Fermented Savoury Protein rich Vegetable pancakes

 Spring is finally here, birds are chirping and the tender fresh plant life breaks through the freshly thawed ground. And yes not to forget the spring in our steps!!! Our bodies crave the lighter foods following instinctively the change in seasons.

The pancake that I have made today is made of lentils but tradionally not fermented. It is a great alternative for people wanting to avoid grains and eat high protein foods. Fermenting the batter makes it probiotic rich and also the taste has more depth and character to it. 

The  foods which have been fermented naturally, the natural bacteria feed on the sugar and starch creating lactic acid and also in the process creating B- vitamins, beneficial enzymes and different strains of beneficial bacteria.

This process also makes food more digestible and preserves nutrient.    Studies have also shown not just better digestibility of fermented foods but also immune boosting properties of these foods. 

Enjoy this delicious, finger licking savoury pancake.

Ingredients

1 cup red lentils or yellow lentils rinsed and soaked in a 1 1/2 cup of water for 6 – 8 hours

1 onion finely chopped

1 tomato finely chopped

3 – 4 tbsp. cilantro finely chopped

optional 1/2 cup finely chopped spinach or chard

1 green chilli or jalepeno finely chopped

1 ” piece of ginger

salt to taste

2 – 3 tbsp. of oil or ghee

Method

1. Thoroughly rinse the lentils few times till the water loses its milkiness.

2. Soak the lentils in water ( the quantity of water should be little more than the lentils so that lentils have enough water to soak in) for 6 – 8 hours.

3. Now grind the lentils with chill and ginger.

4. You should now have a thick, smooth and velvety textured batter.

5. Pour this batter in a big glass container or a mixing bowl and keep in a pre warmed ( not heated !!! ) oven overnight for 10 – 12 hours.

6. The bowl should be large enough so that there is rooom for the batter to rise which it will in warm tempererature ( with all the bacteria multiplying multiple times!!!)

7. Heat the oven at  375 degrees F for 3- 4 minutes and turn it off. Keep the batter in the heated oven and also turn on the pilot light at this time.

8. After keeping it overnight for 8- 10 hours you will see the batter would have risen to at least double  its volume and be very airy and bubbly.

9. Mix all the vegetables into the batter, the consistency of this batter is thicker than those of crepes.

10. Heat the cast iron skillet or a non stick pan.

11.Take a ladle full of batter and spread onto the heated skillet adding little ghee all around on the sides and cover with a lid.

12. After a minute the pancake will lose its raw look or sheen and then flip onto the other side.

13. Do not put the lid now and let this side of the pancake become golden and crisp.

14.Continue making like this .

15. Once done serve  hot with a relish or a green chutney or a dip.

16. Enjoy this protein rich, satisfying pancake anytime of the day. Serve with a salad and a dip for a complete meal.  

 

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