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
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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Savory Mung Bean Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions