Bean Sprout Pancakes

• For the dosas
• 1 cup moong bean sprouts (you can find canned bean sprouts in grocery store or you can find fresh bean sprouts at any Asian food store
• 4 tablespoons rice flour
• salt to taste
• For the stuffing:
• 1 potato, boiled and mashed
• 2 tablespoons grated carrot
• 2 tablespoons grated beetroot
• 2 tablespoons grated cabbage
• 2 tablespoons finely chopped onions (you can also use scallions)
• 1/4 cup tomato, finely chopped
• 1 tablespoon chopped cilantro
• 1/2 teaspoon Emeril's essence
• 1/4 teaspoon mustard seeds
• 1 teaspoon oil
• salt to taste
• Other ingredients
• 1 teaspoon oil to cook

1. For the dosas
2. 1. Combine the sprouts with 3/4 cup of water in a blender and grind into a smooth paste.
3. 2. Add the rice flour and salt and mix well makeing sure there are no lumps . Allow the batter to stand for 15 minutes. Add more water if required to adjust the consistency of the batter so that it is of dropping consistency.
4. For the filling
5. 1. Heat the oil in a non-stick pan and add the mustard seeds,
6. 2. When the mustard seeds crackle, Add all the vegetables, cilantro, Emerils's Essence and salt and mix well.
7. 3. Divide the filling mixture into 4 equal portions. Keep aside.
8. How to proceed
9. 1. Heat and grease a non-stick pan with a little oil.
10. 2. Pour a ladleful of the batter on the non-stick pan and spread it evenly using a circular motion.
11. 3. Drizzle a little oil on the sides and allow to cook.
12. 4. Top with one portion of the filling mixture and spread it evenly over the pancake.
13. 5. When the lower side of the pancake is lightly browned, fold over.
14. 6. Repeat to make 3 more pancakes.

dosas, moong bean sprouts, rice flour, salt, potato, carrot, grated beetroot, cabbage, onions, tomato, cilantro, mustard seeds, oil, salt, ingredients, oil

Taken from www.epicurious.com/recipes/member/views/bean-sprout-pancakes-1208622 (may not work)