Ever had a savory pancake that not only satisfies your cravings but also fills you with wholesome goodness? Moong Bean Pancakes are exactly that! These beauties pack a punch with split yellow lentils that create a creamy texture, combined with colorful veggies that make them a visual treat. Plus, they’re crazy easy to whip up, which makes them the perfect meal any day of the week.
Why Make This Recipe
Why should you rush to the kitchen and try this recipe? First off, cleanup is a breeze. Who has time for a pile of dishes after a long day? Second, it’s budget-friendly — you can get great flavor without burning a hole in your wallet. Lastly, these pancakes are family-approved. You can serve them as a fun dinner or a hearty breakfast without complaint from anyone at the table! 😄
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups split yellow lentils (moong dal)
- 1 onion, chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, chopped
- 1 cup chopped spinach
- 2 tsp cumin seeds
- 2 tbsp flax seed powder (optional)
- 1 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp ajwain or carom seeds
- Salt to taste
- 2 cups water
Directions
Ready to bring your pancake dreams to life? Let’s dive in:
- Wash the moong dal in running water and soak them in lukewarm water overnight or for at least 4 hours.
- Drain the water and grind the soaked lentils to a smooth paste, adding a little water for thick pouring consistency.
- Transfer the paste to a mixing bowl and add chopped spinach and cilantro.
- Stir in flax seed powder (if using).
- Add chopped onions, jalapeños, cumin seeds, ajwain/carom seeds, turmeric, salt, and chili powder. Mix well, adding water until you achieve a pouring consistency.
- Heat a skillet and pour a ladle full of batter in the center, spreading it into an even round shape.
- Drizzle oil around the pancake and cook for 2-3 minutes until brown spots appear. Flip and cook the other side until brown.
- Serve the pancakes with ketchup, mayo, or green chutney.
How to Make Moong Bean Pancakes (Overview)
Making these pancakes is as easy as 1-2-3. First, you soak and grind those lentils to create a smooth batter full of flavor. Then, mix in your favorite veggies – feel free to get creative! Finally, cook them in a skillet until golden brown and crispy. Pro tip: Don’t rush the cooking time; let those brown spots form because they are the secret to deliciousness! 🍽️
How to Serve Moong Bean Pancakes
Serve these pancakes hot off the skillet for maximum enjoyment! Picture this: a beautifully golden pancake, drizzled with a bit of oil, crispy on the edges with a soft center. Pair them with a tangy green chutney or a dollop of creamy mayo for that perfect contrast in your mouth. The crunch, the color, the aroma — it’s a feast for the senses! 😋
How to Store Moong Bean Pancakes
Got leftovers? No problem! These pancakes can stay fresh in the fridge for up to three days. Just make sure they’re in an airtight container. Want to prep them ahead of time? You can freeze cooked pancakes for about a month! Just pop them in the toaster or a skillet to warm them up again. Easy-peasy!
Tips to Make Moong Bean Pancakes
Here are a few quick insider tricks to level up your pancake game:
- Soaking time matters! For the best texture, don’t skip out on the overnight soak.
- Feel free to swap in other veggies like bell peppers or corn for an extra kick.
- Add more water to your batter for a thinner pancake if that’s your jam!
- Spice it up with more chili powder if you love heat! 🌶️
- Top off with some avocado slices for a modern twist on the classic pancake!
Variation
Want to jazz up your Moong Bean Pancakes? Try adding garlic and ginger for a flavor punch. You can also veganize them easily by skipping the optional flax seed powder. How about some zesty lemon juice for an extra zing? The possibilities are endless! 🍋
FAQs
1. Can I use different legumes?
Absolutely! You can try black beans or chickpeas but may need to adjust cooking times.
2. Can I make these pancakes ahead of time?
Yes! Just cook and store them in the fridge or freezer. Reheat before serving for best results.
3. Can I bake these instead of frying?
Certainly! You can pour the batter onto a baking sheet lined with parchment and bake at 400°F (200°C) until golden for a healthier version!
📌 Pin this recipe for your next cozy dinner night!
Moong Bean Pancakes
Ingredients
Method
- Wash the moong dal in running water and soak them in lukewarm water overnight or for at least 4 hours.
- Drain the water and grind the soaked lentils to a smooth paste, adding a little water for thick pouring consistency.
- Transfer the paste to a mixing bowl and add chopped spinach and cilantro.
- Stir in flax seed powder (if using).
- Add chopped onions, jalapeños, cumin seeds, ajwain/carom seeds, turmeric, salt, and chili powder. Mix well, adding water until you achieve a pouring consistency.
- Heat a skillet and pour a ladle full of batter in the center, spreading it into an even round shape.
- Drizzle oil around the pancake and cook for 2-3 minutes until brown spots appear.
- Flip and cook the other side until brown.
- Serve the pancakes hot with ketchup, mayo, or green chutney.