Moong Dal Pancakes With Peas
indian, pancakes, tnt
6 1/2 oz moong dal, picked over,
1 washed, and drained
1 teaspoon salt
1 teaspoon ground turmeric
2 oz shelled peas
3 fl oz oz plus 1 tbs. water
1 inch cube of ginger, peeled
1 and coarsely chopped
2 oz onion, peeled and minced
3 cloves garlic, peeled
2 tablespoon finely chopped coriander
2 fresh, hot greco chilies,
1 cut into 4 pieces each
1/4 teaspoon baking soda
4 fl oz oz vegetable oil
Put the dal in a bowl. Add 1,75 pints (1 litre) water and soak for 5 hours. Drain. Drop the peas into boiling water for 3-4 minutes or until they are tender. Drain and chop coarsely Combine the ginger, garlic, chilies, salt, turmeric, dal, and 3 fl oz (75 ml) plus 1 tbs. water in the container of an electric blender. Blend until you have a smooth batter. Let the machine run for 2-3 minutes more so the batter gets light and airy.
Empty the batter into a bowl. Add the onion and fresh coriander and peas. Mix. The batter may now be covered and refrigerated, if you like, for up to 24 hours.
Just before you get ready to cook, add the baking soda and mix it in. Remember to stir the batter before you make each pancake.
Brush an 8 inch (20 cm) non-stick frying pan with about 1 tsp. of oil and set it to heat over a medium-low flame. Remove about 2 fl oz (55 ml) of batter. When the oil is hot, drop this batter right in the centre of the pan. Now place the rounded bottom of a soup spoon on the centre of the blob of batter. Using a gentle but continuous spiral motion, spread the batter outwards with the back of the spoon, smoothing out any ridges along the way. Make a pancake that is about 5,5 - 6 inches (14 - 15 cm) in diameter. Dribble a teaspoon of oil over the pancake and another 1/2 tsp. around its edges. Cover the pan and let the pancake cook for 2 minutes or until its underside turns a reddish colour. Uncover the pan and turn the pancake over. Cook the pancake on the second side for 1,5 minutes or until it develops small red spots. Remove the pancake and put it on a plate. Cover with a second plate, inverted over the first. Make all the pancakes this way, making sure you stir the batter each time. Makes about 9. These pancakes are best eaten hot, just as soon as they are made. You could, if you wish, stack them on a sheet of aluminium foil and then wrap them into a bundle. The whole bundle can be heated in an oven at gas mark 7, 425 deg. F (220 deg. C) for 15 minutes.
Yield: 1 servings