Name: Sindhi Bhee ane Val jo Chillo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 cups Val (field beans), soaked overnight and sprouted; 1 cup Amaranth (rajgira) flour; 1/2 cup Lotus stem (kamal kakdi), scrubbed, boiled, and finely chopped; 1 medium Raw banana (kachha kela), boiled and mashed; 1/2 cup Cluster beans (gawar), strings removed and very finely chopped; 1 tablespoon Ginger-green chili paste; 1 tablespoon Tamarind pulp; 1 teaspoon Dried pomegranate seeds (anardana), coarsely ground; 1/2 teaspoon Turmeric powder; 1 teaspoon Coriander-cumin (dhana-jeera) powder; 1/4 cup Fresh coriander leaves, chopped; 2 tablespoons Groundnut oil for shallow frying; Salt to taste; Water as needed for batter consistency

The Preparation

Step 1

Prepare the Protein Base — Drain the sprouted Val and grind it coarsely in a food processor without adding much water. It should be a thick, grainy paste similar to a vada batter.

Step 2

Mix the Batter — In a large mixing bowl, combine the ground Val, amaranth flour, and mashed raw banana. The raw banana acts as a natural binder while adding complex carbohydrates.

Step 3

Infuse Sindhi Aromatics — Add the finely chopped boiled lotus stem, cluster beans, ginger-green chili paste, tamarind pulp, ground anardana, turmeric, coriander-cumin powder, and salt. The lotus stem provides a unique crunch, while the cluster beans add fiber and a slight bitterness balanced by the tangy tamarind.

Step 4

Adjust Consistency — Mix in the fresh coriander. Gradually add water (about 1/4 to 1/2 cup) to achieve a thick, spreadable pancake batter consistency. Let it rest for 10 minutes.

Step 5

Pan-Roast — Heat a non-stick or cast-iron tawa (griddle) over medium heat and grease with a few drops of groundnut oil. Pour a ladleful of batter and spread it into a 5-6 inch circle, about 1/2 cm thick.

Step 6

Cook to Perfection — Drizzle half a teaspoon of groundnut oil around the edges. Cover with a lid for 2 minutes to let the steam cook the lotus stem and cluster beans. Remove the lid and flip when the bottom is golden brown and crisp.

Step 7

Final Crisp — Press down gently with a spatula and cook the other side for another 2-3 minutes until golden spots appear and the edges are crispy. Repeat for the remaining batter.