Nutritious, crunchy, pancake is made with soaked ground Green Gram
- 2 cups split green gram with skin ( Chhilke Wali moong dal ) soaked for 2 hours
- 1 cup split and skinned green gram lentil (yellow moong dal) soaked for 2 hours
- 4 green chilies
- One bunch of green coriander leaves
- 1”ginger piece
- 2 cloves garlic
- ½ tsp cumin
- 2 pinch of asafetida
- 1 tsp chat masala
- Salt to taste
- Wash and drain both types of dal.
- Grind dal with green chilies, ginger, garlic and green cilantro leaves, in a mixer grinder with minimum water to form a paste.
- Add jeera, asafetida, salt, chat masala and 1 tbsp of hot oil.
- Beat the mixture with hand to make it a smooth paste.
- Prepare pancakes: Heat a non stick griddle and spread a table spoon full of dal mixture on it.
- Cook on medium low heat till golden and crisp.Drizzle a little oil to crispen it further.
- Serve hot with cilantro chutney and /or Yogurt Raita
Do You Know?
In India, Moong dal is used to make delicious dals, snacks and curries. Moong lentils in particular is very easy to digest and take on seasonings and spices very well.
In Malaysia a sweet porridge served warm has mung beans as its base, then palm sugar and coconut milk are added. In Sri Lanka, mung beans are mixed with palm sugar to make 'mung kavum'.
Mung beans are easily digested, containing few oligosaccharides which cause flatulence. They contain between 19-25% protein, 60%carbohydrate and 4% fibre. They are also contain lysine, potassium, calcium, magnesium, iron and traces of thiamine, riboflavin and niacin.