Mung Bean Pancakes
12 servings
30 minutes
Mung bean pancakes are a traditional dish of East Indian cuisine, filled with the aromas of spices and fresh herbs. Mung beans, rich in protein and fiber, give the pancakes richness and softness, while fenugreek adds a subtle nutty note. The blend of cilantro, ginger, asafoetida, and turmeric creates a delightful balance of flavors—from fresh and spicy to warm and deep. These pancakes are perfect for a light breakfast or nutritious dinner. They pair well with yogurt and green sauces, enhancing the texture with crispy edges and a soft center. Easy to prepare and deliciously tasty, they are an excellent alternative to classic pancakes and allow for new horizons in Indian gastronomy.
1
Combine mung beans, fenugreek seeds, and 3 cups of water in a bowl; let sit for 5 hours, then drain the water and transfer the contents to a blender.
- Mung peas: 1 glass
- Fenugreek: 15 g
2
Add cilantro, rice flour, cumin, asafoetida, turmeric, chili, ginger, salt and 1 cup of water; blend to a dough consistency.
- Chopped cilantro (coriander): 1 glass
- Rice flour: 1 tablespoon
- Ground cumin: 0.5 teaspoon
- Asafoetida: 0.3 teaspoon
- Turmeric: 0.3 teaspoon
- Green chili pepper: 2 pieces
- Ginger root: 20 g
- Salt: to taste
3
Heat a large non-stick skillet over medium heat. Grease the skillet with oil. Pour ⅓ cup of batter into the center of the skillet using a ladle.
- Olive oil: to taste
4
Immediately spread the dough in circular motions from the center to the edges of the pan. Spray 1-2 tablespoons of oil on the surface of the pancake and the edges of the pan.
- Olive oil: to taste
5
Fry covered for 1-2 minutes until golden brown. Flip the pancake and fry uncovered for about 1 minute until golden brown; transfer to a plate.
6
Repeat the same actions with the remaining dough. Serve with a sauce made of cilantro and yogurt, to taste.
- Coriander: to taste
- Yogurt: to taste