Mung Bean Pancakes with Fermented Tamarind Sauce
A traditional Indian dish using fermented tamarind paste and stone-ground mung beans, embodying authentic South Indian street food heritage. This indian-inspired vegetarian 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.
Ingredients
- 200g mung beans
- 3 tbsp tamarind paste
- 1 tbsp jaggery
- 100ml coconut milk
- 2 green chilies
- 1/4 cup fresh coriander
- 1 tsp ginger
- 2 tbsp coconut oil
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Cook for 3 minutes until edges brown, flip, and cook for another 2 minutes until golden. Repeat until all batter is used.
- Step 6: Serve hot pancakes with 1/4 cup tamarind sauce drizzled over each, garnished with extra chopped coriander.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mung Bean Pancakes with Fermented Tamarind Sauce take to make?
Total time is about 192 minutes (180 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mung Bean Pancakes with Fermented Tamarind Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mung Bean Pancakes with Fermented Tamarind Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mung Bean Pancakes with Fermented Tamarind Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mung Bean Pancakes with Fermented Tamarind Sauce?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
