The great bean pancake story!

Savory Edamame Pancakes

Savory Edamame Pancakes

To be honest, I tried making a new healthier dosa batter using some edamame & oats but the situation got pretty sticky, literally! So I improvised. Best decision ever. Okay, maybe not best decision ever but definitely the best decision in the moment.

I used some standard uttapam toppings for these pancakes but feel free to go nuts with your own variations. Sesame seeds, pickled ginger, bell peppers, truffle butter… I can go on but I’ll let you figure out the minor details!

Ingredients

  • 1 cup old fashioned rolled oats, preferably gluten free (soaked for a couple minutes and drained)
  • 2 cups edamame, shelled
  • Water to grind
  • Salt
  • 1/2 tsp cumin powder
  • 1-2 tbsp paprika powder
  • 1/2 tsp turmeric powder
  • Pepper to taste
  • Oil/butter to cook
  • Chopped onions + cilantro + green chili for topping

Preparation

  1. Grind the edamame and oats to a smooth paste using some water.
  2. The batter needs to be pancake consistency.
  3. Add the spices and seasoning and mix.
  4. Heat a Dosa griddle/ non stick frying pan.
  5. Add ladle fulls of batter to make pancakes, measuring about 3 inches in diameter.
  6. Add the toppings of ur choice on top. Add a teaspoon full of oil/butter around each pancake and flip them over once they start to brown around the edges.
  7. Flip them back around once the underside is golden brown.
  8. Serve hot with your favorite chutney!
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Pack that Paratha

Edamame Paratha with Wasabi Raita

Edamame Stuffed Paratha with Wasabi Raita

As much as I love the good old aloo (potatoes) paratha, it’s definitely time to give that aloo a break. Thanksgiving can be a pretty traumatic time for an aloo!! (What it does to your waistline is a whole different topic we’ll avoid at this moment)

So I decided to stuff my paratha with something more protein and less carbs. Replaced the refined flour with some whole wheat flour and of course, paired this Edamame goodness with some delicious non fat wasabi Raita (yogurt sauce) All that paratha fun with a nutritional twist.

Ingredients & Preparation

Whole wheat Dough

For dough

  • 2 cups whole wheat flour
  • 2 tsp oil
  • 1 tsp salt
  • Water to make the dough
  1. In a large bowl, mix the flour, oil and salt.
  2. Gradually add water by the spoonfuls till the dough starts to come together.
  3. Knead until you get a soft, non-sticky & elastic dough for approximately 5 minutes.
  4. Cover and let it rest while you get the stuffing ready.

Defrosted edamame Mashed edamame Japanese chili powder Japanese chili powder

For stuffing

  • 1 pack frozen shelled edamame (defrosted in the microwave for 3 mins)
  • Salt to taste
  • 1/2 tsp cumin powder
  • 2-3 tsp paprika powder
  • 3-4 tsp Japanese chili powder
  • 1 tsp curry powder
  • 1 tbsp Chaat masala
  • Pepper to taste
  1. Grind the defrosted edamame until you get a coarse mash.
  2. Add the rest of the seasoning & spices.
  3. Mix well & set aside.

Wasabi paste

For Raita

  • 1 cup nonfat Greek yogurt + 1/2 cup water ( or use 1+1/2 cups regular yogurt instead)
  • 1/2- 1 tsp wasabi paste (depending on its potency & your tolerance)
  • Salt & pepper to taste
  1. Whisk all the Raita ingredients & refrigerate until ready to serve.

Dough ballStuffing the dough Wrapping the the dough around the stuffing Stuffed dough Rolling the Paratha Cooking the Paratha Cooked Paratha

Preparation for the Paratha

  1. Now, if you’re a first timer, I highly recommend a stuffed Paratha YouTube video before you begin making these.
  2. Divide the dough into small balls of approximately 1+1/2″ diameter.
  3. Dust one of them with some flour and roll it out in a circle of approx 6″ diameter
  4. Take about 2-3 tbsp of stuffing and shape it into a flat disc and place it in the middle of your dough circle.
  5. Twist the edges of the dough together in a package and flatten lightly.
  6. Dust the stuffed dough ball with flour once again and roll it out in a circle very gently so that you don’t rip the surface.
  7. Cook the Paratha on a griddle on both the sides on a medium flame, adding a few tsps of oil while turning.
  8. Follow the pattern with the rest of the parathas.
  9. Serve hot with wasabi Raita & picked ginger.