Mung Bean Pancakes (Pesarattu) by @le.renard.et.les.raisins

≈ 24 min

4 servings

🫘

280 g

Whole mung beans

🧅

2

Spring onions

🌿

15

Mint leaves

🍛

5 ml

Garam masala

🌶️

5 ml

Sweet paprika

🫙

1 tsp

Cumin

🫙

10 ml

Whole cumin seeds

🫙

5 ml

Ground coriander seeds

🧂

2.5 ml

Salt

🫚

2.5 ml

Fresh ginger

🌶️

1

Chili

🫗

10 ml

Cooking oil

💧

430 ml

Water

  1. Rinse
    • whole mung beans
    • water

    Rinse the whole mung beans thoroughly under cold water.

  2. Soak
    • whole mung beans
    • water

    Cover the mung beans with cold water and soak for 12 to 48 hours.

  3. Step
    • whole mung beans
    • water

    Replace the soaking water every 10 to 12 hours.

  4. Drain
    • whole mung beans

    Drain the soaked mung beans well and weigh them.

  5. Add
    • whole mung beans
    • water

    Add water equal to the drained bean weight minus 50 g to the blender.

  6. Add
    • garam masala
    • Ground coriander seeds
    • Fresh ginger

    Add garam masala, paprika, ground cumin, ground coriander seeds, salt, and ginger.

  7. Blend

    Blend at full power until the batter is completely smooth.

  8. Chop
    • spring onions
    • fresh coriander
    • green chili

    Finely chop the spring onions, fresh coriander, and green chili.

  9. Fold
    • spring onions
    • fresh coriander
    • green chili

    Fold the chopped vegetables, herbs, green chili, and whole cumin seeds into the batter.

  10. Heat
    • cooking oil

    Heat a frying pan over medium-high heat and coat it with a little cooking oil.

  11. Pour
    • whole mung beans

    Pour one ladle of batter into the pan and spread it into a small pancake.

  12. Cook

    Cook for 2 minutes, then flip the pancake carefully.

  13. Cook
    • cooking oil

    Cook for 2 more minutes until golden and crisp, then repeat with the remaining batter.

Mung Bean Pancakes (Pesarattu) by @le.renard.et.les.raisins

≈ 24 min

4 servings

🫘

280 g

Whole mung beans

🧅

2

Spring onions

🌿

15

Mint leaves

🍛

5 ml

Garam masala

🌶️

5 ml

Sweet paprika

🫙

1 tsp

Cumin

🫙

10 ml

Whole cumin seeds

🫙

5 ml

Ground coriander seeds

🧂

2.5 ml

Salt

🫚

2.5 ml

Fresh ginger

🌶️

1

Chili

🫗

10 ml

Cooking oil

💧

430 ml

Water

Preparation Steps

  1. Step 1/13

    Rinse the whole mung beans thoroughly under cold water.

    🫘whole mung beans
    💧water
    🧺colander

  2. Step 2/13

    Cover the mung beans with cold water and soak for 12 to 48 hours.

    🫘whole mung beans
    💧water
    🥣large bowl

  3. Step 3/13

    Replace the soaking water every 10 to 12 hours.

    🫘whole mung beans
    💧water
    🧺colander
    🥣large bowl

  4. Step 4/13

    Drain the soaked mung beans well and weigh them.

    🫘whole mung beans
    🧺colander

  5. Step 5/13

    Add water equal to the drained bean weight minus 50 g to the blender.

    🫘whole mung beans
    💧water

  6. Step 6/13

    Add garam masala, paprika, ground cumin, ground coriander seeds, salt, and ginger.

    🍛garam masala
    🌶️sweet paprika
    🫙ground cumin
    🫙ground coriander seeds
    🧂salt
    🫚fresh ginger

  7. Step 7/13

    Blend at full power until the batter is completely smooth.

  8. Step 8/13

    Finely chop the spring onions, fresh coriander, and green chili.

    🧅spring onions
    🌿fresh coriander
    🌶️green chili
    🔪knife
    🪵cutting board

  9. Step 9/13

    Fold the chopped vegetables, herbs, green chili, and whole cumin seeds into the batter.

    🧅spring onions
    🌿fresh coriander
    🌶️green chili
    🫙whole cumin seeds

  10. Step 10/13

    Heat a frying pan over medium-high heat and coat it with a little cooking oil.

    🫗cooking oil
    🍳frying pan

  11. Step 11/13

    Pour one ladle of batter into the pan and spread it into a small pancake.

    🫘whole mung beans
    🍳frying pan
    🥄ladle

  12. Step 12/13

    Cook for 2 minutes, then flip the pancake carefully.

    🍳frying pan
    🥄spatula

  13. Step 13/13

    Cook for 2 more minutes until golden and crisp, then repeat with the remaining batter.

    🫗cooking oil
    🍳frying pan
    🥄spatula
    🥄ladle

Composition

Ingredients

Types

Legumes, Vegetables, Spices, Seasonings, Oils, Liquids

Ingredients

Whole mung beans, Spring onions, Mint leaves, Garam masala, Sweet paprika, Cumin, Whole cumin seeds, Ground coriander seeds, Salt, Fresh ginger, Chili, Cooking oil, Water

Notes

Whole mung beans (unhulled), Mint leaves (or coriander leaves), Garam masala (or curry powder), Sweet paprika (or smoked paprika), Cumin (whole or ground, blended into the batter), Whole cumin seeds (added at the end with the chili and herbs), Fresh ginger (grated, or ginger powder), Chili (chopped, optional), Cooking oil (amount not given, for frying), Water (same weight as the drained beans minus 50g)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Egg-free, Lactose-free, Plant-based, High-fiber

Calories

270 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 44g, Fiber: 10g, Fat: 4g

Nutritional Information

Minerals

Iron: 3.8mg, Magnesium: 105mg, Potassium: 470mg

Vitamins

Folate: 150mcg, Vitamin B1: 0.2mg, Vitamin C: 5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 minutes

Overall

24 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

colander, large bowl, frying pan, ladle, spatula, knife, cutting board

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Snack, Starter, Breakfast

Occasions

Breakfast, Brunch, Lunch, Aperitif

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Indian, South Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Tender, Soft-centered

Flavors

Savory, Earthy, Warmly spiced, Herbal, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in a warm room), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Freeze with parchment paper between pancakes,Store in a freezer-safe airtight container)