Ingredients with Measurements:
- 1 cup mung beans, soaked overnight
- 1/2 cup rice flour
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon baking powder
- 1/2 cup water
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Blender or food processor
Step-by-step instructions:
1. Drain the soaked mung beans and rinse them thoroughly.
2. In a blender or food processor, blend the mung beans with water until you get a smooth batter.
3. In a mixing bowl, combine the mung bean batter with rice flour, scallions, cilantro, salt, cumin powder, coriander powder, turmeric powder, and baking powder. Mix well.
4. Add water to the batter until you get a pancake batter consistency.
5. Heat a non-stick skillet or griddle over medium heat.
6. Add a tablespoon of vegetable oil to the skillet or griddle.
7. Pour a ladleful of batter onto the skillet or griddle and spread it into a circle.
8. Cook the pancake for 2-3 minutes on each side or until golden brown.
9. Repeat with the remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Protein: 4g
Substitutions for ingredients:
- You can use chickpea flour instead of rice flour.
- You can use any herbs or spices you like instead of scallions and cilantro.
Variations:
- You can add chopped vegetables like carrots, bell peppers, or zucchini to the batter.
- You can make the pancakes spicier by adding chili powder or cayenne pepper.
Tips and tricks:
- Make sure to rinse the mung beans thoroughly to remove any dirt or debris.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- You can keep the pancakes warm in a low-temperature oven until ready to serve.
Storage instructions:
- You can store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the pancakes in a toaster oven or microwave until warm.
Presentation ideas:
- Serve the pancakes with a dollop of yogurt or sour cream on top.
- Garnish with chopped herbs or scallions.
Pairings:
- Serve the pancakes with a side of salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more rice flour to the batter.
Food safety advice:
- Make sure to soak the mung beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Mung bean pancakes are a popular street food in Korea.
Flavor profiles:
- The pancakes are savory and slightly spicy with a crispy exterior and a soft interior.
Serving suggestions:
- Serve the pancakes as a main dish or as an appetizer.
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Region: Chinese