*  Exported from  MasterCook  *

                         Savory Indian Pancakes

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2       c             Dry mung beans
 1                     3/4" cube of peeled, fresh ginger root.
 For every one cup of soaked beans, add:
   1/2   c             Water
   1/2   ts            Spike or other vegetable-seasoned salt
   1/2   ts            Asafetida -OR-
 1       clove         Garlic
   1/4   ts            Baking soda
   1/8   ts            Cayenne
   1/8   ts            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
 until 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 until 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 until 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
 until 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 vegetables,
 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: [email protected] (Steve)
 Converted by MMCONV vers. 1.40



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