Mung Bean Pancakes | High Protein Recipe

Hello everybody,

I hope you are all doing well after many difficult Christmas parties. I am sure you plan to eat healthily and more easily starting today.

With that in mind, I am sharing a recipe with you all. I'm a vegetarian, so I find it very difficult to find some good sources of protein that aren't too high in carbohydrates. So I tried these pancakes and they turned out to be excellent. In fact, they are now a staple on me and have replaced the regular dosas. And are done once every 10 days. Mung beans are very good for health, they are also very low in fat. They are an excellent source of amino acids and proteins, as well as a good amount of fiber. And best of all, they are low in calories, one cup of mung beans contains around 60 calories.

So let's start, you can call it mung bean pancakes, dosas, etc.

Ingredient servings -2

• Mung beans – 1 cup (you can also use sprouted mung beans for a healthier option)

• Green chilli and ginger paste – 1 tbsp

• Coriander leaves – 2 tbsp (optional)

Recipe – step by step

Measure 1 cup of mung beans, pluck, and wash 3-4 times.

Soak the beans in plenty of water overnight or for 6-7 hours.

After we've soaked them, let the excess water drain off. In another vessel we need it for grinding and add rice flour and ginger-green chili paste as well as coriander leaves to the beans.

Add some water and grind to a thick paste. Note that you need to add the required amount of water yourself in this step. If the water is added after grinding, it will not mix well with the batter. Remove the batter in a bowl and add salt.

Now put a frying pan over the heat, pour in a paddle filled with batter and spread thinly. Then add ghee, butter or oil. I didn't add it as it was a coated pan. Cook until a little brown.

Serve with green coriander chutney, Mysore chutney and sprinkled with paner. Make your variations.

Try it out and let me know how it flared up 🙂!

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