1 tbsp ghee
2 cups chickpea flour
½ cup rice flour
1 tsp ground cumin
½ tsp turmeric
Salt & pepper
1 cup cold water
1 cup mung bean sprouts
1 carrot, grated
1 handful fresh coriander, chopped
1 handful fresh parsley, chopped
1 bunch fresh mint
Whisk together flours, salt and spices. Slowly add water and mix into a thick batter. Stir in sprouts, carrots and coriander.
Heat a non-stick frying pan with ghee and place ½ cup batter for each pancake.
Cook for 2-3 minutes on each side or until golden brown.
Serve with hot mango chutney and mint yoghurt.