Andhra Pesarattu
green gram crepes
Ingredients
to soak together
- 2 cup Green gram (sabut moong)
- 1/2 cup Raw rice
- 6 cup drinking water
to grind along
- 1 small green chilli
- salt to taste
- 1/4 inch fresh ginger root
- 1 pinch Asafoetida (powder)
to spinkle on the crepe while cooking
- 1 tsp cumin seeds
- 1 medium red onion finely chopped
- 2-3 tbsp coriander leaves chopped
to make the crepe
- 2-3 tbsp Sesame oil or ghee to smear the pan
Instructions
- Clean, wash and soak the green gram and rice with 6 cups of water for the soaking.
- After about 3 hours the beans will have swollen and easy to grind.
- drain and reserve the water
- into the blender add the salt, chilli, ginger and asafoetida and the soaked rice and beans
- Blend to a smooth paste using the water drained earlier.
- Stir the batter well and it will have the consistency of a pancake/ dosa batter
- bring a flat pan to heat up and smear oil or ghee over the pan.
- pour one ladleful of the batter and spread out in even concentric circles, but not too thin on the pan
- Sprinkle a bit of chopped onion and cumin seeds on the crepe.
- Once the flat side is golden flip over and cook the other side as well.
- When both sides are cooked ( easy to remove from the pan) the crepe is ready.
- Serve hot with almond chutney.
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.
Nutrition
Calories: 174kcalCarbohydrates: 26gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 326mgPotassium: 37mgFiber: 5gSugar: 2g
Tried this recipe?Let us know how it was!