Shake things up and experiment with Coconut and Cilantro Savory Pancakes. They are similar but thicker than crepe-like dosas. This recipe offers more protein and fiber and less sugar than traditional batters, all while remaining naturally gluten-free.
¼ Basmati Rice
¼ tsp. Black Pepper
¼ c. Cilantro
¼ c. Coconut Flakes
1 Tbsp. Coconut Oil
¼ C. Mung Beans
¼ tsp. Salt
4 c. Water
PREPARATION OF THIS HEALTHY RECIPE
1. Use the rice, mung bean and water to make an idly batter (See our idly recipe).
2. Heat large frying pan. Add coconut oil to the pan. When it melts, pour 1c of the idly batter into the pan to make large, fluffy pancakes. If you've made pancakes before, you know what to do! Wait until bubbles form on the edges of the pancake, flip it and cook the other side. Remove when they turn a golden brown.
3. Garnish with cracked pepper, a sprinkle of salt, coconut flakes, cilantro, and shredded cheese.
Optional: In India, these pancakes come with spicy chutneys made of coconut, cilantro, and chili. Feel free to experiment with different chutneys as sauces.