Soft yellow pancakes of ground moong dal and little millet flour, scented with cumin and hing, cooked in ghee until the edges freckle.
Ingredients
From the TrooFoodz pantry
Fresh
- Split yellow moong dal, soaked 3 hours 1 cup
- Green chillies 2
- Ginger, roughly chopped 1 tbsp
- Cumin seeds 1 tsp
- Asafoetida ¼ tsp
- Coriander leaves, chopped 3 tbsp
- Ghee 3 tbsp
- Salt to taste
Method
-
Grind smooth
Blend the drained moong dal with green chilli and ginger and just enough water to make a thick, pale, velvety batter.
-
Add the millet
Whisk in Sprouted Little Millet Flour in two additions until the batter is homogeneous and thick enough to mound on a spoon.
-
Season and rest
Fold in cumin, asafoetida, coriander and salt, then rest ten minutes. Loosen with water to a thick pouring consistency.
-
Ladle rounds
Drop small ladlefuls onto a medium-hot griddle and spread each into a round about the width of your palm.
-
Ghee the edges
Spoon ghee around each pancake and cook two to three minutes until the base is golden and the top has set dull.
-
Flip and finish
Turn once and press gently with the spatula so the centre cooks through, another ninety seconds. Serve hot with coriander chutney.
Why this works
Moong dal ground smooth gives a batter with enough protein to set firmly, so these hold together as thick pancakes rather than needing to be spread thin like a dosa. Little millet flour is the softest of the millet flours, which keeps the crumb tender instead of dense. Cooking in ghee at medium heat browns milk solids on the surface for flavour without scorching the batter.
Make it your own
- Sprouted Little Millet Flour → Sprouted Foxtail Millet Flour Firmer pancake that holds its shape better.
- Ghee → Coconut oil Plant-based; slightly crisper edge, less nutty.
- Split yellow moong dal → Masoor dal Faster to soak, a touch earthier and pinker.
