Andhra Pesarattu
green gram crepes
Servings Prep Time
6people 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
6people 20minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
to soak together
to grind along
to spinkle on the crepe while cooking
to make the crepe
Instructions
  1. Clean, wash and soak the green gram and rice with 6 cups of water for the soaking.
  2. After about 3 hours the beans will have swollen and easy to grind.
  3. drain and reserve the water
  4. into the blender add the salt, chilli, ginger and asafoetida and the soaked rice and beans
  5. Blend to a smooth paste using the water drained earlier.
  6. Stir the batter well and it will have the consistency of a pancake/ dosa batter
  7. bring a flat pan to heat up and smear oil or ghee over the pan.
  8. pour one ladleful of the batter and spread out in even concentric circles, but not too thin on the pan
  9. Sprinkle a bit of chopped onion and cumin seeds on the crepe.
  10. Once the flat side is golden flip over and cook the other side as well.
  11. When both sides are cooked ( easy to remove from the pan) the crepe is ready.
  12. Serve hot with almond chutney.
Recipe Notes

If you like to use sprouted green gram soak the green gram in water for about 6 hours. once they have swelled up well, drain and warp them in cheesecloth and place them in a box and close the lid. keep in a cool dark place in the kitchen, but not a cold side. The green gram will sprout overnight. you can use this or wait for another 8 hours so the sprout grows longer and then grind it.