Mung Bean Pancakes

• Posted by Elisa on February 4, 2009 at 5:46am

This is a recipe that was inspired by both Korean (bindae duk) and Indian (Pesarattu) recipes combined. I put my modifications into this version in italics.


Ingredients

* 1 cup split mungbeans (original recipe calls for hulled, I use whatever I have on hand)(I used whole)
* 1/4 to 3/4 tsp cayenne
* 1/2 tsp salt (original recipe calls for 1 tsp. omit and increase other spices according to your own salt comfort level).
* 1/4 tsp turmeric
* 1/2 tsp whole cumin seeds
* 1 tsp garam masala (I think I add this to everything LOL)
* 2 scallions, cut into very fine rounds
* 1 medium tomato, peeled, seeded and chopped (I just chop it) (I don't do tomatoes,so I chopped 1/2 red bell pepper)
* 2 tablespoons finely chopped fresh cilantro
* 2 - 3 cloves garlic, minced
* 1/2 cup water, plus soaking water

Instructions

1. Soak the mung beans for seven hours in lots of water. Drain, rinse the mung beans and discard the soaking liquid.
2. Put all the ingredients except the scallions, tomato and cilantro in a blender or food processor. Blend or process until you have a smooth and light batter. Transfer the batter into a bowl.
3. Stir in scallions, tomato and cilantro.
4. Spray a good non stick pan with a little oil and wait until it is warm (the original recipe calls for lots of oil, but I find that not necessary). Pour about 1/3 cup of the batter in the center of the pan. Spread the batter with the bottom of a large spoon and form a pancake.
5. Wait until the bottom part seems done. Turn around and bake the other side.
6. Enjoy!

I dipped with a little tamari soy sauce, but can be eaten plain. Also keep your eye on the pan as they brown quite quickly (at least for me ;D).

Tags: beans, breakfast, recipe