Pesarattu (Mung Bean Pancake)
A savory South Indian crepe made from fermented mung bean batter, crispy on the outside and soft within. Served with fresh chutney and coconut for an authentic vegetarian dinner.
- Total time
- 480 min
- Servings
- 4
- Calories
- 185
- Protein
- 8g
Ingredients
- 1 cup split mung beans (moong dal), soaked
- 1 whole green chili, finely minced
- 1 tbsp ginger, grated
- ½ cup onion, finely diced
- ¼ cup fresh cilantro, chopped
- ¼ cup coconut, fresh grated or frozen
- ¾ tsp salt to taste
- 2 tbsp vegetable oil for cooking
Instructions
- 1
Soak mung beans in water for 4-6 hours until soft but not sprouted.
- 2
Drain beans thoroughly. Grind with 0.5 cup water in a blender until smooth paste.
- 3
Transfer batter to a bowl. Cover loosely and ferment at room temperature 8-12 hours until bubbly.
- 4
Stir in green chili, ginger, onion, cilantro, coconut, and salt until combined.
- 5
Heat 0.5 tbsp oil in a 10-inch nonstick skillet over medium-high until shimmering.
- 6
Pour 0.5 cup batter into center and immediately spread thin with spatula into 6-inch circle.
- 7
Cook 2 minutes without moving until bottom edges turn golden and start to curl upward.
- 8
Flip gently and cook 1-2 minutes on reverse side until light brown, then transfer to plate.
- 9
Repeat with remaining batter using 0.5 tbsp oil per pancake. You'll make 6-8 pancakes.
- 10
Serve warm with coconut chutney or tamarind chutney and extra fresh cilantro.
Tools you’ll need
- measuring cups and spoons
- blender
- mixing bowl
- 10-inch nonstick skillet
- rubber spatula
- grater (for fresh ginger and coconut)
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