Indian Pesarattu Green Gram Crepes

Ingredients

• 1 1/2 cups whole green mung beans, soaked 6 hours
• 1/4 cup rice
• 1 tbsp freshly grated ginger
• 2 green chilies
• 1 tsp ground cumin
• 4 tbsp neutral oil, for the pan
• 1 large onion, finely diced
• 1/4 cup chopped cilantro
• 1 cup coconut chutney or plain plant yogurt, to serve
• 1 lime, cut into wedges
• Salt

Steps

1. Drain the soaked mung beans and rice and grind them with the ginger, chilies, cumin, and about 3/4 cup water into a smooth batter.
2. The batter should be thick but pourable, roughly the consistency of pancake batter. Too thin and it will not hold together; too thick and it cannot be spread.
3. Stir in 1 1/2 teaspoons salt. Unlike dosa batter, pesarattu is not fermented, so it can be cooked straight away.
4. Heat a flat griddle or nonstick pan over medium heat until a drop of water skitters across it, then rub it with a little oil and wipe off the excess.
5. Pour a ladle of batter into the centre and spread it outward in a continuous spiral with the base of the ladle, working quickly before it sets.
6. Spread it while the pan is at moderate heat. On a screaming hot pan the batter grips instantly and tears as you try to spread it.
7. Scatter some diced onion and cilantro over the surface and press them in lightly, then drizzle a teaspoon of oil around the edge.
8. Cook for 3 to 4 minutes, until the underside is browned and crisp and the edges lift away on their own, then fold and serve with the chutney and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.