Cherry & Dennis Helper Habitat

Indian Pesarattu Green Gram Crepe

印度綠豆薄餅

Indian Pesarattu Green Gram Crepe — finished dish

Total time: 518 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Pesarattu is a South Indian savoury green-gram crepe, crisp at the edge and tender inside.

01

Ingredients

Main ingredients

450 g soaked mung beans
150 g onion
1 piece green chilli
20 g ginger
20 g coriander

Crepe seasoning

1 tsp salt
1 tsp ground cumin
2 tbsp cooking oil

Batter liquid

180 ml water

Indian Pesarattu Green Gram Crepe — ingredients

02

Tools

cutting board
knife
deep pan or pot
wooden spoon
measuring spoons

Indian Pesarattu Green Gram Crepe — tools

03

Steps

Indian Pesarattu Green Gram Crepe — Soak mung beans in water for eight hours, drain, then put them in a blender

Step 1

Soak mung beans in water for eight hours, drain, then put them in a blender

Soak mung beans in water for eight hours, drain, then put them in a blender.

Indian Pesarattu Green Gram Crepe — Blend with ginger, green chilli, salt and a little water into a pourable batter

Step 2

Blend with ginger, green chilli, salt and a little water into a pourable batter

Blend with ginger, green chilli, salt and a little water into a pourable batter.

Indian Pesarattu Green Gram Crepe — Finely chop onion and coriander

Step 3

Finely chop onion and coriander

Finely chop onion and coriander.

Indian Pesarattu Green Gram Crepe — Rest batter ten minutes; add a tablespoon of water if too thick

Step 4

Rest batter ten minutes; add a tablespoon of water if too thick

Rest batter ten minutes; add a tablespoon of water if too thick.

Indian Pesarattu Green Gram Crepe — Heat a non-stick pan over medium heat and oil lightly

Step 5

Heat a non-stick pan over medium heat and oil lightly

Heat a non-stick pan over medium heat and oil lightly.

Indian Pesarattu Green Gram Crepe — Ladle batter in and spread from the centre into a thin round

Step 6

Ladle batter in and spread from the centre into a thin round

Ladle batter in and spread from the centre into a thin round.

Indian Pesarattu Green Gram Crepe — Scatter onion and coriander, pressing them in lightly

Step 7

Scatter onion and coriander, pressing them in lightly

Scatter onion and coriander, pressing them in lightly.

Indian Pesarattu Green Gram Crepe — Drizzle a little oil around the edge

Step 8

Drizzle a little oil around the edge

Drizzle a little oil around the edge.

Indian Pesarattu Green Gram Crepe — Cook until the base is golden and crisp

Step 9

Cook until the base is golden and crisp

Cook until the base is golden and crisp.

Indian Pesarattu Green Gram Crepe — Turn carefully and cook one to two minutes more

Step 10

Turn carefully and cook one to two minutes more

Turn carefully and cook one to two minutes more.

Indian Pesarattu Green Gram Crepe — Check that the centre is no longer wet or sticky

Step 11

Check that the centre is no longer wet or sticky

Check that the centre is no longer wet or sticky.

Indian Pesarattu Green Gram Crepe — Fold or cut and serve hot

Step 12

Fold or cut and serve hot

Fold or cut and serve hot.

Common mistakes

Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.

Tips

Measure seasonings first and keep cooked food separate from raw food; remove bones and reduce chilli when serving children or older adults.