My mum became a vegetarian for almost 10 years, and during that time was constantly sprouting some sort of bean or pea. There was always a jar of something sprouting away in the fridge, years before it became popular. She had a very healthy diet and I can remember the flavour of the sprouts and the salads she made with them.
Sprouted mung beans add an intense flavour to these beautiful pancakes. If you don’t have time to sprout your own, you can buy sprouted mung beans from health food stores and greengrocers.
Serve with Green coconut chutney, use them to roll up some leftover curry, or have them with eggs for breakfast.
Using a high-speed blender (see tip), grind the sprouted mung beans and chilli, adding a little water as needed, until you have a smooth paste. You may need to stop every now and then, to ensure the machine does not get too hot.
Scrape the mixture into a bowl. Add the chickpea flour, onion, spring onion, coriander and all the spices, including the salt and mix them through. Gradually stir in about
Heat a non-stick tawa or heavy-based frying pan over medium heat. Using a paper towel, smear the pan with rice bran oil.
For each pancake, pour in a spoonful of the batter, spreading it evenly in the pan; you should be able to cook two or three at a time. Cover the pan and leave to cook for 2–3 minutes over medium heat, until bubbles form.
Open the lid, drizzle the pancake with some oil and turn it over. Cook for a further 2–3 minutes, then remove from the pan and keep warm.
Repeat with the remaining batter. Serve hot.
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