Sprouted Mung Bean Pancakes –
Mung beans are small, green beans that are native to India and belong to the legume family. They are also available in split form which is yellow in color and mostly used to make dal (soup), Khichdi etc.
One cup of cooked mung beans contain 14.2 grams of proteins which makes it one of the best plant-based sources of protein. They’re rich in essential amino acids that your body is unable to produce on its own.
Since this recipe calls for sprouted mung beans, it’s important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones. It is also rich in antioxidants which helps neutralize potentially harmful molecules known as free radicals.
2 cup soaked (overnight) or sprouted mung beans
1/2 cup ground oats
1 inch fresh ginger crushed
1/2 tsp turmeric powder
1/4 tsp crushed black pepper
Himalayan or rock salt to taste
Ghee (clarified butter) for roasting
Grind the mung beans with 1/2 cup water add rest of the ingredients to it and mix well. The consistency should be like that of pancake batter so you can add more water id you need. Let it rest for 10 min. Heat a pan and grease it with few drops of ghee then put a ladle full of the mix and slowly spread it in circular motion to the desired thickness. once it half cooked drizzle some ghee on the side which is face up and flip it in a few minutes, let the other side cook and now its ready to serve. Eat it warm with your choice of chutney.