Preparation

• In a medium bowl, soak the dried coconut in the hot water 30 to 45 minutes, until softened.
• Meanwhile, in a heavy-bottomed skillet, warm 2 tablespoons ghee over medium heat. Saute the serrano pepper, 1 piece of ginger and the cumin seeds about 5 minutes, until they begin to soften. Add a dash of asafetida to taste, if desired.
• In a high-powered blender or the bowl of a food processor, combine the rehydrated coconut, its soaking liquid and the sauteed pepper mixture and pulse. Add the cilantro, lime juice and sea salt to taste and purée until smooth. Set the sauce aside.
• In a high-powered blender or the bowl of a food processor, add the mung beans, onion, ginger, 1/8 teaspoon asafetida (if desired) and 2 cups water and pulse. Add more water as needed until the mixture reaches a pancake batter-like consistency.
• Coat the bottom of a heavy skillet or griddle with ghee over medium-high heat. Pour the batter into the skillet in batches to form desired size pancakes. Sprinkle the surface of each pancake with shredded beet or carrot. Cook 2 to 3 minutes, until underside is lightly browned. Flip and cook another 2 to 3 minutes, utnil the pancake is browned and cooked though. Repeat until all batter is used.
• Serve the pancakes with the sauce and garnish with sliced green onions and shredded beet or carrot.

*Asafetida, also called hing, is an herb cultivated in India. It can be found at Jay International Food Co., and other international markets.