I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
A Healthy and Nutritious Take on Breakfast
Green gram (mung beans) are known to contain high levels of protein and dietary fiber. They are a good source of iron, manganese, potassium, folate, copper, zinc, and vitamins. People use them extensively in their daily food. You can consume them either raw or cooked.
Mung bean pancakes are very soft, aromatic, and delicious. I can usually eat about two to three of them at a time—they are pretty filling. In this recipe, I use onions, ginger, capsicum, green chilies, and coriander leaves along with the mung beans. This is an easy recipe to follow, so you won't go wrong with this dish, even if you are a beginner cook.
Once the batter is ready, making the pancakes doesn't take much time at all. You can make a single pancake in about three or four minutes. Serve hot pancakes with pickle, chutney, or tomato sauce. Tomato pickle pairs very well with these pancakes.
|Prep time||Cook time||Ready in||Yields|
- 1 cup green gram (mung beans), soaked in water for 8 hours or overnight
- 1 onion, finely chopped
- 1 small carrot, grated
- 1/2 capsicum, chopped into small cubes
- 1 teaspoon ginger, grated
- 2 tablespoons coriander leaves
- 2–3 green chilies, less hot variety, finely chopped
- 1 1/2 teaspoons oil, for each pancake
- 1/4 teaspoon salt to taste
- 3–4 tablespoons rice flour
- Wash the green gram; then soak in fresh water for 8–10 hours or overnight.
- Strain the green gram; then grind to get a little rough paste. There is no need to add additional water while grinding.
- Collect the batter in a mixing bowl. Add the finely chopped onions, grated carrots, chopped green chilies, diced capsicum, chopped coriander leaves, grated ginger, rice flour, and salt.
- Mix well. Add 1 cup of water. The batter should be thick.
- Heat a griddle or pan and grease it with oil. Pour a ladle full of the batter in the center and spread it a little. The pancakes should be thick.
- Add a few drops of oil on the surface and on the edges. Keep the heat on medium. Cover the pan for 1–2 minutes.
- Once the bottom becomes golden brown, flip the pancake. Add a few drops of oil on the top side. No need to cover the pan. Cook for another 1–2 mintues.
- Remove the pancake and place it on a serving plate. Your first delicious mung bean pancake is ready! Repeat these steps to make additional pancakes.
- Serve two hot pancakes on a plate with a pickle, tomato sauce, or chutney. I like to eat these pancakes with tomato pickle. They pair very well. Enjoy!