Mung Bean Pancakes

Mung Bean Pancakes

aka “Pesarattu”, a very healthy dosa that we often make at home to eat for breakfast or lunch. We serve this dosa with garlic-chili dry chutney or butter & podi. The kids love eating it with ketchup! I got this recipe originally from my dear Mother-In-Law years ago. I have changed it slightly but the flavor is all true to the original.

Mung Bean Pancakes

Serves 4

  • 2 cups mung beans (whole)
  • 1/2 cup rice (long grain, white)
  • 2 tsp cumin seeds
  • pinch of hing/asafoetida
  • 1 tsp salt
  • 1 medium onion, finely chopped
  • 2 green chilis, finely chopped (optional)
  • 1/2 cup cilantro, finely chopped

Method 1: Soak the mung beans in water for 2-3 days, until they have just started to sprout. Start soaking the rice at least 2 hours before you will need it (for example, if your sprouts are ready and you are going to make the dosas the next morning for breakfast, go ahead and soak the rice overnight). OR

Method 2: Soak the mung beans and rice in the same water overnight.

When your mung beans and rice are ready to go, place them in a blender along with the cumin seeds, hing, and salt. Add water to just above the level of the mung beans. Blend to a fine paste/batter. This should be medium-thick – pourable but not too wet. Pour this mixture into a bowl and add the onion, chilis and cilantro. Mix well and check the level of moisture – it should be similar to a pancake batter but it will be a little chunky because of the added vegetables.

Heat a flat skillet or pan (I use cast-iron) over medium heat. When hot sprinkle about 1/4 tsp of oil into the pan and spread around. Pour about 1/3 cup of the batter into the center of the pan and quickly spread it out with the back of your spoon into a circle with a thickness of about 1/2″. Sprinkle a few drops of oil over the top of the dosa and cover with a lid. Allow to cook until the bottom starts lightly browning.

Flip with a spatula (and leave the lid off) while it browns on the bottom. When the color looks good, remove it from the pan and serve. These are definitely best eaten hot with chutney (but you can easily reheat them if needed).


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