Serves: 12
Total Calories: 59
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 Yellow Mung Bean Pancakes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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