If you’re looking for a versatile and nutritious dish that can be adapted to your preferences, ingredients, and seasons, this modified Ayurvedic-inspired recipe is just what you need. While I can’t recall the specific source of the original recipe, I’ve been refining and customizing it over the years to create a dish that suits my needs and tastes.
Mung Bean and Basmati Rice Pancakes with Apple Topping
Ingredients:
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2/3 cup mung beans
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1/3 cup basmati rice
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1 apple (ideally, organic)*
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2 tsp coconut oil
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1 tsp baking powder
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1/4 tsp cinnamon
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1 tbsp date syrup
Instructions:
1. Prepare the Beans and Rice: The night before making the pancakes, thoroughly wash the mung beans and basmati rice, and soak them overnight in water (enough to cover them). Ensure that you use a large bowl as they will expand.
2. Morning Prep: In the morning, rinse the soaked rice and beans well. Combine them with fresh water (almost covering the mixture) along with the baking powder and cinnamon in a blender. Blend until the mixture reaches a batter-like consistency. Set it aside.
3. Cook the Apple Topping: Slice the apple and heat 1 tsp of coconut oil in a pan. Simmer the apple slices until they are cooked and tender.
4. Cook the Pancakes: In a separate pan, heat up 1 tsp of coconut oil and cook the batter like traditional pancakes.
5. Serve: Plate the pancakes and top them with the cooked apple slices. Drizzle with date syrup.
Notes:
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You can use ripe pears or blueberries as alternatives to apples.
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Feel free to use any liquid sweetener of your preference such as blackstrap molasses.
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