Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Moong Dal Pancakes
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Moong Dal Pancake Recipe

Moong Dal Pancakes
Click any picture to enlarge
These pancakes are common all over India although each region has its own special ingredients. They consist of moong dal with added spices and, in our version, peas. Other vegetables such as tomatoes can be used.

KEY POINTS

 Preparation Time:  25 mins  Cooking Time:  3 mins per pancake
 How Difficult Medium  Freeze?   No
 Servings

10 pancakes

INGREDIENTS



Click on the pictures to enlarge.

INGREDIENTS
Ingredients

Imperial

Metric

Moong dal 6 oz 185 grams
Peas (frozen or shelled fresh) 1 oz 40 grams
Onion ( 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 teaspoon
Bicarbonate of soda teaspoon
Vegetable oil 18 tablespoons
Water 90 ml 3 fl oz

Special Equipment
Electric blender

Preparation
Prepared ingredients for moong dal pancakes Rinse the moong dal a few times. Then either soak it in 1 litre (1 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
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.

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.
Moong dal pancake ready for frying 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 1 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.

CLICK HERE FOR MORE INDIAN RECIPES

Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.