Mung Bean Pancakes
Main Dishes • Indian
Description
Mung Bean Pancakes
Ingredients
- Mung Beans 1 cup
- Fenugreek 0 oz
- Cilantro 1 cup
- Glutinous Rice Flour 1 tablespoon
- Ground Cumin ½ teaspoon
- Asafetida ¼ teaspoon
- Turmeric ¼ teaspoon
- Ground ancho chili pepper 2 pieces
- Grated Ginger Root 0 oz
- Salt to taste
- Olive Oil to taste
- Cilantro to taste
- Yogurt powder to taste
Step-by-Step Guide
Step 1
Combine mung beans, fenugreek seeds, and 3 cups of water in a bowl; let sit for 5 hours, then drain the water and transfer the contents to a blender.
Step 2
Add cilantro, rice flour, cumin, asafoetida, turmeric, chili, ginger, salt, and 1 cup of water; blend until a batter consistency is achieved.
Step 3
Heat a large non-stick skillet over medium heat. Grease the skillet with oil. Pour ⅓ cup of batter into the center of the skillet using a ladle.
Step 4
Immediately spread the batter in circular motions from the center to the edges of the skillet. Drizzle 1-2 tablespoons of oil over the pancake and the edges of the skillet.
Step 5
Cover and cook until golden brown for 1-2 minutes. Flip the pancake and cook uncovered for about 1 minute until golden brown; transfer to a plate.
Step 6
Repeat the same steps with the remaining batter. Serve with a cilantro and yogurt sauce, to taste.
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