This recipe is not just super delicious, it’s also easy to make and packed with a lot of nutrition. This is totally gluten free, dairy free, sugar free and vegan by all means! It needs a nights preparation and that’s just for soaking the beans. Soaking not only makes beans easier to blend and cook, it also increases its nutrition while reducing any harmful components like phytic acids, polyphenols, tannins and gas causing compounds. Soaking also improves the body’s ability to absorb minerals such as iron, zinc and calcium and makes proteins more available for absorption. It reduces anti-nutritional enzyme inhibitors and also improves food texture. So much goodness! Include this for breakfast, lunch, snack or dinner at least once a week and kick-start your way to a healthier lifestyle!
1 Cup Mung Beans (Moong)
1 Cup Moth Beans (Matki)
1 Inch Ginger
1/2 Cup Coriander Leaves
2 Green Chillies
Salt to taste
1/4 Cup Water (Approx)
Ghee or Olive Oil (for vegans) to grease the pan.
- In a large bowl, soak Mung Beans & Moth Beans in enough water. Cover and keep this overnight. Make sure it’s got enough space to rise and double up in size.
- The next morning, drain this water. You can use this to water your plants. They won’t mind some nutrition too. Also it’s healthier for the environment 🙂
- In a wet grinder, blend in these soaked beans with very little water. You can do this in 2 batches if all the beans don’t fit in your grinder. blend it into a really smooth paste. The batter will look so fluffy and light!
- Transfer this to a wide bowl.
- Add chopped Onions, Green Chillies & Coriander Leaves to this.
- Also added grated ginger.
- Add salt and give this a good mix.
- The batter shouldn’t be watery. It should pour in gaps.
- Grease a griddle or tava.
- Once its hot, pour a little batter and with the help of a rounded spatula, spread this gently to make this a big circle.
- Since the batter is a little thicker, this won’t spread like dosa, easily and quickly.
- Pour drops of ghee or oil around the edges.
- Flip it over once it browns and let this side brown well too.
- Once it’s cooked enough, transfer this to a plate.
- Serve hot with Green Chutney. Only hot tastes good. You can keep leftover batter covered in the fridge and use within 2 days.
- I didn’t have enough coriander for chutney, so I used Coriander Leaves with Tomatoes, Capsicum, Spinach Leaves, Green Chilli, Ginger, Garlic, Rock Salt and Tamarind. Yummy!
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