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Mung Bean Pancakes is a high protein, gluten- free easy to make fast lunch or savory breakfast. I was able to make this lunch in less than 15 minutes which was perfect for a busy day at work. The only draw back for time is that you have to plan ahead because you have to soak split mung beans (yellow split mung) overnight. This recipe is for two people and makes 3 large sized pancakes and served with the 1 minute cilantro chutney creates a light meal with all 6 tastes – sweet, salty, sour, bitter, astringent, and pungent. You will also need a food processor, ideally a non-stick pan or iron pan that has been properly set and cured. IF you use a non stick pan be sure to use a safe non toxic one.
Mung Bean Pancake Ingredients
1 cup of split mung bean soaked overnight
1/2 inch piece of ginger
1/2 t. ground turmeric
1/2 t. kalonji seeds
salt to taste
1/2 thai chili pepper minced
Blend the spices in the food processor except for the turmeric until smooth. Next, drain the water from the mung beans and as them to the food processor with the spices blend until a smooth paste. I had to do mine in batches since I have a small food processor. I only needed to add a few sprinkles of water to make a paste like the consistency of yogurt. However, depending on the type of mung beans you have you may need to add a small amount of water. Add the salt and the turmeric and blend well. If you have added too much water, you can add a teaspoon or more of poho (rice flakes) to thicken it. This will change the flavor somewhat.
Heat your pan on medium low for a few minutes. The heat of the pan makes a big difference on how the pancakes come out. If it’s too hot it will stick, if not hot enough, they won’t be crispy. After the pan is hot, then add 1/2 teaspoon of ghee. Allow the ghee to get nice and warm. Then add 1/3 of pancake mix and spread to cover the bottom of pan to about 1/8 inch thick. Drizzle a little ghee on the sides of the dosa to prevent sticking. Allow to cook for a few minutes and check the bottom of the dosa, it should turn a golden color and be crispy when done. Depending on the temperature of your pan, it may take a bit longer. Use a spatula to flip over the dosa to cook on the other side. Before you flip it drizzle a little ghee on top of dosa so that it will get crispy on both sides. Mung bean dosas are thicker than the Urad dhal one and not as crispy but they still taste great. You don’t need more than 1/2 to 3/4 teaspoon of ghee per dosa.
Service with Cilantro Cashew lime Chutney
Recipe for Chutney
1 bunch of fresh cilantro
1/2 small apple chopped
1 teaspoon lime juice
5 whole raw cashews (ideally soaked first)
Put into the food processor and blend to smooth. Add a teaspoon of water if you need to make into a paste.