- 1 Cup Moong Dal – Soaked Overnight 1 Carrot – Grated
- 1 Cup Courgette – Grated ½ Cup Coriander Leaves Ginger paste to Taste Green chilli paste to Taste ½ Cup Quinoa – boiled Salt to Taste
- ½ Cup Fresh Coconut
- Oil for frying
Grind the soaked moong dal, coriander leaves, ginger paste, green chillies and coconut. Add in the grated courgette, carrot, boiled quinoa and salt.
In a non-stick pan spread little batter of the above mixture and make small pancakes. Cook on both sides. Serve hot with green chutney.
Lavni Shah is an avid cook who has been teaching budding chefs for the last 20 years. She has given numerous demonstrations all over the UK and Kenya, and has also been involved in judging amateur cookery competitions. Her hobbies are cooking, yoga, flower arranging, napkin folds, and vegetable carving. She is a keen fan of healthy cooking, and is a firm believer in the philosophy “YOU ARE WHAT YOU EAT!”
Disclaimer: Recipes are provided for information purpose only. OAUK is not responsible for any adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. If you have questions about food, diet, or nutrition, please do your own research and consult with your health care practitioner.