Moong Dal Pancakes is a fantastic savory pancakes made out of split peas. They are rich in protein and can be eaten as it is or served with some chutney. Delish!
Recipe adapted from Madhur Jaffrey's Indian Cooking
Moong Dal Pancakes
185 g (6 ½ oz) Moong Dal, picked over, washed and drained
85 to 100 ml Water
2.5 cm (1 inch) Ginger, peeled and coarsely chopped
2 Cloves Garlic, peeled
2 Green Chilies, chopped
1 tsp Sea Salt
1/2 tsp Ground Turmeric
50 g (2 oz) Onion, peeled and minced
2 Tbsp Finely chopped Fresh Coriander
¼ tsp Baking Powder
Vegetable Oil for frying
Soak the dal with 1 liter of water for about 5 hours. Drain.
Combine the ginger, garlic, chilies, sea salt, turmeric, dal and 85 ml plus 1 Tbsp water and blend until you have a smooth batter. (Adjust the consistency with more water if necessary) Let the machine run for 2 to 3 minutes so the batter gets light and airy.
Empty the batter into a bowl. Add the onion, fresh coriander, and baking powder. Mix the batter well.
Brush a 20cm (8 inch) non-stick frying pan with about 1 tsp of the oil and set over a medium-low heat. When the oil is hot, ladle about 55 ml (2 fl oz) of batter in the center of the pan. Spread the batter with the back of a soup spoon. Using a gentle but continuous spiral motion spread the batter outwards. Make a pancake that is about 5 to 6 inches in diameter. Turn the pancake over and cook for another 1 ½ minutes or until lightly brown in color.
Make all the pancakes this way, making sure you stir the batter each time. These pancakes are best eaten hot, just as soon as they are made. You could, if you wish, stack them on a sheet of aluminum foil and then wrap them into a bundle.
The whole bundle can be heated in the oven at 220˚C/425˚F for 15 minutes.
Makes about 9 pancakes.