These savoury pancakes are the perfect protein-rich, post-workout treat.

MAKES: 16 pcs

INGREDIENTS

• 1/2 bowl yellow moong dal

• 1/2 bowl quinoa

• 1/4 bowl chana dal

• 1/4 bowl urad dal

• 1 tbsp rice flour

• 1 inch ginger (grated)

• 2 chillis

• 30 g or 1 1/2 cup spinach leaves (stems removed)

• 10 g or 1/2 cup mint leaves (stems removed)

• 1 tsp fennel seeds

• 1 tsp salt

• 1 tsp chilli flakes

• 1 tsp roasted cumin powder

• 1 tsp chaat masala

• 1/4 tsp black pepper powder

• 200 ml or 1 cup water

• Olive oil to roast pancakes

Method

1. Wash and soak all dals in one dish. Wash and soak quinoa in another dish. Leave for 30 minutes.

2. Wash spinach and mint leaves.

3. In a blender, add all dals, quinoa, spinach leaves, mint leaves, chilli, fennel seeds, ginger and water. Mix until you have a smooth batter.

4. Add rice flour, spices and herbs to this batter. Adjust salt and spice to your taste. Mix well.

5. Heat a non stick crepe or pancake pan (or a regular non stick pan). Drop some oil and a spoon of batter to make a round pancake. Keep the heat low, cover with a lid and cook for 5 minutes. Flip them over with the help of two small teaspoons and cook again.

6. Serve hot with coconut chutney or tomato ketchup.