Savoury lentil Pancakes: Soaked mung bean

Split mung bean pancake

We’ve had our share of panckes made from flour in various forms so this time  I decided to try something different. Crepes made for various lentils are a common snack in Indian cuisine. Lovingly called a Cheela, it is a must have when you decide to visit India.

With its filling ranging for the usual spiced potatoes, cottage chees & peas to excotic dry fruits, it is bound to become a favourite. These crepes go well with a relish, chutney & dips and are have one or multiple served as an accompliment. How to make these is fairly simple! Lentil Pancakes with raspberry relish Ingredients 

  • 200 g split mung beans, washed and soaked over night
  • 1 tsp chilli powder
  • 1 bunch mint leaves, chopped
  • salt, to taste
  • raspberry relish
  • 600 ml water


Wash and soak the lentils in water over night. Drain the lentils in the morning and reserve the water.

Grind the lentils to a fine consistency using a mixer. Add the reserved water little by little to ensure that you form a thick batter (pancake consistency). Don’t add all the water as the batter may become too thin and won’t spread.

Add the seasoning and chopped mint leaves and mix well.

Heat a non-stick pan and oil using cooking spray or a tsp of oil. Using a tissue paper, spread it evenly and wipe off the excess.

When the pan is  mild hot, ladle a spoonfull of the batter and spread out evenly. Cook for 3-4 minutes on one side till you see air bubbles rising on the sides. Flip it and cook the other side for 2-3 minutes.

Serve with a braised carrots and cauliflower and some raspberry relish.

Perfect start to a weekend!!!

One comment

  1. crustabakes · · Reply

    This sounds really tasty with all that herbs and spices! YUMM!

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