Add the mung beans and rice to a bowl and wash them 3-4 times until the water runs almost clear, then soak them in at least 500ml of water overnight.

The next day, drain them and grind (I used my Vitamix E310) together with the spinach, ginger, chilli, cumin seeds, salt and enough water (150-200ml) to form a pourable batter.

Heat 1 tsp of the oil in a non-stick frying pan over medium heat. Add a ladle of the batter, spreading it out into a thin pancake with the back of the ladle.

Drizzle some more oil around the edges and fry the pancake until it easily loosens from the pan (1-2 mins). Flip it over and fry the other side until cooked through (1-2 mins). Set aside and continue with the remaining batter.

Follow the steps above to make the batter with 200-250ml water (but don’t add the turmeric yet). Pour the batter into a bowl and mix in the turmeric, then fry as instructed above.

Follow the steps above to make the batter with 75-125ml water, including the chilli powder. Then fry as instructed above.