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Savory Mung Bean Pancakes
Savory Mung Bean Pancakes
- Prep Time: 4 hours
- Cook Time: 20 mins
- Total Time: 4 hrs 20 mins
- Yield: 5-6 Pancakes 1x
Ingredients
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- 1 cup unhulled, whole mung beans
- 1 cup spinach
- 1 thai chile (optional)
- 2 teaspoons lime juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 2 teaspoons vegetable oil
Instructions
- Soak mung beans in 2.5 cups water overnight or for at least 4-5 hours.
- In the morning after draining water, pour soaked beans onto a plate and look through them. Some beans do not soften. Discard them.
- Add soaked beans to a blender. Follow with rest of the ingredients except oil and blend to a fine paste. Add 1.5 cups water to facilitate blending.
- Heat a non-stick pan at medium heat. Make sure the pan is hot enough by pouring a drop of water. If water hits the pan with a sizzle and the drop starts jumping, the pan is ready. If not, wait and repeat in a few minutes again. Wipe the water with paper napkin. Pour 1/2 tsp of oil.
- Pour about a half cup of mung bean batter into the pan and swirl it around lightly to make a small pancake that’s 3-4 inches in diameter. The thickness of the pancake should be between that of a crepe and a flour pancake.
- Once the edges become brown, flip and let cook on the other side.
- Serve hot. Fold the pancake into half and place a dollop of sour cream and salsa in the middle of the folded pancake. Or eat this pancake with cilantro chutney.
Keywords: Mung Bean Recipe
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