Looks like an omelette at first, and like a savory pancake when it’s down. Identity crisis does not change the amazing way it tastes! This is a high protein, vegan dish. It is made of a batter that is half yellow mung lentils and half mixed legumes flour. A dash of chickpea flour optional for the underlying sweetness. This is a high protein twist to the more traditional “chilla” pancake
Sides: If you like to go full vegan, substitute the side of yogurt you see in the pic, with soy yogurt. Topped with spicy crushed garlic peanuts or not. I make the batter by blending 2 things: 1 cup mixed legume flour (typically this is green mung, millet, black horse gram, 4 kinds of legumes etc.) added to soaked *yellow mung daal (lentils)*. The kind of yellow lentils here are important since substituting will not work easily with this recipe. Vitamix is best but other sharp blade jars such as Preeti Mixer will work just as well.
The resulting batter could use chopped onions, tomatoes, ginger, green chillies and cilantro! Spinach optional. Legume flour can be a bit strong flavpeer, so a dash of sugar and a Tbsp of chickpea flour hides it well 😊.
Do tag #theflavorstation and let me know if you have any questions!
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Ingredients
1 cup yellow mung lentils
1 cup mixed legume flour
2 Tbsp chickpea flour
2 Tbsp ginger
1 to 2 diced green chillies
1 med onion
1 tomato
1 Tsp each: sugar, salt
1 Tsp turmeric, paprika (powdered)
cilantro sprigs
Sides
Yogurt or vegan version
crushed garlic peanuts (optional)
Recipe
Soak yellow mung lentils for an hour
Blend with 1 cup mixed legume flour
Top with 1 Tbsp chickpea flour
Add chopped veggies, mix well
Add herbs, ginger, chillies
Add powdered spices, salt & sugar
Heat a greased non-stick pan/griddle
Pour with a ladle, the thinner version is crispier and easier to cook.
Cook on each side until brown
Serve hot with yogurt and toppings
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