1 cup mung beans, soaked overnight
2-3 cloves garlic
1 inch ginger
2 teaspoons cumin seeds (optional)
1 teaspoon turmeric (optional)
fresh coriander (optional)
salt, to taste
Soak the mung bean overnight.
Drain the water. Add all the spices and blend with a little water into a smooth paste.
Adjust the thickness of batter according to your liking and make pancakes on a pan.
Tip: These pancakes can be made with no oil as they don't stick to the pan. The trick is to cook them on a low flame.