Step-by-Step Instructions

1. 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.

2. 2.Add Vegetables and Flour

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

3. 3.Season the Batter

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

4. 4.Mix the Batter

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

5. 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.

6. 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.

7. 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.

8. 8.Serve

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