serves
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 225 g (1 cup) green mung beans (moong dal)
- 10 curry leaves
- 4 long green chillies, seeded and chopped
- 2 – 3 cm piece ginger, peeled and chopped
- ½ tsp ground cumin
- Salt, to taste
- 2 tbsp rice flour, optional
- Light olive oil, for cooking
- Fresh coconut chutney and thinly sliced red onion, to serve
Resting time: overnight
Instructions
- Wash the moong dal, then place in a bowl with 500 ml (2 cups) cold water and soak for at least 4 -5 hours, but preferably overnight. Drain and place in a blender. Add the curry leaves, chillies, ginger, cumin, a good pinch of salt, rice flour and about 125 ml (½ cup) water and blitz until a smooth batter forms.
- Pour the batter into a large bowl. The consistency should be of a thick but pourable batter. Add a little more water if needed.
- Heat a large non – stick frying pan or well-seasoned cast-iron pan over medium-high heat. Add a ladle of batter to the hot pan and use the base of the ladle to gently spread it out thinly, starting from the middle. Cook for 3 – 4 minutes or until golden and crisp, adding 1 teaspoon of oil around the edge of the pan half - way through cooking. Flip and cook the other side for 1 minute. Fold and transfer to a plate. Wipe the pan with paper towel and repeat with the remaining batter. Serve hot with coconut chutney and sliced onion.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
