Ingredients:
You need to sprout mung beans before you start this recipe.
1 cup mung bean sprouts
78 gm 1/2 cup sorghum flour
77 gm1/2 cup +1 tbsp brown rice flour
1/2 tsp baking powder
3/4 cup yogurt
2 green chillies chopped
1 tsp ginger finely chopped
2 tbsp cilantro chopped
1/2 tsp salt or as per taste
fresh black pepper
1/3 -1/2 cup water
oil for pan frying
To serve:
tomato chutney ( recipe below)
sweet relish ( store bought)
chopped mango
Tomato Chutney
Ingredients:
4 Roma tomatoes chopped
1 tbsp chopped onion
1 garlic clove chopped
1 tbsp brown sugar
1 tsp ground cumin
1 tbsp tomato paste
salt and fresh black pepper as per taste
2 tsp oil
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Preparation:
step 1
Combine dry ingredients, yogurt and 1/3 cup water. Mix to a smooth consistency. Add sprouts, minced ginger, green chillies, cilantro and fresh black pepper. Add more water if batter is too thick. You want a thick but easy to pour consistency. I did ended up adding 1/2 cup of water. Pre heat oven to 250 degrees F. and line a cookie sheet with aluminum foil. Heat a lightly oiled large skillet or griddle over medium heat. Pour about 1/4 cup of the batter and spread it to make a flat pancake. You won't see the bubbles as in making with egg pancakes. Cook until golden brown, flip and brown the other side (brush some oil on the uncooked side before flipping).
Remove the cooked pancake to the lined cookie sheet. Cook the remaining pancakes in the same way. Keep warm in the oven until all the pancakes are done. Serve it warm with chopped mangoes, tomato chutney and sweet relish.
step 2
Method for tomato chutney:
Heat oil in a small sauce pan. Saute onion and garlic for 1-2 minutes. Add chopped tomatoes, brown sugar, salt and fresh black pepper. Cook covered on low heat until completely soft. Cool slightly and blend. Store in a bottle in fridge.
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