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For the chutney: 1 cup desiccated coconut; 2-3 tbsp coconut cream; 1 fresh chilli pepper; a piece of ginger (1-2cm); 1 tbsp clarified butter; ¼ tsp mustard seeds; ¼ tsp cumin; 4-6 curry leaves; a pinch of asafoetida (optional); salt. For the pancakes: 1 cup soya beans; 2 tbsp rice and plain flour; 1 fresh chilli pepper; a piece of ginger (3 cm); 1-2 tbsp flaxseeds; 1/2 tbsp fenugreek seeds (optional); 1 tsp sesame oil; salt

Soyabean Dosa with Coconut Chutney

Soak the soy beans and flaxseeds overnight in cold water. Prepare the pancakes: Mix the pancake ingredients together in a blender adding water until they are the consistency of a runny dough. Leave the batter to stand for half an hour and meanwhile prepare the coconut chutney. Fry the mustard in some oil on a medium heat and add the cumin, curry leaves, and asafoetida. Fry them for 30 seconds. Blend together the ginger, flavoured oil and spices, coconut, cream, pepper, salt and ½ cup water. Fry the pancakes on a medium heat in some clarified butter on both sides until golden. Serve immediately with the coconut chutney.

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Андрей (talerka).