Ingredients

• 250 g split yellow mung beans 
• 200 g glutinous rice
• 1/4 tsp asafoetida 
• 1 red pepper, diced finely
• 200 g fine green beans, chopped finely
• 2 tbsp fresh grated coconut (frozen is fine)
• 6-8 fresh curry leaves, finely chopped
• 1 tsp brown mustard seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp dry fenugreek leaves
• 1 tsp nigella seeds
• Sea salt to taste 
• 2-3 fresh chillies 
• 1 tsp fresh minced garlic 
• 1 tsp fresh minced ginger
• 1 tsp white wine vinegar 
• 2 tbs coconut cream
• 1 small bunch of fresh coriander, chopped
• 2 tbs coconut oil and some extra for frying

Method

Wash the mung beans and rice in the same bowl. Soak for 2 hours.

After 2 hours of soaking the mung beans and rice, drain the water and then transfer the contents of the bowl into a blender. Add the asafoetida, green chillies, garlic, ginger and curry leaves. Add 50ml of water and grind into a fine and thick paste.

Transfer into a bowl and add all the spices, coconut cream, 2tbs coconut oil, white wine vinegar, green beans and red pepper. Stir well. Allow the batter to sit for 30 minutes. Add fresh chopped coriander and stir well.

Warm a non-stick pan. Smear the pan with some coconut oil, using a pastry brush.

I used a cooking ring to make my patties, but you can just free hand if you prefer (see video). 

Cook each patti for two minutes on each side. 

Enjoy with some coconut yogurt.

This batter will make roughly 12 patties which can be frozen, once cooked and cooled.

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