Savory indian pancakes
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Savory indian pancakes
  Savory    Indian    Pancakes  
Last updated 6/12/2012 1:22:16 AM. Recipe ID 54828. Report a problem with this recipe.
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      Title: Savory indian pancakes
 Categories: Main dish
      Yield: 1 Servings
           -(Makes 18 to 20 pancakes)
  2 cups     dry mung beans 3/4" cube of peeled, fresh ginger root.
  For every one cup of soaked beans, add:
  1/2 cup    water 1/2 tsp Spike or other vegetable-seasoned salt 1/2
  tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne
  1/8 tsp black pepper Soak mung beans overnight to soften.  The next
  day, mung beans must be ground, so drain the beans to prepare for
  grinder. Grinding can be done in a food processor or a blender. If in
  a food processor, do the whole batch of beans and multply the other
  ingredients by 4. If in a blender, do 1 cup of beans at a time with
  the amount of the other ingredients as listed _per_batch_.  Whether
  in a blender or a food processsor, first drop chunk of ginger root in
  and allow it to get chopped up. Add soaked, drained mung beans and
  run machine till beans are fairly ground up (in a blender you can
  only do 1 cup at a time to avoid burning out the motor.) Add the next
  six ingredients and grind to a smooth, fluffy paste. The batter is
  now ready to be made into pancakes, which takes mastering a light
  touch on the spoon. Just remember  practice makes perfect.
  Heat a non-stick skillet or griddle over a medium flame and pour 1/2
  to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix
  batter thoroughly (batter must be mixed before each pancake is poured
  because it separates very quickly) and scoop out 1/3 to 1/2 cup of
  batter. Pour batter into the middle of the skillet and place the
  rounded bottom of a broad spoon very lightly in the center of the
  batter. Then use a slow, gentle and continuous spiral motion to
  spread the batter outward with the back of the soup spoon untill the
  pancake is about 7" to 8" in diameter. If batter is sticking to the
  spoon and making holes in the pancake as you spread, you are either
  pressing too hard or you didn't begin pressing soon enough and the
  batter was semi-cooked before you attempted to spread it. Just try to
  spread with the spoon immediately and lighten the touch.
  Cover and cook for 2 minutes, or till the pancake turns a
  reddish-brown color.  Remove cover and drizzle a tiny bit of oil over
  the pancake. Flip to cook on other side and cook uncovered till
  reddish spots begin appearing on the second side.  Continue cooking
  all the batter in the same way.
  Thesse are delicious served plain with side dishes of vetables,
  chutneys and yogurt; or you may want to stuff the pancake by placing
  filling inside and folding it over to form a turnover shape. This
  recipe makes 18 to 20 pancakes.
  From: (Steve) Converted by MMCONV vers.

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Recipe ID 54828 (Apr 03, 2005)

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