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Yellow Mung Bean Pancakes |
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Serves: 12 Print this Recipe(Mung Dal kae Chillae) Category: Crepes and Pancakes, Vegan Makes 12 to 16 pancakes Chillas are a north Indian version of addai and other pancakes. Mung dal is a popular favorite in the north, so cooks use it in all sorts of recipes, this being just one of them. Serve them with any green, sonth, or tomato chutneys in the Chutneys and Pickles chapter. 1 cup dried yellow mung beans (dhulli mung dal), sorted 1/4 cup dried white urad beans (dhulli urad dal), sorted 3 to 4 slices (quarter-size) peeled fresh ginger 1 to 2 fresh green chili peppers, such as serrano, minced with seeds 1 1/2 cups water, as needed 1/8 teaspoon ground asafoetida 1/4 teaspoon ground turmeric 1/4 teaspoon freshly ground black pepper, or to taste 1/4 teaspoon baking soda 1/4 teaspoon salt, or to taste 1/4 cup peanut oil 1. Wash both the dals in 3 to 4 changes of water. Place together in a bowl and soak in water to cover by 2 inches, about 3 hours. Drain and transfer to a food processor, add the ginger, green chili peppers, and 1 cup water and process to make a thick, smooth batter. (It will still have a bit of a grain.) Transfer to a bowl. 2. Add the remaining 1/2 cup water to the food processor and swirl to remove any batter left in the work bowl and mix it into the batter. Add the asafoetida, turmeric, black pepper, baking soda, and salt, and mix well. Set aside 3 to 4 hours. If the batter is too thick, add more water, as is needed, to make a semi-thick batter of pouring consistency. 3. Heat a cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and put about 1 teaspoon in the center. Then, using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and spread it evenly into a 5- to 6-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle. 4. As the pancake sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 1 minute. Turn over once and cook until the other side is takes on a similar color, about 1 minute. Transfer to a serving platter, repeat with the remaining batter, and serve hot. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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