Green Goddess Moong Dal Crepes
Crispy, lacy crepes made from whole green moong dal batter, speckled with ginger and green chilies. These Andhra-style pesarattu are protein-packed, naturally gluten-free, and shatter at the edges while staying tender in the center — perfect folded around spiced onion upma.
Ingredients
- 1 1/2 cups whole green moong dal (skin on), soaked 6-8 hours
- 1/4 cup raw rice, soaked with the dal
- 1 inch fresh ginger, roughly chopped
- 3 green chilies, stemmed
+ 8 more ingredients
Instructions
Drain the soaked moong dal and rice. Add them to a blender along with the ginger, green chilies, cumin seeds, and salt.
Grind to a slightly coarse batter, adding water a tablespoon at a time. The batter should be thinner than idli batter but thicker than water — it should pour and spread easily.
Let the batter rest for 15 minutes at room temperature. It does not need fermentation.
Heat a large cast iron or non-stick tawa over medium-high heat. Sprinkle a few drops of water — they should sizzle and evaporate immediately.
Pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, quickly spread the batter outward in concentric circles to form a thin crepe.
Scatter a small handful of chopped onion and cilantro over the surface of the crepe.
Drizzle a teaspoon of oil or ghee around the edges and a little on top.
Cook until the bottom turns golden brown and the edges begin to lift and crisp, about 2-3 minutes.
Fold the pesarattu in half or roll it up. Serve immediately with ginger chutney and coconut chutney.
Repeat with remaining batter, stirring it each time before pouring as the rice tends to settle.
Nutrition Estimate
Per serving • Estimated by Blinner AI