Savory Mung Bean Pancakes Recipe

Name: Savory Mung Bean Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) split green mung beans (chilkewali mung dal); 1/4 cup (50 mL) long grain white rice (see Notes); 2 tbsp (25 mL) chopped green chiles, preferably serranos; 1 cup (250 mL) finely chopped onion; 1 small potato, boiled, peeled and mashed; 1/2 cup (125 mL) cilantro leaves and soft stems, chopped; 2 tsp (10 mL) minced peeled ginger root, optional; 1 tsp (5 mL) salt or to taste; 1/4 tsp (1 mL) asafetida (hing); 1/4 cup (50 mL) oil (approx.)

Servings: persons

1 cup (250 mL) split green mung beans (chilkewali mung dal)
1/4 cup (50 mL) long grain white rice (see Notes)
2 tbsp (25 mL) chopped green chiles, preferably serranos
1 cup (250 mL) finely chopped onion
1 small potato, boiled, peeled and mashed
1/2 cup (125 mL) cilantro leaves and soft stems, chopped
2 tsp (10 mL) minced peeled ginger root, optional
1 tsp (5 mL) salt or to taste
1/4 tsp (1 mL) asafetida (hing)
1/4 cup (50 mL) oil (approx.)

1
Clean and pick through beans for any small stones and grit.
2
Rinse several times in cold water until water is fairly clear.
3
Soak beans and rice in 2 cups (500 mL) water at room temperature for 45 minutes or for up to 3 hours.
4
Drain well.
5
Add to a food processor and process coarsely.
6
Transfer to a bowl.
7
Add chiles, onion, mashed potato, cilantro, ginger, if using, salt and asafetida and mix well.
8
Add 3/4 cup (175 mL) water, adding just enough to make a batter slightly thicker than pancake batter.
9
Heat a nonstick skillet over medium-high heat until a drop of water flicked on it sizzles.
10
Add 1 tsp (5 mL) of the oil and tilt skillet to spread oil.
11
Ladle 1/2 cup (125 mL) batter into center and spread quickly with back of ladle to form a pancake about 1/4 inch (5 cm) thick.
12
Make a hole in the center.
13
Spoon 1 tsp (5 mL) of the oil in the center and some around edges.
14
Cook, turning once, until browned on both sides, about 2 minutes per side.
15
Transfer to a plate.
16
Continue with remaining batter and oil.
17
Serve with a chutney or Indian pickle of your choice.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup (250 mL) split green mung beans (chilkewali mung dal), 1/4 cup (50 mL) long grain white rice (see Notes), 2 tbsp (25 mL) chopped green chiles, preferably serranos, 1 cup (250 mL) finely chopped onion, and more.

Yes, Savory Mung Bean Pancakes 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.

Savory Mung Bean Pancakes

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