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Sprouts Pancakes

Sprouts Pancakes
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
A thoughtful mélange of moong sprouts and veggies, this dish is not just easy to put together but also a real culinary and visual treat!
  • 1 cup moong (whole green gram) sprouts
  • 2 tbsp grated carrot
  • ¼ cup finely chopped spinach (palak)
  • ¼ cup finely chopped fenugreek (methi)
  • 2 tbsp besan (bengal gram flour)
  • ½ tsp turmeric powder (haldi)
  • ¼ tsp cumin seeds (jeera)
  • 1½ tsp ginger-green chilli paste
  • salt to taste
  • 2¼ tsp oil
  1. Combine the moong sprouts and ½ cup of water and blend in a mixer to a smooth paste.
  2. Transfer the paste into a bowl and add the carrots, spinach fenugreek, besan, turmeric powder, cumin seeds, ginger-green chilli paste, salt and 1 tsp oil and mix well till no lumps remain.
  3. Add 2 tbsp of water and mix well.
  4. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  5. Pour a ladleful of batter and spread it evenly to make a 150 mm (6”) diameter circle and cook using ¼ tsp of oil, till it is golden brown in colour from both the sides.
  6. Repeat with the remaining batter to make 3 more pancakes.
  7. Serve hot with green chutney.
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