These pancakes are a delicious alternative to ordinary pancakes and are much easier to digest and healthy – this recipe calls for mung, or moong beans. These green-coloured beans are also known as green gram. They are an Ayurvedic superhero – easier to digest than other legumes. They are nourishing, nutritious and help with the proper absorption of nutrients. Hope you enjoy making them!
For the pancakes:
1 cup of moong beans (soaked in water overnight)
3/4 cup of water
1 cup of coriander
2 coves of garlic
1tsp salt
1/4 teaspoon of powdered tumeric
Pinch of curry powder
1 shallot
5 tbsp of cooking oil
For the sauce:
1 1/2 cups of natural yoghurt
1/4 teaspoon of salt
Pinch of ground black pepper
Method:
1: Cover beans in water. Cover with a tea towel. Soak beans overnight. Discard water before cooking.
2: Stir the salt and pepper into the natural yoghurt. Leave on side for later.
3: Place all the ingredients apart from the cooking oil into a blender with a 3/4 cup of fresh water and blend until smooth.
4: Pour mixture into a jug, or bowl.
5: Add 1 tbs of oil to a non-stick frying pan and preheat on a medium heat.
6: (Be sure to stir the batter each time before putting it in the pan for an even consistency) Add about 1/3 of a cup of the mixture into the centre of the pan. Use the back of a spoon to spread the batter out into a circular shape until its around a 7 inch circle. Do this carefully and try not to disturb the bottom layer when smoothing it out.
7: Cook for two minutes until the pancake feels like it is ready to be flipped. Flip over and cook for another 2 minutes.
8: Transfer to a plate and serve with the yoghurt….mmmmmmn delicious!