Mung Bean Pancakes with Fermented Tamarind Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Indian dish using fermented tamarind paste and stone-ground mung beans, embodying authentic South Indian street food heritage. This Indian-inspired vegetarian recipe, ready in about 192 minutes, layers mung beans, tamarind paste, jaggery into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 180 min Cook: 12 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 200g mung beans in 2 cups water for 6 hours, then drain and grind into a smooth batter with 1/2 cup water until no lumps remain.
  2. Step 2: In a small bowl, mix 3 tbsp tamarind paste with 1 tbsp jaggery and 2 tbsp warm water until dissolved, then stir in 100ml coconut milk.
  3. Step 3: Finely chop 2 green chilies, 1 tsp ginger, and 1/4 cup fresh coriander, then mix with the mung bean batter until combined.
  4. Step 4: Heat 2 tbsp coconut oil in a nonstick skillet over medium heat. Pour 1/4 cup batter per pancake into the skillet, spreading thinly to 4-inch circles.
  5. Step 5: Cook for 3 minutes until edges brown, flip, and cook for another 2 minutes until golden. Repeat until all batter is used.
  6. Step 6: Serve hot pancakes with 1/4 cup tamarind sauce drizzled over each, garnished with extra chopped coriander.

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