fermented mungbean pancakes……a great alternative to bread.
This recipe is an oldie, but a goodie. The original recipe came from my dear, dear friend, Lu-Lu and where she got it from I don’t know, but it is a special one. What I like most about it, is it is a very good alternative to bread. I change the spices to whatever appeals that day. The mixture keeps happily in the fridge if you only want to make one or two – they are best freshly cooked, of course!
1 cup of mung beans
a little ghee
1 tspn cumin seeds
1/2 tspn turmeric
salt and pepper
pinch of cayenne
Soak the mung beans overnight. Next morning, drain, and refresh with enough water to make a creamy consistency when blended. You want the mixture quite thick. Add 1/2 tesp salt and leave covered to sit for at least 6 hours (this gives the mixture a chance to ferment and develop lots of wholesome B vitamins).
When it is a little bubbly, it is ready to cook.
In a small pan, heat a little ghee or oil. Add the cumin seeds and turmeric. Allow the cumin seeds to brown a little. Remove from heat and add this to the mixture, along with the fresh coriander, pepper and the cayenne. Mix well.
Heat a little ghee or oil, and place a big spoonful of the mixture onto a hot skillet. Flatten out with the back of a spoon/ladle so the pancake is the size of a small saucer. Cook for about 8 minutes on each side.
They are quite filling and very delicious spread with guacamole, olive paste, cottage cheese, hummus or used instead of a roti with Indian food. I have also enjoyed them for breakfast with an omelette and labne cheese.
These pancakes originally come from Rajasthan where they are fried lavishly in ghee!!
Shared goodness from Stacey