Mung beans & Quinoa crepe

By • March 15, 2011 • 6 Comments

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Author Notes: Mung bean crepes are a traditional breakfast in certain regions of South India and are known as 'Pesaratt'. Made from either dehusked or whole mung beans, its a valuable & delicious source of protein for a predominantly vegetarian population.
This variation of the pesarrat was developed keeping my diabetic mother-in-laws dietary preference in mind. The addition of quinoa made for a unique flavor profile which lent itself beautifully to a traditional South Indian dish.
The dish is paired with a traditional South Indian style masala made with potatoes.

You may choose to omit the cilantro & green chillies in the crepes & serve it with maple syrup, a combination which my kids absolutely go crazy for!
Panfusine

Makes 10-12

Mung-quinoa crepes

  • 1/2 cup whole mung beans,
  • 1/2 cup red quinoa (or regular quinoa)
  • 1 green chilli, finely minced
  • Salt to taste
  • Sesame oil (as per need)
  1. soak the mung beans and quinoa for ~ 6 hrs till the mung beans plump up and are crunchy when bitten.
  2. Combine and grind in a blender to make a smooth batter with the consistency of pancake batter. with just enough enough water to make a spreadable batter.
  3. Add salt.
  4. If you prefer a slightly sour batter, leave overnight in a closed oven with the light on. Otherwise, proceed to the next step
  5. Add th the minced green chili & combine till it disperses evenly.
  6. Heat a non stick skillet and pour in a teaspoon of oil. Rub evenly with a paper towel. drop a ladle of batter in the center & spread it in a circle.
  7. Drizzle with oil and cook till the lower side is golden brown (~ 2-min), turn over with a spatula & flip over to allow the other side to cook similarly.
  8. remove from pan & place on plate.

potato masala

  • 2 large baking potatoes
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 green chillies chopped fine
  • 1 inch piece ginger root, finely minced
  • 1 large red onion, diced fine
  • 1/8 teaspoon turmeric powder
  • 1 pinch asafetida (optional)
  • 10-12 fresh curry leaves
  • Salt to taste
  • Water as needed
  • Juice of 1/2 lemon/lime
  • 2 tablespoons finely chopped cilantro
  1. Boil the potatoes till fork tender. Drain & crumble them
  2. In a pan heat the oil. when its about to smoke, add the mustard & cumin seeds. when the mustard seeds sputter and cumin seeds split, add the green chillies, curry leaves, ginger & optional asafetida and give a quick stir
  3. Add the onions & fry till they turn soft & become translucent. Add the turmeric powder
  4. Add the crumbled potaotes and salt & Lower the heat & stir well to combine all the ingredients together. Sprinkle some water if you feel that the dish is too dry.
  5. Cover & allow to simmer on a low flame for about 5-7 minutes
  6. Transfer to a serving dish. Drizzle with Lime/lemon juice & garnish with cilantro.
  7. An alternate way of serving is to spread a tablespoon of the potato mixture onto the crepe, roll it like a burrito.
Jump to Comments (6)

Tags: bulk bin, mung beans, red quinoa

Comments (6) Questions (1)

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over 2 years ago susan g

I made it, I loved it. Mine were not as beautiful as Panfusine's, but the pancakes had just the right balance to come out of the pan successfully. The potatoes were the best I've ever had, from the sensuous spices in oil to just the right amount of chiles. Two, with 8" pancakes, made a meal.
I amused myself with images of your 'fusion' -- potatoes, native to Peru, have a firm place in Indian cooking; quinoa, another Peruvian, married to the home grown mung beans, with the masala attendant at the wedding.

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over 2 years ago Panfusine

Gosh, You just made me realize that Potatoes are NOT a native ingredient.. & yet, the aalu (as potatoes are known in hindi) are so indispensable! Thanks so much Susan g for the fabulous validation!

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over 2 years ago Panfusine

Wondering why the crepes did not get a community Pick tag?? :-(

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over 2 years ago LE BEC FIN

i completely agree. but then again, i entered ELEVEN pancake recipes , from many different cuisines, and not one was a CP either. :-{

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over 2 years ago LE BEC FIN

pesserat, one of my favorite things! but i want Uppama in mine!! great job, and super photo too!
best,
mindy

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this recipe. I have to admit I don't think I have ever eaten mung beans, blending with quinoa into a batter and serving with the potato masala just sounds so comforting and good. This recipe is amazing!