Desi Hype

The Indian Pancakes!

There can be some hardship in everything, excluding eating indian pancakes.

Light, soft, comforting, and delightful, indian pancakes are one of the finest choices when it comes to breakfast meals or evening snacks, and even for ‘breakfast-for-dinner’ options. These foamy cousins of crepes are very versatile from being sweet to salty, to crunchy and chewy, and take the place of being an ever-favourite, easy-to-cook dish for all. But, that’s not all about pancakes. 

‍These delightful snacks can be made ready quite effortlessly. Another add-on to the list is that you can make it with fruits, vegetables, cereals, and many more components. Here are a few distinct recipes for your cravings or your budding toddlers and kids to keep them healthy and integrating variety onto their plate as well.  Adults could also dig in and enjoy these exciting recipes. 

Enjoy these really easy-peasy and swift pancake preparations to relish your snacks-time with something flavourful and with a splash of nutrition for your health.

Mung Bean Pancake Recipe

INGREDIENTS

1 cup yellow split mung beans, cleaned 3-4 times and immersed in abundant of water to cover overnight

Mung bean soak water

½ bunch cilantro (leaves and soft stems)

2 tablespoons fennel seeds

2 tablespoons cumin seeds

Salt to taste

Ghee for frying

DIRECTIONS

  • Add the drenched mung beans to a blender, recollecting their soak water. 
  • Put 1 cup of soak water to the blender to begin with, plus the spices and cilantro.
  • Blend the beans, water, and spices to a soft pancake batter consistency, adding a little bit more water as required.
  • Heat up a cast iron skillet or non-stick frying pan over medium heat. Add about 1 tablespoonful of ghee.
  • Once the pan is hot, but not smoking, scoop the batter onto the pan and swiftly make a circular shape.
  • Cook for 3-4 minutes, or until the underside seems golden. Add a little more ghee on top of the pancake, and then flip.
  • Repeat with the leftover batter. Cook crunchy (more time) or soft (less time), as per your preference.

Serve warm, with savoury garnishes of your choice.

and spicy sauce. 

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  • MUNG BEAN CRÊPES WITH BLUEBERRIES 

INGREDIENTS

1 cup yellow split mung beans, washed 3-4 times and drenched in plenty of water to cover overnight

Mung bean soak water

Ghee for frying

DIRECTIONS

  • Add the soaked mung beans to a blender, recollecting their soak water.
  • Add 1 cup of soak water to the blender to begin with.
  • Blend the beans and water to a thin crêpe batter consistency, putting a little bit more water as required.
  • Heat up a cast iron skillet or non-stick frying pan over medium heat. Add about 1 tablespoon of ghee.
  • Once the pan is hot, but not smoking, scoop the batter onto the pan and rapidly make a thin circle.
  • Cook for 3-4 minutes, or until the underside becomes golden. Add a little more ghee on top of the pancake, and then flip.
  • Repeat with the leftover batter.

Set aside whilst making the crêpe filling.

For enjoying other Indian delicacies, try Desi Hype!

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