Mung Bean Pancakes (Pesarattu)
Ingredients
1 cup moong dal (split mung beans), rinsed
15 fenugreek seeds
1 cup roughly chopped cilantro
1 tbsp. rice flour
1⁄2 tsp. ground cumin
1⁄4 tsp. asafoetida
1⁄4 tsp. ground turmeric
2 small green Thai chiles or 1 serrano, stemmed
1 (1") piece ginger, peeled and thinly sliced
Kosher salt, to taste
Olive oil, for brushing
Cilantro-yogurt chutney, for serving (optional)
Combine mung beans, fenugreek seeds, and 3 cups water in a bowl; let sit 5 hours, then drain and transfer to a food processor.
Add cilantro, rice flour, cumin, asafoetida, turmeric, chiles, ginger, salt, and 1 cup water; purée into a smooth batter.
Heat a 12" nonstick skillet over medium-high. Brush skillet lightly with oil. Using a ladle, pour ⅓ cup batter into center of pan. Immediately and in a circular motion, spread batter from center toward edge of pan, creating a thin, 7" pancake.
Drizzle 1–2 tbsp. oil around edges and on surface of pancake. Cook, covered, until golden, 1–2 minutes. Flip pancake and cook, uncovered, until golden, about 1 minute more; slide onto a plate.
Repeat with remaining batter, brushing skillet with oil between pancakes. Serve with cilantro-yogurt chutney, if you like.