Eat to Energise and Release Body Fat › Energise Recipe 11

Spinach Sour Pancake

Prep 15 min + 3 hrs soaking · Serves 8-10 pancakes

Ingredients

• Pancake
• 1 cup split green moong daal, soaked 3 hours
• 2 cups spinach puree (blend 21/2 cups chopped spinach)
• 1 small green chilli, chopped
• 1 tsp rock salt
• Filling
• 4 medium carrots, thickly grated and lightly steamed
• 4 tomatoes, finely chopped
• 1/2 cup grated coconut
• 1/2 cup chopped coriander
• 1 tsp rock salt

Method

1. Place all the pancake ingredients into a blender and blend until smooth. Pour the blended mixture into a bowl.
2. Heat an iron tawa on high flame. Once hot, add 2 drops of cold-pressed oil if the tawa is not already greased. Sprinkle some water on the tawa, wipe it with a cloth, then turn the flame to medium.
3. Pour a ladle full of batter onto the tawa and spread evenly in a circular motion. Cook on medium flame until the top begins to look brownish in colour.
4. For the filling, place all the ingredients into a mixing bowl and mix together. Add the filling to the pancakes and serve with green chutney.

Serve with: green chutney

Highlights: Exceptionally high in vitamin A and vitamin K.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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