Tuesday, February 19, 2013

Green Mung Bean Pancake

It feels like I have been sick almost every month this winter. And because my little one just doesn't understand the meaning of "let me take a breather" yet (though he is slowly getting aware that it's not much fun when I am not well), it feels like a drag to do everyday chores. Why , oh, why does the cold virus have to be this adamant and nasty !! ? It's come to a point where no amount of chinese take outs , soups are making the mark they should when one falls sick (you know what I mean, don't you?)...

The thing about Parenting I learnt through this experiencd is, you can't just take a decision like " I am not feeling upto it today, so I won't do it. I am going to sleep to oblivion today " , and neither will this kinda thought, cut it : " Maybe I will just order from out just until I feel better ", no....coz, (1) There is a pair of little hands and feet all excited about playing peekaboo (2) take outs works for max two afternoons, then it's just "blah" for little tastebuds :-P .....hmm

So with these thoughts, I decided to go the middle way, do something easy as well as healthy . These whole green Moong Bean pancakes are super easy because the batter does not need fermentation, and it's tasty and loaded with fiber and nutrients (did I get your attention now ? ;-) , well then read on.....

I had posted the recipe of lentil pancakes a very long time back. This one is different though, since it has Mung Bean as the main ingredient than several lentils. Infact it's a cup of mung beans, and a little less than1/4 cup of rice ground with onion and ginger for the awesome flavor. You can sprout the Mung Bean if you like before grinding it (though it will take few says), or buy sprouted ones (according to me, not worth buying as it's every bit expensive, when you can as easily sprout at home).

I made these Pancakes today and topped it with sliced onion before flipping it to cook both sides. It was very well enjoyed by me and bub.

Here goes the recipe:

To soak together:

1 cup Green Mung Bean
White rice : 2 tablespoons

To grind with the above soaked ingredients:

1/2 cup sliced onion
1 tablespoon ginger minced
Leftover Cooked rice : 1 cup (optional, but I believe, helps crisp the pancake)

Water: just enough to run your grinder or blender.

How to make the batter:

Make sure the beans and rice are soaked atleast until the beans look well hydrated. I soaked overnight to make things easier. Grind everything to a smooth batter.

How to make pancakes:

The batter will be thick, bit spreadable. I will share a tip that works everytime for me when I make "dosa" or Indian Pancakes. I hope it works for you too.
Make sure your (nonstick) pan is fairly hot, not very very hot (else the batter will disintegrate while spreading), but  medium high hot. Then reduce the burner to low, just before dropping the batter and spreading. Once you finish spreading in concentric circles starting from center, again increase the heat back to medium high.

Arrange few thin slices of onion when the batter is still raw so that the onion sticks. Apply few drops of oil along sides and few drops on top. Cover for few seconds (10-15), uncover, if the edges start looking a little more than light brown , flip over to cook the other side. Reduce heat. Then fold it and stack it on a plate. Don't forget to again crank up the heat before making the rest of the pancakes the same way.

These go well with Ginger chutney, Coconut chutney or Sambar. But we enjoyed it as it is for breakfast. Bub enjoyed it with his cup of "Meekkh" (as in milk ;-) and I enjoyed it with my Ginger - Lemongrass chai :-)

Hope you liked this post as much as I loved sharing it with you :-)

Stay warm this remaining winter dear readers :-) ..... Spring is not far far ahead !

MK :-)


Arthy Suman said...

Perfect pancake for my lunch n dinner

Rumana Ambrin said...

Very healthy..

murraya koeniji said...

Thank u so much for your comments :-) !

Rosa's Yummy Yums said...

Scrumptious and healthy! A great recipe.



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