Indian cuisine · Dough, Pasta & Rice

Pesarattu

Green pancake from Andhra made of ground mung beans, cooked with onion, ginger and chili sprinkled on top.

Ingredients · for 4 servings

• 300 g whole green mung beans
• 50 g basmati rice
• 1 piece ginger (4 cm)
• 3 green chilies
• 1 tsp cumin seeds
• 2 onions
• 1/2 bunch cilantro
• 1 pinch asafoetida (hing)
• 5 tbsp oil
• Salt

Instructions

1. Wash the mung beans and rice together and soak overnight, or at least 6 hours, in plenty of cold water, then drain and rinse.
2. Blend the drained beans with ginger, two green chilies, cumin, asafoetida, salt and about 200 ml water into a smooth, thick batter that falls from the ladle like pancake batter.
3. Very finely dice the onions, cut the third chili into thin rings and finely chop the cilantro; mix everything together.
4. Warm a heavy pan over medium heat, oil it lightly, pour in a ladle of batter and spread it with the bottom of the ladle in circles from the center into a 20 cm round.
5. Immediately sprinkle 2 tbsp of the onion mixture over it, press down lightly, drizzle 1 tbsp oil along the edge and cook for 3–4 min. until the underside is golden and crisp.
6. Flip the pancake, finish cooking for 1 min., fold it over and serve hot with ginger chutney or yogurt.