Just want to do my part and spread the gospel of chilla, veggie pancakes, fritters, whatever you may call them. I’m sure a lot of versions exist for savory pancakes in a lot of regions but it’s a top contender for a way to get a whole bunch of nutrition in each bite (aside from #1 of all time, soup, of course). I didn’t have any red lentils and didn’t feel like using moong dal so I’ve been soaking yellow split peas, which are a commonly found ingredient in the US (I got these from the food bank) and mixing them with shredded veg and spices for some awesome pancakes. there are almost limitless options for flavor profiles too. These have cumin, coriander, turmeric, msg, kashmiri chili, ginger, s&p and I sauteed shredded carrot, zucchini, cabbage, garlic and green onions. mix it in a bowl with the blended legume and chopped cilantro and black sesame seeds and fry up some cakes.
Seems like this would be a good contender to the protein pancakes I see at the store.
I have no idea what that is but, you’re probably right. beans do have a lot of protein after all
oh hey it looks like 부침개(Bu-chim-geh) Korean-style pancakes
everything about your receipe sounds interesting/tasty(cept for cilantro), might try it later
oh no are you one of those unfortunate enough to have cilantro taste like soap? it does look similar to those pancakes but the major difference is the batter is entirely made from legumes, so no flour. I’m not gluten free, I love gluten, but using moong dal or lentils or something could be a nice alternative for a gf pajeon or yachaejeon etc. even okonomiyaki too probably!
Looks great! Did you add any kind of rising agent like baking powder?
nope, just legoomz! they’re fairly dense but that’s how I like them. when I make moong dal just egg copycat i have tried adding baking powder but I haven’t really noticed a meaningful difference. but I usually use that for binding in other pancakes and baked dishes like quiche.
