Black-eyed Bean Pancakes

I've had good results with Madhur Jaffrey's recipe, from "Eastern Vegetarian Cooking."

Black-eyed Bean Pancakes

8 oz dried black-eyed peas, picked over, rinsed, and drained
3/4" cube of fresh ginger, peeled and cut into four pieces
5 cloves garlic, peeled
1-2 fresh hot green chilies, cut into quarters
1 tsp salt
1/4 tsp turmeric
1 tbs finely chopped fresh coriander (cilantro)
about 6 oz veg oil

Soak beans for 12-16 hours in 1-1/5 pints water. Peel beans by rubbing them between your palms. Drain and spread on a large platter and pick off the loose skins.

Put everything into the food processor (steel blade) and run the machine until it makes a thickish batter.

Pour 1 tsp oil into an 8" frying pan. Heat. Spread the oil around. Heat over medium-low flame. When oil is hot, stir the batter well, scoop up 3 oz. and flp this down into the center of the pan. Gently spread the batter into a pancake with the back of a spoon. Dribble 1/2 tsp oil over the pancake and another 1/2 tsp around the edges. Let the pancake for about 2 min. on the first side or until it turns a nice reddish colour. Flip the pancake over and cook on the other side for 2 min. or until it develops small red spots. Repeat with rest of batter, making sure you stir the batter before you make each pancake (otherwise the batter will be watery near the end).

Enjoy. I love these with curries or chutney.



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