| Moong Dal Pancake Recipe |
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KEY POINTS
| Preparation Time: | 25 mins | Cooking Time: | 3½ mins per pancake |
| How Difficult | Medium | Freeze? | No |
| Servings |
10 pancakes |
INGREDIENTS
Click on the pictures to enlarge.
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Moong dal | 6½ oz | 185 grams |
| Peas (frozen or shelled fresh) | 1½ oz | 40 grams |
| Onion (½ medium) | 2 oz | 55 grams |
| Fresh ginger | 1 in cube | 2.5 cm cube |
| Fresh green chillies | 1 to 2 | |
| Garlic cloves | 3 | |
| Salt | 1 teaspoon | |
| Coriander leaves | 2 tablespoons finely chopped | |
| Ground turmeric | ¼ teaspoon | |
| Bicarbonate of soda | ¼ teaspoon | |
| Vegetable oil | 18 tablespoons | |
| Water | 90 ml | 3 fl oz |
Special Equipment
Electric blender
Preparation
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Rinse the moong dal a few times. Then either soak it in 1 litre (1¾ pints) of
water for 5 hrs or add it to 520 ml (18 fl oz) water, bring to the boil and boil for
15 minutes (careful, it will froth). Finely chop the ginger. Peel and finely chop the garlic cloves. Chop each chilli into 4. Peel and finely chop the onion. Finely chop the coriander leaves |
Method
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Boil the peas for 3 minutes. If they are large, roughly chop them. Add the water, dal, chillies, garlic, turmeric and salt into an electric blender and blend for 3 minutes. Place the mixture in a bowl and add the ginger, peas, coriander, bicarbonate of soda and mix well. This mixture can be stored in the refrigerator overnight. |
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The mixture should be moist but not wet and it should form a ball easily. If it falls
apart, add a tablespoon of water and mix it in well.
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Add 1 tablespoon of vegetable oil to the pan and heat to medium high. Take about 65 g (just a little larger than a golf ball) of the mix and flatten it in your hands. Thin it out more by transferring it from one hand to the other quickly. It should be about 8 / 10 cm (3 / 4 in) in diameter. If they are much larger they will be difficult to turn in the pan. |
| When the oil is fully heated drop in a pancake. Pour about half a
tablespoon of oil over the top of the pancake. Cook for 2 minutes then turn the pancake
over. Cook for a further 1½ minutes until golden brown. Do the same for each of the pancakes, storing the cooked ones in a warm oven. Serve hot with tea or buttermilk. |
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