Moong Daal Pan Cake.
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Ingredients of Moong Daal Pan Cake
- You need of yellow lentils (moong daal).
- You need of rice flour.
- Prepare of chopped onion.
- It’s of peices of ginger.
- Prepare of chopped green chilli.
- Prepare of dry red chilli.
- It’s of turmeric powder.
- Prepare of asafoetida.
- You need of kasuri methi.
- You need of cumin seeds.
- It’s of black pepper powder.
- You need of chopped coriander.
- Prepare of Salt.
- You need of Water.
Moong Daal Pan Cake step by step
- Thoroughly wash the Moong under running water. Put it into a large bowl and add the dry red chillies, cumin seeds and asafoetida powder. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak..
- The next morning, drain the water away, grind the moong and spices you soaked with it, in a food processor to get a fine paste. Add water only as required to get the consistency of pancake batter – thick but 'pour-able'. Add the rice flour, grated ginger, onion, chopped coriander,chilli,spices and salt to taste and mix well..
- Heat a griddle or heavy-bottomed pan on medium heat. When hot, add a few drops of cooking oil to it and swirl to coat all sides of the pan. Now pour a ladle full of batter onto the pan and lightly use the ladle to spread the batter into a circular shape from the center outwards. Make a circle of diameter roughly 6 inches. Cook for 1 minute..
- Drizzle with a little oil and lift the edges of the Cheela to allow oil to go under it. Flip now and cook till the other side is golden too..
- Remove from pan and serve immediately with Mint-Coriander Chutney! You can also fill Cheelas with fresh grated paneer!.
recipe by Dr.Deepti Srivastava @cookpad