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These thin pancakes make a wonderful snack with coconut chutney or served with some subji (cooked vegetables).
1/2 cup rice and 1/2 cup green moong dal
1/4 tsp salt, 1/4 tsp turmeric, 1/4 tsp hing(opt.)
1/2 tsp freshly grated ginger
Soak the rice and green moong dal in water the night before preparation, or at least 4 hours. Drain soaked rice/moong dal when ready. Blend with spices, freshly grated ginger, and enough water or buttermilk as needed to make a thick batter (similar to pancake batter).
Heat a non-stick griddle over medium heat. Pour about 1/2 cup of batter onto hot pan, making a thin round pancake by spreading the batter out in a spiral pattern starting from the center. Cook until golden brown, then flip and cook just the same. Drizzle with ghee and/or serve right away.
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