Vegetarian
Pesarattu
A thin, crispy pancake from Andhra cuisine in southern India, made from ground green mung beans with ginger and chilli. It is eaten at breakfast or dinner, topped with onions and served with a coconut chutney.
Ingredients
Ingredients
Chutney
Spices & seasoning
Optional extras
Instructions
- Rinse the mung beans and rice, then soak them together for 6 hours.
- Drain and blend them with the ginger, chillies, cumin and a little water until you have a smooth, fairly thick batter.
- Add the salt and turmeric, then let the batter rest for 15 minutes.
- Blend the coconut with the chilli and water to make a smooth chutney, then set aside.
- Heat a non-stick pan over medium heat and spread a ladleful of batter into a thin circle.
- Sprinkle with sliced onion, coriander and a drizzle of oil, then cook 2 to 3 minutes until the underside is golden.
- Flip the pancake and cook for another minute.
- Serve hot with the coconut chutney and a spoonful of yoghurt.
Variations and tips
Pesarattu upma. Spread the pancake with rice semolina cooked with spices before folding it.
Using what's easy to find. Whole green mung beans are sold in Indian grocery shops; split green lentils can replace them.
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Original Ecomely recipe.