Moong Dhal Chilla (pancakes)

This post is brought to you by “What in the hell am I going to do with that half bag of moong dhal that’s been living rent free in my cupboard?”

Pancakes, that’s what. No egg, no milk, just…dhal. But you will need a blender. I’m sorry.

1 cup hulled moong dhal, soaked in 1 cup of water for 3 hours

2 Green Chillies

1 inch of Ginger

then to stir into the batter:

1 tsp Haldi/turmeric powder

1 tsp Salt

1 tsp Red Chilli Powder

to add to the chilla:

chopped fresh coriander or parsley if you loathe coriander

Chaat masala powder (I use garam masala as I had no chaat)

Vegetable oil

Soak the dhal in cold water for 3 hours.

Drain well, then grind to a thick batter in a blender, along with the ginger and the chillies. If the grinder struggles, add water a tbs at a time.

Pour that mixture out into a bowl, and stir in the additional spices.

This needs to be a thick batter that you can spread around a pan. I had to add 3 tbs of water in the end as mine was too thick to spread. It just sort of lumped around.

Cook off a test pancake, to check the salt levels. Moong seems to eat up the salt!

Here is a link to how it’s done by someone who’s used to it, but I am not, so mine are…splodgy…but still tasty! No doubt with practice I could get them thinner, but mine are just fine.

Heat a flat pan on a medium heat.

Brush oil on the pan.

Put 1/4 cup of batter in the pan, and spread it out into a circle. Ish.

Drizzle 1 tsp oil.

Add the chopped herb of choice and the masala, then after a minute, try to flip it over. If it sticks, give it another 30 seconds.

Flip and cook for another minute.

Serve with the chutney of your choice!

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