Sprouted whole mung pancakes
What’s for breakfast Sunday morning??? How about these delicious, crispy savory pancakes. It will however call for a little bit of planning ahead of the game.

All you need to do is soak your organic green whole mung beans Saturday morning in cold water. Drain the water Saturday early evening and rinse them clean couple of times. And leave them out in a clean dry bowl for sprouting! Sunday morning you will have your mung beans all set to be used.

Why sprout? Well it reduces the cooking time, increases the energy ( prana ), and is Easy on your tummy! Therefore why not sprout right!
Recipe…Here it goes!
 
What you need?

2 ½ cups sprouted mung beans

1 ½ cup Rawa (Cracked wheat)
½ inch ginger root
1 medium size green chilly
½ cup chopped cilantro
Whole cumin seeds
2 to 3 Curry leaves
Ghee (clarified butter) or olive oil
2 to 3 cups water (Start with adding 1 cup at a time)
Salt

 
Method
1) To a blender add sprouted mung beans, rawa, ginger root & green chilly. Add 1 cup of water and blend away! Use the rest of the 2 cups of water to adjust the consistency. It should have a dosa or pancake batter consistency.
2) Transfer the mixture to a bowl. Add chopped cilantro, curry leaves & cumin seeds. Add salt to taste & mix the batter with a spoon to combine.
3) Heat a iron skillet on medium high and using a spoon spread the batter on the pan like you would for dosa or pancake. At this point you can also add some ghee or olive oil to the pan to make the pancakes extra delicious and crispy
4) Pan fry the pancake on both sides till it looks golden brown and edges look crispy and brown too!

Serve with Fresh homemade yogurt or Ketchup. A not very Ayurvedic but oh sooo good addition would be some pickle on the side yummy yum!
 
Recipe by Shubhangi Joshi, Read more from her here