30 min
Portions
4
  • Moderate
  • Pregnancy
  • Vegetarian
  • Vegan
  • High-protein
  • Fibre-rich
Rolled pesarattu on a steel plate with a small bowl of ginger chutney

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Drain the soaked moong and rice and blend with the chilli, ginger and cumin to a smooth, pourable batter, adding a little water as needed.
  2. Step 2. Heat a griddle (tawa), pour a ladleful of batter and spread thinly into a circle.
  3. Step 3. Scatter a little chopped onion on top, drizzle with oil and cook until golden on both sides.
  4. Step 4. For the chutney, simmer the ginger with tamarind, jaggery and a little water, then blend smooth.
  5. Step 5. Serve the pesarattu hot with the ginger chutney.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.