1 1/4 cups (250 g) 9 oz Split green-gram (dhuli moong dai), soaked for 2 hours
1 Ginger (adrak), finely chopped, 1 inch piece
2 - 3 Green chillies, finely chopped
4 tbsp (16 g) Green coriander (hara dhaniya), finely chopped
1/2 tsp (1 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) seeds
Salt to taste
Vegetable oil for shallow frying
1 Ginger (adrak), finely chopped, 1 inch piece
2 - 3 Green chillies, finely chopped
4 tbsp (16 g) Green coriander (hara dhaniya), finely chopped
1/2 tsp (1 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) seeds
Salt to taste
Vegetable oil for shallow frying
method
1. Drain the green gram and grind to a smooth paste.
2. Add the remaining ingredients except the oil and whip with a ladle for 2 - 3 minutes to make a semi-thick batter.
3. Heat a griddle (tawa); spread 3 tbsp of the batter to make a thin pancake. Add a little oil around the sides. When the underside is done, turn over with the help of a spatula and cook the other side till golden brown. Remove and repeat till all the batter is used up.
4. Serve hot with hare dhaniye ki chutney.
Note: The green gram batter can be refrigerated for a few days but the pancakes should be made just before serving.
2. Add the remaining ingredients except the oil and whip with a ladle for 2 - 3 minutes to make a semi-thick batter.
3. Heat a griddle (tawa); spread 3 tbsp of the batter to make a thin pancake. Add a little oil around the sides. When the underside is done, turn over with the help of a spatula and cook the other side till golden brown. Remove and repeat till all the batter is used up.
4. Serve hot with hare dhaniye ki chutney.
Note: The green gram batter can be refrigerated for a few days but the pancakes should be made just before serving.
serving amount
serves: 4 - 5
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