Thursday, Dec 20 2007

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Moong Dishes Moongdal Pancakes

Ingredients:
2 cups green moong dal, soaked for 2 hours in water.
1 cucumber
1 onion
1 carrot
4" pieces white pumpkin or squash
1 capsicum
1/2 cup cabbage, broken in big pieces
3-4 green chillies
1" piece ginger grated (optional)
1/2 tsp. garlic crushed (optional)
1/2 cup spinach, drained, chopped finely
3 tbsp. Coriander leaves finely chopped
1/2 tsp. cumin seeds
1/4 tsp. carom seeds (ajwain)
salt to taste
2 tbsp. Hot oil
oil to deep fry for vadas/to shallow fry for pancakes

Method:

1. Grind drained dal fine, either in a stone grinder or mixie.
2. Use minimal water.
3. Chop all veggies into chunks.
4. Mix and chop fine in a vegetable chopper
5. Chop green chillies very fine.
6. Mix all ingredients into dal, except oil to fry.
7. Beat with hand to blend well.

To make pancakes:

1. Add 2-3 tbsp water to batter
2. Heat a nonstick griddle, spread a ladleful of mixture to a pancake.
3. Roast on medium low heat, till golden and crisp.
4. Drizzle a little oil to crispen further.
5. Serve hot with coconut or green chutneys.

Making time: 45 minutes

Makes: 20-24 vadas/15-18 pancakes

Shelflife: Batter 4-5 hours refrigerated. After making pancake, best fresh

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