Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Black Bean Sourdough Griddle Cakes 
These sourdough griddle cakes ferment black bean flour, instead of wheat. Scented with an Indian blend of spices, they are topped with two colorful sauces – Mango Salsa and one made from roasted baby bell peppers (below). Enjoy them as an appetizer, snack, or a savory breakfast.
 
What’s the difference between salsas and chutneys anyway?  Not much, really. Both types of condiments add pizzaz to dishes and are complex combinations of ingredients that reflect their cultural roots and local ingredients. South Asian chutneys use fruits and/or vegetables, combined with herbs, spices, chilies, and citrus or vinegar. Mexican and Latin American salsas typically combine tomatoes, tomatillos, or other vegetables with cilantro, other herbs, and citrus.  They can be sweet, tart, or spicy, and all of the above, and will liven up your cooking in creative and delicious ways.
 
Prep Overnight ferment for the dough, plus 40 minutes
Cook 15 minutes         
Makes 25 to 35 appetizers, depending on size
 
Spice Blend
1 teaspoon black mustard seeds, lightly roasted and ground
1 teaspoon cumin seeds, lightly roasted and ground
2 teaspoons coriander seeds, lightly roasted and ground
8 fresh curry leaves, lightly roasted and ground
 
Roasted Pepper Salsa
2 cups baby bell peppers, cored, roasted and diced
1 shallot, diced finely
1 packed cup, baby arugula, chopped
1/3 cup cilantro, chopped
½ lime, juiced
2 teaspoons non-pareil capers
1 green serrano chile, diced 
 
2 cups Mango Salsa 
 
Griddle Cakes
3 cups black bean flour
Spring water, warmed to body temperature
Full ½ cup very active rye sourdough starter 
1 teaspoon aka (red) miso
1-inch knob fresh ginger, peeled and grated
3 cloves garlic, minced finely
1 Indian green chili, chopped finely
2 teaspoons of spice blend (see below), or to taste
 
Hint
Depending on how often you use your rye sourdough mother, feed it daily for a few days prior to making the griddle cakes, to ensure it is very active.
 
Spice Blend
Heat a skillet for a few minutes on medium-low. Add the black mustard seeds, cumin seeds, coriander seeds, and curry leaves, stirring constantly. Position your nose over the pan and as soon as the spices are fragrant, remove the pan from the heat and the spices from the pan. If the spices smoke and burn they will taste bitter and ruin the chutney. Cool and grind in a coffee grinder. 
 
Roasted Pepper Salsa
Core the baby peppers but leave them whole. 
Prep oven to 375°F.
On a baking tray lined with parchment dry roast on parchment paper for 20-25 minutes or until they soften, begin to collapse, and crisp up on their edges. Cool and dice, retaining any juices they produce.
In a bowl combine the roasted, diced peppers and their juices, the dived shallot, chopped arugula and cilantro, lime juice, capers, and diced serrano chili, mixing them together.
Taste to correct seasonings as you like. Set aside at room temp for a few hours for flavors to meld. If you make the salsa further in advance, cover and refrigerate until use.
 
Griddle Cakes
Add the black bean flour to a medium-large bowl. Stir in just enough warm spring water and using a Danish dough whisk or a wooden spoon and eventually a clean hand, mix them to make a soft dough.  Cover and allow the mix to rest for 1 hour to autolyze, or fully hydrate the flour.
Add the active sourdough starter, mixing it into the dough with your hands. Cover and set the bowl aside for 10 minutes, before adding the miso paste.
Knead the dough in the bowl for about 5 few minutes or until it is smooth and slightly sticky.
Cover the bowl with a lid or loosely with plastic wrap. Set the bowl in a proofing box, in an oven with a proofing setting, or in a warm, draft-free space for about 8 hours or overnight. Unlike wheat doughs, this bean dough has no gluten to help it rise, but it will become lighter and airier.
Stir in the grated ginger, minced garlic, chopped chili, and 2 teaspoons spice blend. Taste to correct these seasonings and miso paste, as you like. 
Transfer the dough to a large cutting board. Sprinkle it with black bean flour lightly. Using a rolling pin, flatten the dough to ½-inch thickness. With a straight edge, press the sides to square them off, leaving you with a large rectangle. 
Use a knife to cut 2 to 2½-inch diamonds or triangles.
Preheat a large nonstick skillet over medium heat for 3 minutes. Transfer several cakes to the hot skillet. Cook for about 2 minutes or until the underside is lightly browned. Adjust your heat up or down, if you need to.
Flip over the cakes and cook for another two minutes. The cakes are done when they firm up and are toasted on both sides.
Transfer them to a woven mat or cooling rack, and cover them with a clean kitchen linen to stay warm. Cook all the remaining cakes. 
Warm both salsas to bring out their fullest flavors. Spoon them generously over the griddle cakes and serve immediately.