I simply call these oat pancakes only because I couldn’t find a better name – they are really a cross between okonomiyaki, traditional South Indian dosa and vegetable pancakes you get on street corners in Korea.

Oat and mung flour pancakes


2 cups of toasted oats powdered

1 cup split mung bean flour

100g onion finely chopped

300g cabbage finely chopped

2 green chillies or to taste, finely chopped

4-5 sprigs curry leaves

100g tomato, grated

Salt to taste

Oil to fry


100g onion finely chopped

3-4 green chillies

1 teaspoon cumin seeds

Large bunch coriander stems and leaves

Juice of half a lemon

Salt to taste

Pinch of sugar


Place the powdered oats, mung bean flour and salt into a large bowl. Measure out two and a half cups of warm water. Pour a little at a time and mix well making sure there are no lumps. Set aside to rest for half an hour. (It is okay if you don’t use all the measured water).

While the pancake mix is resting, toss the cabbage, onion, curry leaves and green chillies in a bowl of a food processor. Pulse briefly a few times so the vegetables are coarsely chopped.

Mix in the grated tomato and vegetables into the pancake mix.

Heat a non-stick crepe pan over medium high heat. Spread out evenly a ladle full of the pancake mix. Cook a couple of minutes on each side.

Spread the coriander sauce over and serve hot.

Makes 10 -12 pancakes

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