Kellogg’s Special K Pesarattu Waffle

A sinfully tasty complement to morning breakfast.



For Waffle

  • 1 cup Kellogg’s Special K, powdered in a grinder
  • 1 cup soaked green moong
  • ½ tsp asafetida
  • Salt to taste
  • 2 tbsp finely chopped onion
  • 1tsp oil

For Pineapple and Tomato Mixture

  • 1 tsp oil
  • 7 - 10 curry leaves
  • 1 cup diced pineapple
  • ½ cup diced tomato
  • Salt to taste
  • ¼ lime


1. To prepare pesarattu batter, in a mixer add soaked green moong, asafetida, salt and blend well. Remove this in a bowl and add Kellogg’s Special K powder, add little water if required to balance the consistency.
2. In this mixture add salt, chopped onion and mix well. Let it rest for 90 minutes at room temperature.
3. In another pan heat oil; add curry leaves, diced pineapple, diced tomatoes, salt, lemon juice and toss.
4. Add oil in the waffle maker, add the prepared batter and let it cook for 3 to 4 minutes. Once cooked remove it and cut it from the centre.
5. Arrange the prepared mixture and the pesarattu waffle on a plate.