Ramadan Recipes: Green Pancakes with Spicy Chutney

by Mozzified Contributor Shaina Shealy


Ingredients for Pancake Batter:

  • 1 C green mung beans
  • 1/2 tsp cumin
  • 1 onion, chopped
  • salt
  • cayenne pepper or fresh chili to taste
  • 3 or 4 curry leaves
  • half cup water

Ingredients for Spicy Chutney:

  • 1 carrot
  • 1 cucumber
  • 1/2 cup plain yogurt
  • handful (about 8) walnuts (you can substitute any nuts.. I used cashews the first time and it turned out delicious!)
  • chili flakes
  • small onion
  • salt
  • cumin
  • cilantro for garnish


Soak the mung beans for 3-4 hours or overnight. Blend them with all ingredients until runny green paste coagulates (I used frozen curry leaves, and before I added them to the mixture I heated them in oil to bring out the flavor). The paste should be blended well, but still a bit gritty.

Add all chutney ingredients into food processor and puree. Then, garnish with cilantro for freshness.

When you’re ready for a healthy breakfast, heat a small drop of oil in a pan or skillet.

Pour mixture onto pan and smooth into a thin layer depending on desired crispness (the thinner, the crispier).

Like making crepes, this may take a few tries before you get it just right.

Shaina Shealy is a graduate student at UC Berkeley’s School of Journalism, where she focuses in Multimedia. Follow her on twitter @shainashealy.