Hello beautiful souls,
I am delighted to be participating in week 9, the #plantbased challenge by @justinparke, it is my first time and I had fun in the kitchen making these very tasty vegan pancakes.
Honestly, I did not know whether to call these pancakes or parathas because is in between both, the dough is runny uncooked but when cooked is similar to paratha. Anyways is delicious and I encourage you all to give it a go.
When cooking I follow Ayurvedic principles. In Ayurveda, it is said that to feel satiated is recommended to bring into your dishes the six tastes: sweet, sour, bitter, astringent, pungent, and salty. This can be reached with the use of spices, and when we eat a meal that has the 6 taste nourishes all 3 doshas, Vata(air and space), Pitta(fire and water), Kapha(earth and water). We have these 3 doshas, it is common to have a predominant one but all 3 are in our constitution. All 6 tastes are present in the recipe below.
I am part of one of Hale pula programs where the information above has been sourced, it is written in my own words but I learned about it in the program. :)
Lentil & spinach pancake
- 1 cup of soaked red lentils
- 3/4 cup of wholemeal spelt flour (or flour of your choice with gluten to bind the batter together).
- 1/2 cup of wet oats (leftover oats from making oat milk)
- 1 to 2 cups of oat milk or just water or any other plant-based milk of your choice. The quantity of milk can change depending on how thick or thin you want your batter. I made the batter thin because Gives a kind of crepe crust on the outside once cooked.
I made the oat milk (1 cup of oats to 4 cups of cold water and 1 tbsp of oil. Blend for 30 sec. Then sieve. - 1tsp. of salt (more or less to suit your taste buds)
- 1/2 tsp. of cumin powder
- 1/2tsp of freshly grated ginger
- 1/4 tsp. of yellow mustard seeds powder
- 1/4 tsp. of coriander powder
- 1/4 tsp of fenugreek powder
- 1/4 tsp of fennel powder
- 1/8 tsp. of black pepper
- A pinch of asafoetida
- A pinch of cayenne pepper (or more to suit your taste buds)
Add onto a bowl or food processor everything and blend until you have a batter consistency.
- 1/2 cup of fresh coriander thinly sliced
- A handful of raw spinach thinly sliced.
Add to the batter the spinach and coriander. Mix all with a spoon and is ready to be cooked. With a ladle pour some of the batter onto a pan, use some oil of your choice if you need to in order not to stick Let it cook then flip it to cook the other side.
Tahini Dip
- 1/2 cup of tahini
- 1 tbsp. of water
- Juice of one lemon
- A pinch of salt
Mix all until comes together and then sprinkle some toasted sesame seeds on top.
voilà
Dip your pancake in the tahini and eat :D
Much love and light and blessings