Mung Bean Pitha Sandwich: A Healthy & Delicious Fusion Breakfast
6 hours 20 minutes
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About Mung Bean Pitha Sandwich: A Healthy & Delicious Fusion Breakfast
Start your day with a delightful twist on the classic sandwich! This Mung Bean Pitha Sandwich is a healthy and flavorful fusion recipe, combining the familiar comfort of a sandwich with the wholesome goodness of Indian pitha. Made from a simple blend of mung beans, rice, and aromatic spices, these savory pancakes are naturally gluten-free and packed with protein and fiber.Forget bread! These pitha are crafted into delicious ‘sandwiches’ filled with your choice of savory or sweet ingredients. The recipe suggests a creamy paneer filling with coconut and raisins, but feel free to get creative!Perfect for breakfast, brunch, or a light snack, this innovative recipe is a unique and satisfying way to enjoy a healthy and delicious meal. Get ready to impress your family and friends with this exciting fusion dish!
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Recipe Time & More
Prep6 hours
Cook20 minutes
Total6 hours 20 minutes
Ingredients
For the Pitha Batter:
- 1 cup Mung Bean green, split mung beans, whole; soak for at least 5-6 hours
- 1 cup Rice raw, long-grain; soak for at least 5-6 hours
- 1/2 tsp Baking Soda use only in cooler weather to aid fermentation
- 1 tbsp Fennel Seeds finely ground
- 1.5 tsp Salt adjust to taste
For the Paneer Filling:
- 1 cup Cottage Cheese crumbled, indian cottage cheese
- 1 cup Coconut freshly grated
- 1 tbsp Raisins
- 1/2 cup Sugar
Other:
- 2 tbsp Sunflower Oil or other cooking oil, for greasing the pan
Instructions
Prepare the Batter
- Soak the moong dal and rice separately in water for at least 5-6 hours. Drain the water and blend the soaked ingredients into a smooth batter using a little water. The consistency should resemble dosa batter.
Ferment the Batter
- If using, add baking soda to the batter (only necessary in cooler temperatures). Let the batter ferment for 4-6 hours, or overnight in a warm place. Fermentation time will depend on the temperature; it may take less time in warmer weather.
Prepare the Filling
- Crumble the paneer and mix it with the grated coconut, raisins, sugar, ground fennel seeds, and salt. For an authentic touch, consider using homemade chenna.
Cook the Pitha
- Lightly grease a flat iron skillet or griddle with sunflower oil. Heat the skillet over medium heat. Pour 1/4 cup of batter onto the hot skillet and spread it thinly into a small circle.
Assemble the Sandwich
- Spread a spoonful of the paneer filling over the partially cooked pitha. Pour another 1/4 cup of batter on top of the filling and spread it gently to cover the filling.
Finish Cooking
- Flip the pitha and cook the other side for another minute, or until both sides are golden brown and cooked through.
Serve
- Serve the Mung Bean Pitha Sandwiches warm. Enjoy!
Recipe Notes
Expert Tips for Perfect Pitha Sandwiches
- Soaking is Key: Soaking the moong dal and rice adequately is crucial for a smooth and flavorful batter. Longer soaking times yield better results.
- Filling Variations: Experiment with different fillings! Try a spiced potato filling, a sweet coconut and jaggery filling, or even a savory vegetable mix.
- Adjust Thickness: Adjust the amount of batter used per pitha to achieve your desired thickness. Thinner pitha cook faster.
- Don't Overcrowd the Pan: Ensure you don't overcrowd the pan when cooking the pitha. This will ensure even cooking and prevent sticking.
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Recipe Nutrition
Calories: 320kcalCarbohydrates: 39gProtein: 7gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 855mgSugar: 27g
Sai Priya
Articles: 34
5 Comments
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Looks so wonderful! Thanks for posting.
Such a tasty dish! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
This looks so good! Appreciate the share.
Looks so incredible! Thank you for sharing.