Nepali Mung Ko Roti is a savory pancake made with split mung beans, fantastic plant-forward recipe for light lunch or a snack.
Nepali Mung Ko Roti is a savory pancake, minimally seasoned with ginger, carom seed (jwano in Nepali), and chili pepper. Made with only few ingredients and packed with 9 grams of plant-based protein is a great lunch/dinner/snack option. Nepali mung ko roti is one of my dearest Nepali recipes because my mom and aunts know how much I love this dish and every time I visit them, they remember to pre-soak the split mung beans and make mung ko roti for me. That thought alone is very precious. Another reason is the ease, deliciousness, and wholesomeness of the dish.
You need a handful of ingredients to make Nepali mung ko roti and spices can be adapted to your taste. Here is a quick run-down of ingredients:
Split mung beans: split mung-beans are small, yellow lentils with the husk removed. You may see if referred as moong dal/mung beans. Since the beans are split, they cook faster compared to whole mung beans (the green variety). For this recipe, you need to soak split mung beans for 8-12 hours.
You can easily buy split mung beans from an Indian/Asian grocery stores in the dry goods section. Besides making mung ko roti, split mung beans are a perfect candidate for daal and khichdi.
Aromatics/Spices: I typically add a small knob of ginger and chilies for flavor. Spices like caraway seed (jwano/ajwain) and asfoetida powder (hing) are great for taste and digestion esp, if you have difficulties with beans. If you don’t have caraway seed and asfoetida, cumin seed or a small pinch of cumin powder will work too.
Cooking oil: I personally prefer mung ko roti cooked in ghee but for those following vegan/dairy-free lifestyle, use neutral oil such as avocado, canola, sunflower oil works great.
Making Nepali mung ko roti is a fairly simple affair. You need to pre-soak the beans, then blend everything to a pancake like consistency, and cook them on a non-stick pan.
A good blender is helpful to achieve a smooth texture. If needed, blend mung beans in batches until you achieve a smooth, pancake like batter.
Nepali mung ko roti tastes best when it hot, straight off the pan but they store and reheat really well. I make a batch, eat a couple and store the rest in the fridge. You can enjoy Nepali mung ko roti as a main dish with a side of pickle/yogurt/sauteed veggies…or cut them into wedges as a snack.
Nepali Mung Ko Roti
For 6-8, 6” mung ko roti
1 cup split mung beans, dry
1 small knob, ginger
2 green or red chilies, optional
¼ teaspoon salt
½ teaspoon caraway seed (jwano/ajwain seeds)
pinch of asfoetida (hing)
about ½ cup water (add slowly as needed)
2-3 tablespoon ghee/oil for cooking
Rinse and soak mung beans in water for 8-12 hours.
Drain the water from mung beans. Add mung beans, knob of ginger, chilies into the blender. Add water slowly as needed. For me, it normally takes about ½ cup of water for 2 cups of soaked mung beans. Blend until it reaches a smooth, pancake consistently.
Transfer the batter into a bowl. Add caraway seed, pinch of asfoetida, and salt. Leave the mong ko daal roti batter to rest for 10-15 minutes on your counter top.
Heat a non-stick pan (I use 8” pan) over medium heat and add about 1-2 teaspoon ghee/oil. Use a ladle (2 oz) or a measuring up (¼ cup) and pour the batter into the pan and level it smooth. I make mine about 6” diameter so its easy flip and it fits my pan better. You can adjust the size based on your pan.
Cook mung ko roti for 2-3 minutes over medium heat then flip the roti using a spatula. Cook for another 1 minutes. Add ghee/oil as needed. Once cooked, mung ko roti should easily peel off the pan. If it’s sticking to the pan, either you need to cook a little bit longer or add more oil/ghee.
Once cooked, you can serve Nepali mung ko roti hot as a main dish or a snack. Store the leftover roti, wrapped in a foil or an air-tight container for 3-5 days. Reheat the roti in a microwave for 1 minutes or on a stove top with some oil.