Corn & Mung Pancake. Recipe

Name: Corn & Mung Pancake.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup split yellow mung beans; 1/2 cup rice flour; 1 ear's worth of corn kernels; 1 small onion, finely chopped; 1 jalapeno deseeded & minced; 1/4 cup finely chopped cilantro; 1/4 teaspoon Cayenne pepper; 1/2 teaspoon baking powder; 1/2 cup sesame seeds; Salt to taste; plain seltzer water for diluting batter; Juice of 1 lemon; Oil for pan frying as required

Servings: persons

1 cup split yellow mung beans
1/2 cup rice flour
1 ear's worth of corn kernels
1 small onion, finely chopped
1 jalapeno deseeded & minced
1/4 cup finely chopped cilantro
1/4 teaspoon Cayenne pepper
1/2 teaspoon baking powder
1/2 cup sesame seeds
Salt to taste
plain seltzer water for diluting batter
Juice of 1 lemon
Oil for pan frying as required

1
Soak the mung in warm water for 30 min until it rehydrates & plumps up
2
Using a blender, grind the mung beans along with the rice flour, lemon juice, jalapeno, salt & cayenne pepper until it becomes a smooth paste.
3
transfer to a bowl, wash the blender jar with seltzer and add the liquid to the batter along with the baking powder, enough to get an adequate thickness for pancake batter.
4
Using the sides of a chefs knife, smash the corn kernels well and add to the batter along with the cilantro & onion. Mix well to combine.
5
Heat a non stick skillet and sprinkle about 1/2 - 1 teaspoon of sesame seeds. when they begin to pop, ladle the batter evenly over the seeds. cook till golden brown (~ 2 minutes) on the underside. drizzle with oil & turn the pancake over to cook on the other side (~ 2 minutes)
6
Serve hot with a pat of salted butter.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup split yellow mung beans, 1/2 cup rice flour, 1 ear's worth of corn kernels, 1 small onion, finely chopped, and more.

Yes, Corn & Mung Pancake. falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn & Mung Pancake.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions