Well, I am not sure if this is a CKP or even a Maharashtrian recipe but it is so nutritious and delicious that I had to put it here. You can even make it with overnight soaked pulses without sprouting them, think of it like a moist थालीपीठ.
Ingredients:
1. Sprouts of as many kinds as you can get except vaal, I haven't experimented with vaal yet. (Moog..green gram, Urid..black gram, Matki..moth, Chavli..cow peas, Sukhe vatane..dried peas, Methi..fenugreek seeds, Horse gram(kulith), black masoor etc). Just moog alone also taste great. Any combination of sprouts in any proportion is fine.
2. Oil/Ghee to grease the tava
3. Rice flour
4. Salt to taste
5. Ginger
6. Garlic cloves, peeled
7. Green chillies (Omit these if you do not want it spicy)
8. Coriander leaves
9. Water
Procedure:
1. To sprout the beans/grams, wash them and soak them in lukewarm water for about 8 hours. I soak them in the morning and drain them in the evening. Drain completely.
2. Place the soaked and drained grams/beans/peas in a bowl and cover it. Place the bowl in a warm and moist place for a day or two, depending on the ambient tempearture and the kind of sprouting you want. Note, the methi seeds need to be tied in a muslin cloth for sprouting, or else they take a long time to sprout.
3. After the beans have sprouted, grind the sprouts along with the chillies, coriander leaves, ginger and garlic in a mixie to obtain a grainy paste. Add some water to aid the grinding.
4. Add the salt and a tablespoon of rice flour to this mixture. Add water if required to make the mixture of pourable consistency.
5. Heat a griddle and grease it.
6. Pour a ladleful of the batter onto the griddle and spread it quickly.
7. Cover and cook for 2 minutes.
8. Flip and cook the other side for 1 minute.
9. Serve hot with curd or tomato ketchup. Yummy! and filling and very nutritious.
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