GARBANZO BEANS PANCAKE

GARBANZO BEANS (Chick Peas) PANCAKE 

Benefits ::  Rich source of Molybdenum and Manganese (food for the gut microbiota), Plant protein high in fibre (rich in soluble and insoluble fibre, delays gastric emptying and feeds gut microbes), small quantities last you longer, keeping you fuller. Foods known to maintain a linear blood sugar curve and also aid in weightloss.

Soak 3 cups chick peas (legumes) and 1/2 cup white split Urad (lentils) for 20-30 hours or more (Legumes/lentils/rice soaked and sprouted for prolonged periods rid unwanted anti-nutrients (lectins and phytic acid), aiding in better digestion and assimilation, (remember to change water every 8 hours).

Clean out the soaked water (very important step to drain out phytic acid)

Wash legumes and lentils thoroughly, add them individually to a high speed blender, adding water to make cake batter like consistency, add 2 tsp pink salt, 1 tbsp asafoetida (Hing), choose a brand with no corn starch)

Ferment batter in an oven overnight, with oven turned off (light turned ON)

Heat a Skillet on medium heat, spray some extra virgin olive oil/ grease with coconut oil

Take a large ladle full batter, pour over the skillet and spread evenly to form circles, let it brown and crust out completely, when the edges begin to lift up or try lifting them, turn over and cook for few seconds, serve hot with some home made Guacamole or coconut or peanut-almond chutney. (You will need to grease the pan with oil only for the first dosa, do not add oil while cooking, it doesn't require any, begins to crust out on it own).

Eat it with :: Guacamole, Pesto sauce, or make your own lettuce egg wrap