Protein Veggie Mini Pancake
Servings - 5
INGREDIENTS
Split mung beans - 120 grams
Fox nuts - 20 grams
Oats - 50 grams
Water - 400 milliliters
Garlic cloves - 1 tablespoon
Carrots - 40 grams
Onions - 60 grams
Bell pepper - 40 grams
Cabbage - 50 grams
Purple cabbage - 20 grams
Paneer - 60 grams
Coriander - 1 tablespoon
Green chili - 1 teaspoon
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric - 1/4 teaspoon
Chilli flakes - 1 teaspoon
Oil - 30 milliliters
White sesame seeds - 2 teaspoons
Black sesame seeds - 2 teaspoons
Coriander - 4 grams
Mint leaves - 2 grams
Green spring onions - 2 tablespoons
White spring onions - 2 tablespoons
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Salt - 1/2 teaspoon
Lemon juice - 1 teaspoon
Water - 2 tablespoons
PREPARATION
1. In a bowl, add 120 grams split mung beans, 20 grams fox nuts, 50 grams oats, and 400 milliliters water. Soak for 1 hour.
2. Once soaked, transfer the mixture to a blender. Add 1 tablespoon garlic cloves and blend until smooth.
3. In a bowl, add 40 grams carrots, 60 grams onions, 40 grams bell pepper, 50 grams cabbage, 20 grams purple cabbage, 60 grams paneer, 1 tablespoon coriander, 1 teaspoon green chili, 1 teaspoon salt, 1 teaspoon garam masala, 1/4 teaspoon turmeric, 1 teaspoon chilli flakes, and the blended mixture. Mix well to combine.
4. Heat some oil in a pan. Place a small round mould in the pan, add the prepared batter into the mould, then gently remove the mould.
5. Sprinkle black and white sesame seeds on top. Flip gently and cook until golden brown on both sides. Remove from the pan.
6. In a blender, add 4 grams coriander, 2 grams mint leaves, 2 tablespoons green spring onions, 2 tablespoons white spring onions, 1 teaspoon green chili, 1 teaspoon ginger, 1/2 teaspoon salt, 1 teaspoon lemon juice, and 2 tablespoons water. Blend until smooth.
7. Serve the hot mini pancakes with the prepared chutney.