Andhra Green Gram Crepes with Ginger and Cumin

What you need

• 200 g (1 cup) whole green moong beans, skins on, rinsed
• 2 tbsp (soaked together with the beans) raw rice
• 2.5 cm (1 inch) fresh ginger, peeled
• 2 green chilies, stems removed
• 1 tsp cumin seeds
• 1 tsp salt
• 1 red onion, finely chopped
• 4 tbsp neutral oil, for the pan
• coconut chutney, for serving

Method

Restated from the original video

1. 1

   Rinse the moong beans and the rice, then cover with plenty of water and soak for 6-8 hours or overnight.

2. 2

   Drain the beans and rice, saving a little of the soaking water.

3. 3

   Grind the beans and rice in a blender with the ginger, chilies, cumin seeds, salt and about 120 ml (1/2 cup) water until completely smooth.

4. 4

   Add water a spoonful at a time until the batter pours like heavy cream and coats a spoon thinly. Do not ferment it.

5. 5

   Heat a flat nonstick pan or cast-iron griddle over medium heat until a drop of water sizzles at once.

6. 6

   Pour a ladle of batter in the middle and spread it outward in a quick spiral to a round about 20 cm (8 in) wide.

7. 7

   Scatter a spoonful of chopped onion over the top and press it lightly into the batter.

8. 8

   Drizzle 1 tsp oil around the edge and cook until the underside is crisp and the top looks dry, 2-3 min.

9. 9

   Flip and cook for 1 min more. The crepe should be green with golden spots.

10. 10

    Repeat with the rest of the batter, wiping the pan lightly with an oiled cloth between crepes.

11. 11

    Serve hot with the coconut chutney.

Imported from cookwithkushi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.