← Nouns Cooking · Indian

Ingredients

• 200 g whole green moong beans, soaked for 6 hours or overnight
• 2 tbsp raw rice, soaked with the moong
• 3 cm piece Ginger
• 3 Green chilli
• 1 tsp Cumin seeds
• ¾ tsp Salt
• 200 ml water, as needed
• 1 Onion, very finely chopped
• 2 tbsp Coriander (cilantro), chopped
• 3 tbsp oil or ghee, for cooking

Method

1. Drain the moong and rice and blend with the ginger, chillies, cumin, salt and just enough water to make a smooth batter that pours slowly, like dosa batter.
2. Heat a heavy griddle or cast-iron pan over medium-high heat until a sprinkle of water sizzles away instantly. Wipe with an oiled paper towel.
3. Pour a ladle of batter in the centre and spread it outwards in a spiral with the back of the ladle into a thin circle.
4. Scatter with onion and coriander, press them in lightly and drizzle oil around the edges.
5. Cook for 2–3 min until the underside is golden and crisp and the edges lift. Flip for 30 seconds if you like it well done, or fold and serve.
6. Serve with ginger chutney or coconut chutney, or wrapped around upma for Andhra’s famous MLA pesarattu.

Tips

• If the batter sticks or tears, the pan isn’t hot enough or needs re-seasoning with a little oil.
• Cook with oil rather than ghee to keep it vegan and dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Sharmis Passions