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.
- 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!
our Blogs
Recent Articles
Power Of Traditional Indian Food
Power Of Traditional Indian Food With a cuisine so diverse and a population so well-traveled,…
Top Reasons Why You Should Eat Indian Food
Top Reasons Why You Should Eat Indian Food Indian cuisine is diverse and offers something…
How has Indian food been Influenced by the touch of modernity?
How has Indian food been Influenced by the touch of modernity? In what way has…