Savory Indian Pancakes

Savory Indian Pancakes

(20 servings)    Printable Version
  • 2 cups dry mung beans
  • 3/4-inch cube of peeled fresh ginger root

  • For every one cup of soaked beans add:
  • 1/2 cup water
  • 1/2 teaspoon Spike or other vegetable-seasoned salt
  • 1/2 teaspoon asafetida or 1 clove garlic
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon 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 multiply 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 processor, first drop chunk of ginger root in and allow it to get chopped up.

Add soaked, drained mung beans and run machine till 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 till 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 till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way.

Mung beans, ginger root and asafetida! This recipe tastes like an excellent history lesson.

Mr Breakfast would like to thank baseball27 for this recipe.

Comments About This Recipe
What do you think of Savory Indian Pancakes?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.

From Raj Saron

This is called DOSA.

Comment submitted: 9/6/2011 (#12883)

From Jake
Rating (out of 5):  

I made this and loved it. It tastes like a different version of falafel, without the hassle of deep frying. I served the pancakes with slices of unripe mango and a raita made from small bits of cucember, yoghurt and some hot sauce.

To me the dish is more of a dinner than a breakfast food, but that is not a problem. Next time, I would use slightly larger amounts of the spices (but not the salt) I would use this method for other pulses, too. I think I might also try it with Middle eastern spices, or Mexican spices.

Comment submitted: 12/9/2006 (#910)

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