Looking for a quick, healthy, and surprisingly delicious breakfast that's packed with nutrients? Look no further than these sprouted gram and cabbage pancakes! This recipe offers a vibrant and flavorful alternative to traditional pancakes, harnessing the power of sprouted gram (also known as moong dal) for a protein and fiber boost, while the cabbage adds a delightful crunch and subtle sweetness. Forget sugary, processed breakfasts; this recipe is a guilt-free way to start your day feeling energized and satisfied. It's also incredibly versatile; feel free to experiment with your favorite spices and herbs to create your own unique flavor profile.
These simple pancakes are surprisingly easy to make, even for beginner cooks. Ready to transform your breakfast routine with this nutritious and tasty treat? Let's dive into the step-by-step instructions to create these delightful sprouted gram and cabbage pancakes.
Tools Needed
- Mixing bowl
- Mixer/blender
- Grater/chopper
- Cotton cloth
- Pan
- Spoon
Ingredients
- Sprouted gram (mung beans)
- Cabbage: 1/2
- Garlic: 4-5 cloves
- Ginger: 1 inch piece
- Red chilies: 5-6
- Onion: 1 medium
- Capsicum
- Tomato: 1
- Fine semolina (rava): 1 bowl
- Curd (yogurt): 1 bowl
- Water: 1 bowl
- Salt
- Turmeric powder
- Black pepper powder
- Whole cumin seeds: 1/2 teaspoon
- Chaat masala: 1/2 teaspoon
- Red chili powder
- Green coriander (cilantro)
- Mustard oil
- Roasted cumin
- Black salt
- Chili flakes
Step-by-Step Instructions
Step 1. Prepare the Sprouts and Vegetables
- Soak gram overnight. Drain and keep tied in a cotton cloth for two days until sprouts appear.
- Finely grate or chop half a cabbage.
Step 2. Combine and Season the Mixtures
- Grind sprouted gram, garlic, ginger, and red chilies coarsely in a mixer without adding water.
- In a bowl, combine the ground mixture, grated cabbage, chopped onion, capsicum, and diced tomato (seeds removed).
- In a separate bowl, mix semolina, curd, and water.
- Add salt, turmeric powder, black pepper powder, cumin seeds, chaat masala (or lemon juice/dry mango powder), and chili powder to the semolina mixture.
- Combine the two mixtures (gram mixture and semolina mixture). Let it sit covered for 5 minutes.
- Stir in chopped coriander.
Step 3. Cook the Sprouted Gram and Cabbage Pancakes
- Heat oil in a pan. Pour spoonfuls of batter onto the pan, spreading them thinly. Cook on medium heat until lightly browned on both sides.
Step 4. Garnish and Serve
- Garnish with roasted cumin, chaat masala, black salt, and chili flakes.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If you don't have a chopper, you can grate the cabbage.
- If you don't eat onions and garlic, you can skip them and use other vegetables like carrots or beans.
- If using thick semolina, grind it before using.
- Adjust the amount of chili powder according to your spice preference.
- Don't cook the pancakes on high flame to avoid rawness inside.
Nutrition
- N/A
FAQs
1. Can I use other types of sprouts instead of sprouted gram?
Yes! Sprouts like alfalfa or lentil sprouts can be substituted, but the flavor and texture might differ slightly.
2. How can I store leftover pancakes?
Store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave.
This sprouted gram and cabbage pancake recipe is a fantastic way to start your day with a healthy and delicious meal. Enjoy the satisfying crunch and the boost of nutrients, knowing you've fueled your body with wholesome ingredients. Experiment with different spices and toppings to make this recipe your own!