Tag Archives: Healthy Pancakes

Moong Dal Pudlas (Split Green Gram Pancakes)

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I’m back home!

After a month of TLC at my parents’ following a brief illness & ban from the kitchen, I’m up & about & ready to take on the world! I did start making up for the 3 weeks away from my favourite space by making this, & this & of course this over at my parents’!

And now…I’m back in my Odd Hour Kitchen, planning menus, packing lunches for the husband… fun stuff!

Here’s my first dish back 🙂

Pudlas (Gujarati), Uttapams, Appams & Dosas (South Indian), or Chillas (North India) are various Indian Pancakes or Crepes. The South Indian ones are made with a fermented Rice Flour batter or with Semolina (Rawa). The Gujarati & North Indian ones are made with various Lentils (Dal) or non-fermented Rice Flour batter & even Semolina.

This recipe that I’m going to share with you, is my maternal grandmother’s. She would use Whole Green Gram Beans or Moong, which she soaked overnight. But I didn’t have any  yesterday & I wanted to keep the batter ready in the fridge for this morning’s breakfast, so I want ahead & used the Split Green Gram or Moong Dal.

Moong Dal

These Pancakes are very easy to make & perfect for a heavy breakfast or a light-ish dinner. They use a little oil, but are Carb & Gluten Free… so they aren’t bad for you either! In fact they are high in Vitamins A, B, C & E & Minerals like Calcium, Potassium & Iron. The Dal is rich in Protein & Fibre & a perfect food to help you in your weight-loss regime 🙂

Ingredients

Soaked Moong Dal

  • 3/4 cup Moong Dal / Split Green Gram (soaked for 4-5 hours)
  • 2 small Onions (finely chopped)
  • 1 inch piece Ginger (finely chopped)
  • 2-3 Green Chillies (finely chopped)
  • 4-5 cloves Garlic (finely chopped)
  • 2 Tomatoes (finely chopped)
  • Coriander (finely chopped)
  • Cumin Seeds / Jeera
  • Salt
  • Oil

Method

The Batter

  1. Grind the Dal in a food procession with the ginger, garlic, green chillies & 1/4 of the onions. Do not add any extra water.
  2. Pour the mixture into a bowl, add the remaining onions, cumin & salt.
  3. The batter is supposed to be a bit thick, like porridge. But, if you feel it is too thick, add a little water.
  4. Heat a flat non-sitck pan or skillet & grease it with a little oil. Drop a ladle-full of the batter as you would normally for pancakes. Sprinkle some tomatoes & coriander. Once you see the edges come away from the pan, drizzle a little oil around the pancake.Carefully flip the pancake to cook the other side.
  5. Serve hot with a Sweet Chilli Sauce or Mint Chutney or Yogurt.

This Recipe makes about 16 Pancakes.

The batter can be stored in the fridge & used over the next 2 days.

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