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Black-eyed bean pancakes

These - like the moong bean dal variant preceding - are also fabulous. These are perhaps a little less spicy: remove the chilli completely, and try kiddies with them (for a laugh, if nothing else). Like all pulse pancakes, the batter will keep for maybe two days covered in the fridge, but no longer.

200g black-eyed beans, picked over and washed
Generous cube of ginger, peeled
tsp ground tumeric
tsp chilli powder
tsp cumin seeds
1 tsp salt
50g finely chopped onion
Generous handful of chopped fresh coriander

Recipe

Soak the beans in water for a day. Drain, and cover with fresh water. Rub the beans between your hands to loosen the skins (you won't get them all so don't try). Remove the skins that separate. Drain.

Put the ginger, salt, tumeric, chilli, onion, raw beans and a bit of water in a food processor, and blend until you have a smooth battter - probably about 3-4 minutes.

Add the finely chopped coriander and cumin seeds to the batter and mix well. Cover and refrigerate.


Cooking technique

Just before you're ready to cook the pancakes, remember to give the batter a good stir.

Heat a little good quality oil in a frying pan. When hot, drop a good dollop of batter in the centre of the pan. Using the back of a dessert spoon, spread the batter out using a gentle spiralling-out motion (the batter won't "flow" like a flour and egg batter). You should end up with a pancake about 15 cm across and maybe cm thick (maybe a little thicker).

Dribble a little oil on top of and around the pancake, cover pan and cook for 2 minutes or so. Uncover, and flip, and cook for another 2 minutes on the other side.

Remove from pan, and apply to face. Yum.

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