Savory Indian Pancakes
indian, main dish, pancakes
1 cup dry mung beans
3/8 inch cube of peeled, fresh ginger r; oot.
1/2 cup water
1/2 teaspoon spike [vegetable seasoned salt]
1/2 teaspoon asafetida or
1 centiliter garlic
1/4 teaspoon baking soda
1/8 teaspoon cayenne
1/8 teaspoon black pepper
Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding can be done in a food processor or a blender.
Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up. Add soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember practice makes perfect.
Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it. Just try to spread with the spoon immediately and lighten the touch.
Cover and cook for 2 minutes, or till the pancake turns a reddish- brown color. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way.
Thesse are delicious served plain with side dishes of vetables, chutneys and yogurt; or you may want to stuff the pancake by placing filling inside and folding it over to form a turnover shape.
From: steve@stimpy.hsc.ucalgary.ca (Steve)
Yield: 4 pancakes