Crispy Savory Mung Bean Pancakes (Pesarattu)
40 minutes
886 reads
About Crispy Savory Mung Bean Pancakes (Pesarattu)
Awaken your taste buds with the irresistible crunch of Pesarattu, crispy savory mung bean pancakes that redefine breakfast. These South Indian delights offer a protein-packed, flavorful start to your day, leaving you feeling energized and satisfied.Made with a wholesome blend of mung beans, rice flour, and a touch of wheat flour, each bite bursts with aromatic spices like cumin, ginger, garlic, and green chilies. The simple preparation makes them a perfect weekday breakfast champion.Naturally gluten-friendly and endlessly customizable, Pesarattu pairs perfectly with your favorite chutneys or a dollop of cooling yogurt for a complete and balanced meal.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Batter
- 1 cup Mung Beans split, green gram
- 2 Tbsp Rice Flour
- 2 Tbsp Whole Wheat Flour whole
- 1/4 tsp Cumin Seeds
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Ginger-Garlic Paste
- 1/4 tsp Chili finely chopped, green
- 2 Tbsp Oil for cooking
Instructions
- Wash the mung beans thoroughly and soak them in water for at least 4 hours, or preferably overnight. This helps soften the beans and makes them easier to grind.
- Drain the soaked mung beans and grind them coarsely in a blender or food processor. Add a little water if needed to facilitate grinding, but aim for a thick paste. Avoid making it too watery.
- Transfer the ground mung bean paste to a large bowl. Add the rice flour, whole wheat flour, cumin seeds, salt, ginger-garlic paste, and chopped green chili. Mix all the ingredients thoroughly until well combined.
- Gradually add water to the batter, a little at a time, while whisking continuously. The batter should be thick but pourable, similar to pancake batter. Adjust the consistency as needed.
- Heat a non-stick skillet or tawa over medium heat. Add a tablespoon of oil to the hot pan and spread it evenly.
- Pour a ladleful of batter onto the hot pan and spread it into a thin circle using the back of the ladle. Drizzle a little more oil around the edges of the pancake.
- Cook for 2-3 minutes, or until the edges start to turn golden brown and the surface looks cooked. Flip the pancake and cook the other side for another 1-2 minutes until golden brown and crispy.
- Serve the hot, crispy mung bean pancakes immediately with your favorite chutney or yogurt. These savory pancakes are a delicious and healthy way to start your day.
Recipe Notes
Good To Know
- For extra crunch and flavor, add finely chopped onions, grated carrots, or chopped spinach directly into the batter before cooking.
- To achieve evenly crispy edges, spread the batter thinly on a well-heated skillet and drizzle a few drops of oil around the edges as it cooks.
- If you prefer a gluten-free version, replace the wheat flour entirely with more rice flour or a blend of chickpea and rice flour, which will still maintain the pancake’s structure and taste.
Expert Tips
- Don't overmix the batter; a few lumps are okay. Overmixing develops the gluten and can make the pancakes tough.
- Let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax, resulting in lighter, fluffier pancakes.
- Adjust the heat as needed. If the pancakes are browning too quickly, lower the heat. If they're cooking too slowly, increase it.
Storage Instructions
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat on a skillet or in a toaster for best texture before serving.
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Recipe Nutrition
Calories: 157kcalCarbohydrates: 7gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mg
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This is a fantastic recipe! Thanks for sharing.
Looks so delectable! Thanks for posting.
Yum! This recipe is a must-try.
This is awesome! Can’t wait to cook it.
Such a flavorful dish! Can’t wait to taste it.