Pesarattu (Whole Mung Bean Pancakes)

Pesarattu (Mung Bean Pancakes)
Among the most beloved dishes in the southern Indian state of Andhra Pradesh is the pesarattu, a savory pancake made with a batter of whole mung beans. The beans are soaked, blended, and spread thinly on a griddle. According to cookbook author Madhur Jaffrey, the big, crisp, nutritious pancakes are best enjoyed with a creamy coconut chutney and some sweet, milky coffee on the side. See the recipe for Pesarattu (Whole Mung Bean Pancakes) »Ingalls Photography

Among the most beloved dishes in the southern Indian state of Andhra Pradesh is the pesarattu, a savory pancake made with a batter of whole mung beans. The beans are soaked, blended, and spread thinly on a griddle. According to cookbook author Madhur Jaffrey, the big, crisp, nutritious pancakes are best enjoyed with a creamy coconut chutney and some sweet, milky coffee on the side. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.

Pesarattu (Whole Mung Bean Pancakes)
Among the most beloved dishes in the southern Indian state of Andhra Pradesh is the <em>pesarattu</em>, a savory pancake made with a batter of whole mung beans.
Yield: makes 10 Pancakes

Ingredients

  • 1 cup moong dal (split mung beans), rinsed
  • 15 fenugreek seeds
  • 1 cup roughly chopped cilantro
  • 1 tbsp. rice flour
  • 12 tsp. ground cumin
  • 14 tsp. asafoetida
  • 14 tsp. ground turmeric
  • 2 small green Thai chiles or 1 serrano, stemmed
  • 1 (1") piece ginger, peeled and thinly sliced
  • Kosher salt, to taste
  • Olive oil, for brushing
  • Cilantro-yogurt chutney, for serving (optional)

Instructions

  1. Combine mung beans, fenugreek seeds, and 3 cups water in a bowl; let sit 5 hours, then drain and transfer to a food processor. Add cilantro, rice flour, cumin, asafoetida, turmeric, chiles, ginger, salt, and 1 cup water; purée into a smooth batter.
  2. Heat a 12" nonstick skillet over medium-high. Brush skillet lightly with oil. Using a ladle, pour ⅓ cup batter into center of pan. Immediately and in a circular motion, spread batter from center toward edge of pan, creating a thin, 7" pancake. Drizzle 1–2 tbsp. oil around edges and on surface of pancake. Cook, covered, until golden, 1–2 minutes. Flip pancake and cook, uncovered, until golden, about 1 minute more; slide onto a plate. Repeat with remaining batter, brushing skillet with oil between pancakes. Serve with cilantro-yogurt chutney, if you like.