Mixed Beans (legumes) Pancakes
Mixed Legumes Pancakes in Marathi Time: 4 minutes/ Pancake Makes: 15 medium Pancakes I ngredients: 1 heaped cup Mixed legumes (...
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Mixed Legumes Pancakes in Marathi
Time: 4 minutes/ Pancake
Makes: 15 medium Pancakes
Ingredients:
1 heaped cup Mixed legumes (I used mung, Matki, garbanzo, Masoor, Urad, black eyed peas, dried green peas)
3 to 4 green chilies or to taste
1 tsp Cumin seeds
1/4 cup Vegetable Oil
1/4 cups Cilantro, finely chopped
Salt to taste
See tip 2 for other optional ingredients you may want to add.
Method:
1) Soak legumes in warm water for 8 to 10 hours. Water level should be around 3 inches above the level of legumes. This will allow them to plump up well.
2) After soaking, drain the water and clean the legumes by picking the hard and unsoaked ones.
3) Tie them tightly into a clean cloth. To make legumes sprout, leave this bundle for 7 to 10 hours at a warm place.
4) Once legumes are sprouted, put them into a blender. Add green chilies and some salt. Add enough water and grind them coarsely. Consistency should be like Idli batter.
5) Add finely chopped cilantro, cumin seeds and salt (only if required).
6) Heat a non-stick tawa drizzle little oil. Add a big ladleful of batter and spread into a semi thick circle. Put the flame on medium. Cover the pancake for 2-3 minutes. Remove the cover and drizzle some oil around the edges. Flip and cook the other side also.
7) Serve hot with tomato ketchup or your choice of condiment.
Tips:
1) I had used 1/4 cup Mung, 1/4 cup Matki, 1/4 cup garbanzo (chole) beans, 2 to 3 tbsp whole Urad (or urad dal), 1/4 cup Masoor, 3 tbsp black eyed peas, 3 tbsp dried green peas. You can use any other legumes you like. Do not use Vaal which has unpleasant smell.
2) You can add crushed garlic, chopped onion to the batter. Also, add chopped spinach leaves instead of cilantro.
Time: 4 minutes/ Pancake
Makes: 15 medium Pancakes
1 heaped cup Mixed legumes (I used mung, Matki, garbanzo, Masoor, Urad, black eyed peas, dried green peas)
3 to 4 green chilies or to taste
1 tsp Cumin seeds
1/4 cup Vegetable Oil
1/4 cups Cilantro, finely chopped
Salt to taste
See tip 2 for other optional ingredients you may want to add.
Method:
1) Soak legumes in warm water for 8 to 10 hours. Water level should be around 3 inches above the level of legumes. This will allow them to plump up well.
2) After soaking, drain the water and clean the legumes by picking the hard and unsoaked ones.
3) Tie them tightly into a clean cloth. To make legumes sprout, leave this bundle for 7 to 10 hours at a warm place.
4) Once legumes are sprouted, put them into a blender. Add green chilies and some salt. Add enough water and grind them coarsely. Consistency should be like Idli batter.
5) Add finely chopped cilantro, cumin seeds and salt (only if required).
6) Heat a non-stick tawa drizzle little oil. Add a big ladleful of batter and spread into a semi thick circle. Put the flame on medium. Cover the pancake for 2-3 minutes. Remove the cover and drizzle some oil around the edges. Flip and cook the other side also.
7) Serve hot with tomato ketchup or your choice of condiment.
Tips:
1) I had used 1/4 cup Mung, 1/4 cup Matki, 1/4 cup garbanzo (chole) beans, 2 to 3 tbsp whole Urad (or urad dal), 1/4 cup Masoor, 3 tbsp black eyed peas, 3 tbsp dried green peas. You can use any other legumes you like. Do not use Vaal which has unpleasant smell.
2) You can add crushed garlic, chopped onion to the batter. Also, add chopped spinach leaves instead of cilantro.
Vaidehi,
ReplyDeleteThis is an excellent high protein high vitamin recepie and again, can be offered to Devas when made without garlic and onions.
You are a Deva-sent sister to all of us - I take the opportunity to state this as this is the auspicious week of Rakshabandhan.
Kishore Kapadia
Thank you Kishoreji for the complement. Wish you a Happy Rakshabandhan.
ReplyDelete