Steamed Mung Bean Savory Cake| Breakfast recipe|Vegan

These grab and go breakfast savory cakes are loaded with proteins, vitamins and minerals. They are easy to make and can be enjoyed as leftovers for lunch and dinner. They can be made under 30 mins with just few ingredients.

The mung beans are soaked in water and ground into paste.. It is the made into a thick batter and then made into a cake. You may call this as ‘Dhokla’ because of the similar texture. Once you have the batter ready, you can easily convert it into cakes. Mung beans do not have a strong flavor, they work well in a variety of dishes. They add grainy texture to the meal. You can try experimenting with them and incorporating them into different recipes like dal, dosa, idli, cheelas etc.


 

Ingredients for the Savory cake:

1 cup yellow Mung Beans/ Moong dal
1tbsp rice flour
1/2 inch grated ginger
Salt to taste
1/2 tsp red chili powder
2 tbsp cilantro chopped
2 tbsp grated carrots
1/4 cup chopped onions
1/4 water (For grinding mung beans)
1 tsp Eno fruit salt

For tempering (optional):
Oil
1 tsp Mustard seeds
1 tsp Urad dal/ split black lentils
Hing/ Asafoetida
Curry leaves

Method:

• Soak mung beans in water overnight or at least 4 hours.

 

• Drain the beans and grind them into smooth paste using 1/4 cup of water.
• To the mung bean, add all the ingredients except eno and mix it well.

 

• Make tempering and add it to the batter and mix.

• In a large vessel, heat 3 cups of water and bring it to a boil.
• Going back to the batter, add eno to it and beat it well for a minute.

• Grease a 6” or 7” cake pan and pour the batter in it. Keep the cake pan in the large vessel for steaming .

.  

• Steam the cake 12-13 minutes or until the inserted knife comes out clean.

• Let the cake cool down a bit and then cut. Serve the cake with avocado cilantro spread on top and enjoy the slices.