Mung Bean and Cabbage Pancakes

Step 1: Prepare the Mung Bean Batter

In a large bowl, combine 1 cup of washed and soaked (for 10-12 hours) mung beans with 200ml of milk. Use an immersion blender to blend the mixture until a smooth, frothy batter is formed.

Step 2: Add Vegetables and Flour

To the mung bean batter, add 1 cup of shredded cabbage and 4 tablespoons of flour.

Step 3: Season the Batter

Season the batter with salt, black pepper, and curry powder to your taste.

Step 4: Mix the Batter

Using a whisk, mix all the ingredients together thoroughly until they are well combined and form a thick batter.

Step 5: Heat and Oil the Pan

Heat a flat pan or an electric griddle. Add 1 tablespoon of oil and use a spatula to spread it evenly across the cooking surface.

Step 6: Cook the Pancakes

Spoon portions of the batter onto the hot pan to form small, round pancakes. Drizzle a little more oil over the top of each pancake. Cook for 4-5 minutes on the first side.

Step 7: Flip and Finish Cooking

Flip the pancakes and cook for another 4-5 minutes on the other side until both sides are golden brown and cooked through.

Step 8: Serve

Once cooked, remove the pancakes from the pan and stack them on a plate. The breakfast is ready to be served warm.

• Ensure the mung beans are soaked for at least 10-12 hours for a smoother batter.

• Cook on medium heat to ensure the pancakes are cooked through without burning.

• You can adjust the amount of spices according to your taste.

• Add other shredded vegetables like carrots or zucchini to the batter.

• For a gluten-free version, substitute the all-purpose flour with chickpea flour or rice flour.