Andhra Pesarattu

Crisp-edged Andhra green gram crepes ground with ginger, green chilli and cumin, finished with onion and coriander.

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Pesarattu is an Andhra Pradesh crepe made from soaked whole green gram and served hot from the griddle, often with ginger chutney. This editorial version uses a small measure of rice for structure, keeps the batter unfermented and adds the familiar onion-coriander topping. The quantities and beginner cues are Kitchen Handi's original adaptation, informed by Andhra regional and home-cooking sources. It has not been kitchen-tested by Kitchen Handi.

Ingredients

• 200 g whole green gram (sabut moong) (picked over and rinsed)
• 30 g raw white rice (rinsed)
• 300 ml water, divided, plus more for soaking (180 ml for blending and up to 120 ml to adjust; soaking water is discarded)
• 20 g fresh ginger (peeled and roughly chopped)
• 2 green chillies (stems removed; reduce for less heat)
• 1 tsp cumin seeds
• 1 1/4 tsp fine salt (or to taste)
• 120 g red onion (finely chopped)
• 15 g fresh coriander leaves (finely chopped)
• 3 tbsp neutral oil (for greasing and cooking)

Step-by-step method

1. Put the rinsed green gram and rice in a bowl, cover with plenty of cool water and soak for 6 hours. The beans should swell and crush easily between two fingernails.
2. Drain the soaked gram and rice completely and discard the soaking water. Add them to a blender with the ginger, green chillies, cumin and 180 ml fresh water.
3. Blend until mostly smooth but still faintly grainy, scraping down the jar as needed. Transfer to a bowl, stir in the salt and add up to 120 ml more water a little at a time until the batter pours in a thick, steady ribbon. Use it straight away; fermentation is not required.
4. Mix the chopped onion and coriander in a small bowl. Heat a well-seasoned cast-iron or non-stick flat pan over medium heat. Wipe it with a thin film of oil; a drop of batter should sizzle gently without burning.
5. For each pesarattu, pour about 80 ml batter into the centre and use the back of a ladle to spread it outward in thin circles to roughly 20 cm. Immediately scatter about 2 tablespoons of the onion-coriander mixture over the surface and press it lightly into the wet batter.
6. Drizzle about 1 teaspoon oil around the edge and over the top. Cook over medium heat for 2 to 3 minutes, until the rim lifts, the top loses its raw shine and the underside is browned in patches.
7. Slide a thin spatula underneath, flip carefully and cook the topped side for 30 to 60 seconds, just until the onion softens without scorching. Flip back and fold in half.
8. Transfer to a plate and serve immediately, traditionally with ginger chutney. Stir the batter before making each remaining crepe, lightly oiling the pan only when it looks dry.