A very satisfying comfort dish – this is a traditional recipe from the state of Andrapradesh in India. The Indian name for it is ‘pesarettu’. It is one of the many varieties of ‘dosa’ or pancakes. Each region in India has their own version of the dosa. Since it’s made from split mung beans, it is very high in protein and it’s also completely vegan.
It’s the perfect way to start the day and keeps you going till lunchtime. You can soak the lentils overnight and grind it in the morning. I usually make it for lunch.
Traditionally, dosas are quite large but this version fits in nicely with a household pan. Stir the batter well before making each pancake. It should be served immediately.
PREP: 4 hours COOK TIME: 30 minutes
- 11/2 cups split green mung
- 2 green chillies
- ½ cup fresh coriander leaves, chopped
- 1 tsp cumin seeds
- 2 tbsp ginger, chopped
- 1 large onion, chopped finely
- Curry leaves, chopped finely
- Vegetable oil
- Salt to taste
- 2 cups coconut, grated
- 2-3 green chillies
- 1 tsp ginger, chopped
- 1/2 cup roasted/puffed chana dal
- Few curry leaves
- Salt to taste
Wash the mung dal and add water to just cover it. Soak for about 4 hours.
Grind to a coarse consistency with the green chillies, coriander, cumin and ginger in a blender or food processor. Do not add too much water while grinding. The batter should fall easily from the spoon but it should remain thick. You can add a little water if it’s too thick.
Heat about 2 tbsp of oil and saute the onions until they are half cooked. Add the curry leaves and remove from heat. Add this to the ground batter.
Heat a large frying pan, spoon ladles of the batter in the centre and using a flat based ladle, spread the batter across the pan starting from the centre using a clockwise movement. Spread it as thinly as possible and pour a little oil around the edges of the pancake and in the centre as well. Cook until the edges are crisp and golden brown. Flip the pancake and cook for a few minutes on the other side. Turn it back on the original side and fold over into a semi-circle or roll it starting from one edge (as pictured).
For the coconut chutney, grind all the ingredients together with just enough water in a blender to a fine paste. Add more water if required. Heat the oil in a small pan and add the mustard seeds when it becomes hot. When they stop popping, add the split lentils. When they turn golden brown, add the curry leaves and remove immediately from the heat. Garnish the chutney with this dressing.
Serve the pancakes with the coconut chutney. This quantity makes about 10-12 pancakes.