Andhra x Korea
Pesarattu bindaetteok
Andhra and Korea both soak mung beans for a crisp pancake. Turns out they were cousins.
45 minTime
19 gProtein each
mediumSpice
6hPlan ahead. Soak for 6 hours first; the 45 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original396kcalsame
19 gproteinsame
11 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the moong and rice. Grind with 1 inch ginger, the green chillies, cumin, salt and just enough water to a thick, slightly coarse batter.
- 2Fold in the kimchi, sprouts, spring onion and onion.
- 3For the ginger pachadi, grind the remaining ginger with tamarind, jaggery and a pinch of salt. Temper with mustard, urad dal and red chilli fried in 1 tsp oil on medium heat.
- 4Heat 1 tbsp oil in a pan on medium heat. Spoon in a quarter of the batter and spread to 1 cm thick. Cook 4 minutes until crisp and golden underneath.
- 5Flip, add 1 tsp oil around the edge and cook 4 minutes more on medium heat until crisp and cooked through. Repeat.
- 6Mix the soy, rice vinegar and sesame for dipping. Cut the pancakes in wedges and serve with both dips.
Serve it like this
Overlap the wedges in a fan on a wooden board, set the ginger pachadi and soy dip in small bowls at the centre, and scatter spring onion and sesame over.
