Eat these for breakfast, lunch or dinner!
Protein rich, antacid and so yummy!


1 cup dry mung beans, split or whole – soaked overnight or sprouted
1 tbsp RASA Ayurveda Kapha Spice Mix 
1 tsp salt
4 tbsp chickpea flour (besan)
1 cup chopped cilanto
1.5 cups chopped spinach
1 tbsp Coconut Oil


  1. Place the mung beans in the blender along with the RASA Ayurveda Kapha Spice Mix and salt, and blend until smooth, using just enough water to get a slightly-runnier-than-pancake-batter consistency. Add the chickpea flour, cilantro and spinach and mix well. 
  2. Heat a pan over medium-high heat until water sprinkled on the surface skitters off and dries up immediately.
  3. Melt enough coconut oil to cover the bottom of the pan and then place ½ cup of the batter in the center using a ladle with a rounded bottom. Use the bottom of the ladle to spread the batter into as thin a round as possible. This doesn’t have to be crepe-like, but if you ladle it on too thick the inside might not cook through.
  4. When the top looks dry and the edges turn brown, flip over and cook until golden-brown.
  5. Eat with your favorite chutney or relish! Yum!