Yellow Moong & Green Chickpeas Savory Pancakes.
Indian seasonal produce have so much to offer in terms of nutrition and health and I consciously make an effort to incorporate that in the meals cooked by me.
These savory pancakes are super nutritious, full of protein and makes a wonderful breakfast recipe.
How to make it –
Ingredients – makes 6-7 pancakes of 5” diameter each.
1/2 cup yellow moong
1/3 cup green chickpeas/ hara chana/ choliye/ harbhara
1/4 cup coriander stems and leaves mixed
1-2 cloves garlic (optional)
2 green chillies
1 inch ginger
1/2 tsp fennel seeds
1 tsp cumin seeds
Salt to taste
1/4 cup water
Cold pressed groundnut oil to cook the pancakes
Rinse a few times and soak yellow moong for 4 hours. Drain the water.
In a blender, blend all the ingredients except oil, cumin and fennel seeds until it reaches a smooth batter consistency.
Now add the cumin seeds and fennel seeds and mix well.
Heat oil in a pan, and add a couple ladleful of batter. Cook it on low heat for 4-5 mins on each side, or longer if the pancakes are thicker.
Serve with tomato chutney or any chutney of choice.
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