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Stuffed Moong dal pancake / roll

Stuffed Moong dal pancake / roll


Moong dal/split green gram - 2 cup
Hing/aesofoetida - 1 pinch
Ginger finely chopped
Finely chopped green chillies
Finely chopped coriander leaves
Oil - 2/3 tbsp
Cottage cheese finely grated
Radish finely grated
Some finely chopped vegetables (veggies) like capscicum carrot


Soak the dal / pulse in for 2 hrs in water and make a paste of it add the chillies and ginger and radish while grinding.Add the coriander salt and aesofoetida to the paste and mix.The batter should be as free flowing as you would for any pancake recipe.

Brush a large griddle with oil and heat over medium-low heat. Pour some of the batter and spread it out and cook until bubbly on top and golden on the bottom, about 2 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Now take some grated cottage cheese and mix together with the freshly chopped vegies or some leftover cooked veggies make a fine layer on one side of the pancake and roll it.

Suggestion(oil-free cooking)

If you do not desire to use too much oil heat your iron skillet add oil when it smokes rub it off with kitchen towel sprinkle water and again spread out some oil and rub it off it would become non stick and definitely adds more flavor to the food then the nonstick ionized ones.And you can keep on cooking and just keep on rubbing the oil soaked towel on the skillet and get a oil free pancakes.

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