Looking for a savory and delicious breakfast that you can put together easily? You’ve got to try your hands at these savory breakfast cakes.
They need just a handful of ingredients and a few minutes of kitchen time to make, and are sure to be a total hit with everyone in the household.
Ready to give this interesting recipe a try? Here’s all you need to know about making it the right way.
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Ingredients For the Recipe
To make these savory breakfast cakes, here is what you will need.
For the savory cakes
- Green moong gram: ½ cup
- Cumin seeds: 1 tsp
- Coriander leaves: A bunch
- Ginger garlic paste: ½ tbsp
- Green chilies: 2
- Salt: 1 tbsp
- Water: ¼ cup
- Oil: 1 tbsp
- Turmeric powder: A pinch
For the tempering
- Oil: 1 tbsp
- Mustard seeds: 1 tsp
- Curry leaves: 8-10
- Prepared Savory cakes
How to Make the Savory Breakfast Cakes
Once you have your ingredients ready, here is what you will need to do to make the savory breakfast cakes.
Soak the green moong gram in enough water for about 2-3 hours.
Drain the water and transfer the soaked green gram to a blender.
Add cumin seeds, ginger garlic paste, coriander leaves, green chilies, salt, and water.
Blend into a smooth paste. You can add more water if required.
Next, heat oil in a pan. Add turmeric powder. Saute.
Add the blended paste to the pan and mix well. Cook for 4-5 minutes or until it starts separating from the pan.
Grease a plate with oil and transfer the paste to the plate. Shape it into a square of at least 1 cm thickness. Let it cool down.
Once it’s cool enough, cut small squares and keep them aside.
Heat oil in a flat pan or tawa. Add the mustard seeds and curry leaves. Saute.
Transfer the cut squares onto the pan/tawa and let it cook for a few minutes. Keep flipping so that the pieces do not burn on one side.
Serve hot as a savory healthy nutritious breakfast.
Frequently Asked Questions
These savory breakfast cakes are super simple and need very little ingredients. If you really want to add other spices and seasonings and bring in a bit of variation, you could do that too.
Another great idea is to add some chopped or diced veggies of your choice into the tempering along with the squared savory cakes to make your breakfast more fiber rich. Veggies like zucchini, carrots and bell peppers are great, because they’re super versatile. 
Your leftover savory breakfast cakes can be refrigerated and stored for up to 5 days. I would recommend using an airtight container to keep the refrigerator smells away.
You can reheat these in the microwave with a sprinkle of water or steam them until they are nice and soft again. 
Tips & Tricks to Make the Savory Breakfast Cakes
Ready to try out this recipe? Here are a few more tips and tricks you might want to take note of before you get started making these savory breakfast cakes
- You can also use a mix of two or more dals instead of using just green gram. Yellow moong dal is a great option because it has a very subtle flavor that works well with this recipe.
- To make these savory cakes softer, you can add some fine semolina into the mixture with a bit of water to get it to the right consistency, let it rest for 15 minutes or so, and then follow the rest of the recipe as is.
- Remember to keep stirring the mixture while you’re cooking it in the pan. This will ensure that it is all cooked through.
- I would recommend using a heavy bottomed pan, ideally a non-stick pan to do this process. This will not just cook the mixture all throughout, but will also ensure that it doesn’t end up burning or sticking to the pan.
- To make the savory cakes more tangy and delicious, you can use yogurt instead of the water into the green gram mixture.
- To lend these savory cakes a bit of texture, you can also add some sesame seeds or crushed peanuts into the tempering.
Serving Ideas & Suggestions
These delicious and flavorful breakfast cakes can be enjoyed on their own as a healthy breakfast. You can also serve them with a dipping sauce or chutney on the side if you really want to go the extra mile. These can also be enjoyed as a healthy tea time snack.
Loved how easy it was to make this delicious and healthy breakfast? Looking for some more breakfast recipes to try out? Here are a few good ones you might want to take a look at.
📖 Recipe
Savory Breakfast Cakes
Ingredients
Ingredients For the savory cakes
- ½ cup Green moong gram
- 1 teaspoon Cumin seeds
- 1 bunch Coriander leaves
- ½ tablespoon Ginger garlic paste
- 2 Green chilies
- 1 tablespoon Salt
- ¼ cup Water
- 1 tablespoon Oil
- 1 pinch Turmeric powder
Ingredients For the tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 10 Curry leaves
- 1 bowl Prepared Savory cakes
Instructions
- Soak the green moong gram in enough water for about 2-3 hours.
- Drain the water and transfer the soaked green gram to a blender.
- Add cumin seeds, ginger garlic paste, coriander leaves, green chilies, salt, and water. Blend into a smooth paste. You can add more water if required.
- Next, heat oil in a pan. Add turmeric powder. Saute.
- Add the blended paste to the pan and mix well. Cook for 4-5 minutes or until it starts separating from the pan.
- Grease a plate with oil and transfer the paste to the plate. Shape it into a square of at least 1 cm thickness. Let it cool down.
- Once it’s cool enough, cut small squares and keep them aside.
- Heat oil in a flat pan or tawa. Add the mustard seeds and curry leaves. Saute.
- Transfer the cut squares onto the pan/tawa and let it cook for a few minutes. Keep flipping so that the pieces do not burn on one side.
- Serve hot as a savory healthy nutritious breakfast.
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