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
whole mung beans,
red quinoa (or regular quinoa)
green chilli, finely minced
Salt to taste
Sesame oil (as per need)
large baking potatoes
green chillies chopped fine
inch piece ginger root, finely minced
large red onion, diced fine
pinch asafetida (optional)
fresh curry leaves
Salt to taste
Water as needed
Juice of 1/2 lemon/lime
finely chopped cilantro
In This Recipe
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.
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.
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.