Posted on: February 4, 2015 Posted by: Joven Comments: 0

We’ve been making these South Indian-inspired pancakes and variations on them for weeks now, and the whole family love them! With a high speed blender they are a breeze, and nutritious too. We’ve even added beetroot or kale to the batter! (Makes  really interestingly-coloured green or pink pancakes!)
Makes 5 large pancakes:
150g whole mung beans
150g rice (you can use whatever rice you have- we use brown)
50g farina (potato flour)
1tsps seasalt
1 tsp Madras curry powder
water to mix

  • Using a high speed blender, grind everything together except for the water.
  • Add water until you have a batter consistency.
  • Fry on both sides using a little oil in the frying pan.

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