Sprouted mung bean pancakes​

Method: ​

• Grind the sprouts with the ginger, garlic, coriander and cumin with some water till slightly grainy.​
• Add chopped onion, chopped chillies, chickpea flour, rice flour, baking soda, salt, asafetida, turmeric and mix.
• Add water if required to make a loose mixture.​

• Grease a pan with oil (preferably a cast iron one to give your pancakes that lovely brown and crisp edge) and make small pancakes of about 4 inches​
• Serve with chutney or sauce of your choice.