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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
- 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)
- soak the mung beans and quinoa for ~ 6 hrs till the mung beans plump up and are crunchy when bitten.
- 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.
- Add salt.
- If you prefer a slightly sour batter, leave overnight in a closed oven with the light on. Otherwise, proceed to the next step
- Add th the minced green chili & combine till it disperses evenly.
- 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.
- 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.
- remove from pan & place on plate.
- 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
- Boil the potatoes till fork tender. Drain & crumble them
- 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
- Add the onions & fry till they turn soft & become translucent. Add the turmeric powder
- 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.
- Cover & allow to simmer on a low flame for about 5-7 minutes
- Transfer to a serving dish. Drizzle with Lime/lemon juice & garnish with cilantro.
- An alternate way of serving is to spread a tablespoon of the potato mixture onto the crepe, roll it like a burrito.
- This recipe was entered in the contest for Your Best Quinoa Recipe
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
- This recipe was entered in the contest for Your Best Holiday Breakfast II
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