A Savoury Pancake Recipe Everyone Must Have

The Vegan Chef and Lifestyle Training is half way through for 2018 and it’s racing along at record speed with amazing food prepared and cooked each day. On Wednesday we start the sixth module, which is all about specific dietary requirements. Only nine days ago we had completed module three on Ayurveda. So much to learn and everyone is gobbling it up (pun intended).

 

Ayurvedic cooking principles are fascinating even if I don’t implement them in my daily life. I do however take certain things from the diet like always cooking in boiling water and introducing more bitter, sweet and astringent tastes into my diet. In addition I am always happy to eat Indian food and as Ayurveda comes from that wonderful continent it is always a pleasure to teach the Ayurvedic module. 

 

The module starts off in a wonderful way as we make chai, chilla and chutney. The three C’s that make me feel very happy and nurtured indeed.  Chilla is so simple and I feel everyone in the world should know about it. Chilla is an Indian style pancake that can be eaten at any time of the day.

 

You can add all sorts of things to it, hing ,cumin, chopped fresh coriander, onion, tomato or even grated tofu. You could even try adding other ingredients to make it your very own chilla recipe.

 

Another awesome thing about these oh-so-easy savoury pancakes is that you can offer them to all your gluten free family members and friends.
 

1 cup split moong dhal (soaked in filtered water over night)

1 tsp salt 

Avocado or unrefined sunflower oil for frying

 

Rinse the soaked split moong dhal then place in a blender with enough water to cover the blades of the blender. Pulse until it forms a batter. You can thin it if you wish. It is up to your personal taste if you want a thin savoury pancake or thick.

 

Place a tablespoon or so of oil in a frying pan and heat it up. Place 2 tbsp of chilla mixture and spread it out thinly with the back of the spoon. (You should be able to get 2 or 3 in the frying pan at once) Let it cook until it starts to crisp around the edges, and push down on any air bubbles that may form. Once brown and crisp on the edges turn over and cook the other side.

 

Serve with a chutney – here is a good one
 

There are now only two places left in the August Vegan Foundation Course and I’m wondering if you will come and join me. I love this three day course so much as everyone gets so much out of it and they implement what they learn into their daily lives. 

 

Often when doing a short cooking course it is difficult to get the momentum to keep implementing when you arrive back home but after investing and immersing yourself in a three day course it is almost impossible not to go back and start cooking all that you have learned and beyond.  The group in August that has come together so far is fabulous so I would love to have you along too.