Savory Green Gram & Vegetable Pancakes

1.Prepare the sweet potato crisps: Heat 1 tablespoon oil in a non-stick pan over medium heat. Add the thinly sliced sweet potato in a single layer and fry until crisp and golden on both sides, about 3-4 minutes per side. Remove and drain on paper towels. Set aside.

2.In a blender or food processor, combine sprouted green gram, rolled oats, cooked rice, and the egg. Add about 1/4 cup water and blend to form a smooth but slightly thick batter. The batter should be pourable but hold shape on the pan. Add more water if needed, 1 tablespoon at a time.

3.Transfer the batter to a large mixing bowl. Add grated carrot, chopped green beans, corn kernels, chopped onion, green chilies, cumin seeds, coriander powder, turmeric powder, red chili powder, salt, and chopped cilantro. Mix well to combine all ingredients evenly.

4.Heat a non-stick skillet or griddle over medium heat and brush lightly with oil.

5.Pour about 1/4 cup of the batter onto the skillet and spread gently into a 4-5 inch diameter pancake, about 1/4 inch thick.

6.Cook for 3-4 minutes on one side until the edges start to dry and the bottom is golden brown. Carefully flip the pancake and cook for another 3-4 minutes on the other side until cooked through and golden.

7.Repeat with the remaining batter, brushing the skillet with oil as needed.

8.Serve the savory pancakes hot, garnished with the crispy sweet potato slices on top or on the side for added texture and flavor.