Pumpkin & Kidney Beans Pancakes
Ingredients
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 3-4 dry red chillies
- 2 cups boiled kidney beans
- 1 cup boiled pumpkin
- ½ cup water
- ½ cup onion
- 1 tsp ginger
- 1 tsp garlic
- 1 tsp green chillies
- 2 tbsp coriander leaves
- 1 tsp baking soda
- Salt to taste
- ¼ cup besan
- ¼ cup water
- 1 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp ghee
Preparations
- Add black peppercorns, cumin seeds, coriander seeds and dry red chillies into a pan and dry roast them for 2-3 mins on a low flame. Make sure the masala doesn’t burn. Transfer the ingredients into the grinder jar of the Usha Trienergy + and grind to make a fine powder.
- Add boiled kidney beans, boiled pumpkin and water into the grinder jar of the Usha Trienergy + . Grind the ingredients together to make a thick batter.
- Now add onion, ginger, garlic, green chillies, coriander leaves, baking soda, salt and besan to the batter. Mix all the ingredients together. Then add some water, turmeric powder, red chilli powder and mix. Adjust the consistency of the batter.
- Grease a flat pan with ghee. Pour the batter on it and spread is gently. Cover and cook for about 2-3 mins. Turn the pancake around and ensure the crust is golden brown. Cook on the other side for another 2-3 mins.
- Serve hot and garnish with some
Cooking tip
Ensure batter is smooth for the right texture of the pancake
