In a jug or bowl, whisk together the millet flour, egg/egg replacement, milk/water, baking powder and salt until smooth and set aside.
Finely chop the fresh greens.
Heat a teaspoon of ghee or your choice of oil in a frying pan, then sauté a handful of the finely chopped greens for a couple of minutes on medium heat.
Turn the heat up to medium-high, add another bit of ghee or cooking oil if necessary and stir the batter. Spoon batter over the greens into the hot pan, spreading it out to the edges of the greens.
Cook the pancake until crispy and golden brown on the underside, loosening the sides to check.
Use a spatula to make sure that the pancake can lift from the underside, then turn or flip it over for 30 seconds or so—not too long, so that you don’t overcook it. Set aside, crispy side up on a plate, and keep warm.
To serve, dollop each pancake with hummus, drizzle with olive oil, and sprinkle with black pepper. Serve flat, rolled or folded.
This recipe makes 4-5 pancakes.
These savoury pancakes can be enjoyed for breakfast, lunch or dinner.
You want to keep your greens on the lighter side so the texture of the pancakes can come out similar to a dosa as opposed to an omelette.
Pancakes: Millet flour (Also known as bajra flour) is recommended in winter months. It contains omega-3 fatty acids, potassium, fibre, and iron. It is also gluten free.
Millet is heating and astringent. It helps stoke digestive fire and does not increase earth and water elements.
If millet is too dry for vata or pitta constitutions oat flour can be used which has a demulcent (moistening) quality.
Hummus: Vata tends to find legumes difficult to digest. Well cooked, blended and spiced chickpeas in hummus make them much easier to digest.
Pitta dosha can tolerate the garlic and pepper in hummus recipes in moderation in the winter months.
Hummus is generally good for kapha dosha- lightening the olive oil will prevent excess earth and water accumulation.
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