Ingredients   (Serves – 4)

  • Yellow moong dal (split yellow gram) – 200 grams (1 cup)
  • Ginger (grated) – 5 grams (1 tsp)
  • Green chili (optional) – 1, finely chopped                                  
  • Cumin seeds – 1 tsp
  • Salt – 1 tsp or to taste
  • Turmeric powder – ¼ tsp
  • Asafoetida (hing) – a pinch
  • Water – about 150 ml (⅔ cup, for grinding)
  • Oil – 2 tbsp (for roasting)
  • Fresh coriander leaves (chopped) – 2 tbsp

 

Method

  • Wash and soak the moong dal for 3–4 hours.
  • Drain the water and grind the dal with ginger, green chili, cumin seeds, turmeric, hing, and salt into a smooth batter, adding little water as needed.
  • Transfer the batter to a bowl and mix in chopped coriander leaves.
  • Heat a flat non-stick tawa or skillet and grease lightly with ghee.
  • Pour a ladleful of batter and spread it gently in a circular motion to form a thin pancake.
  • Drizzle a few drops of ghee around the edges and cook on medium flame till the underside turns golden brown.
  • Flip and cook the other side for a minute.
  • Repeat with the remaining batter.
  • Serve hot with mint chutney, tomato chutney.

 

Prep Time – 10 minutes (3–4 hours soaking)                  Cook Time – 20 mins.                         Total Time – 30 mins.