…..Packed with protein, fibre and nutrition, for that energy lift required for mornings, especially. A hearty breakfast or brunch item, made with lentils and spices, with a boost of flaxseed and oats. Flavors from India, make these pancakes, or mini ‘cheelas’ as we affectionately call them at home, super delicious.
Makes approximately 20 mini pancakes or cheelas.
1/2 cup yellow moong dal + 1/2 cup split green moong dal. Soak the dals for about 4 hours. Drain and set aside.
1 cup oats. Dry roast for about 10 mins. on a low flame.
1/2 cup ground flaxseed
1/2 cup poha. Wash and set aside in a colander for 1/2 hour.
Freshly chopped coriander/cilantro, according to taste
Freshly ground black pepper. I prefer coarsely crushing whole black peppercorns.
A pinch turmeric
A pinch as hing or asafoetida
Finely minced green chillies, according to taste
Salt, according to taste
1/2 tsp. each of red chilli powder and zeera/cumin powder
1/2 tsp. garam masala powder
1/2 tsp. amchoor/dry mango powder
Oil or ghee for frying
Water, to make batter
Micro greens, as garnish
Once can get creative and add some toppings, like onions or sauteed minced cauliflower or grated paneer.
Grind the lentils, oats, flaxseed and poha. Add sufficient water during the process, to make a smooth batter. It should be of a consistency which can easily be poured, not too thick nor too thin.
Add all the spices and seasonings, along with chopped coriander/cilantro and green chillies. Mix well.
Heat a non-stick pancake griddle on medium high heat. Brush a liitle oil or ghee. Pour the batter and cook on one side till bubbles appear. Flip and cook on the other side for a 2/3 mins. on medium low heat.
Serve hot, straight from the pan on to your platters. Enjoy with your favorite condiment, like a coconut or green chutney, or salsa.
Peanut chutney recipe, coming up next! Stay tuned.