By Bindu Shortt
These yummy New Year’s pancakes are easily digested by all Ayurvedic constitutions. With all six tastes, these pancakes are more savory than sweet, making them a good main course at any meal.
- 1 cup of split mung dahl
- 3 tablespoons of rice (Note: Ayurveda recommends white basmati rice as it is the most easily digested.)
- 1 medium zucchini, shredded
- ½ teaspoon of sea salt
- ½ red bell pepper, 2 scallions, and a handful of cilantro, chopped
- 1 yellow onion, chopped
- Mix the split mung dahl and the rice and then rinse well.
- Soak the rice and dahl mixture in water to cover for four hours. (Note: The beans and rice will expand, so add extra water as needed so the mixture stays covered.)
- When they have soaked for about two and half hours, finely chop or shred a medium zucchini. Sprinkle it with the half teaspoon of sea salt, and mix it all together well with your fingers. Let it sit for an hour to draw out the water. Then squeeze it with your hands to expel all of the water, so it doesn’t make the pancakes mushy. The salt left will help flavor the mix. Set to the side.
- Chop the red bell pepper half, two scallions, and a handful of cilantro.
- Separately, chop the yellow onion.
- Strain the soaked rice and bean mixture, and transfer it to a good blender. Add the cup of water and the half teaspoon of salt.
- Blend it quite well it’s until smooth and looks like pancake batter. The beans and rice will be pretty well liquefied.
- Add the chopped yellow onion and blend again to pretty much liquefy the onion.
- Pour the batter into a large bowl and stir in the shredded zucchini, chopped red pepper, scallions, and cilantro. Use a wooden spoon to avoid bruising the veggies.
- Add a little ghee or oil to your cooking pan, on medium heat. Cook the batter like pancakes.
They are nice dipped in a little tamari or with a tamarind sauce, which you can buy ready-made. Yummy!