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Moong flour Pudla (pancake) Recipe

Traditionally, the Moong Pudla was made by presoaking decorticated split beans over night. The presoaked beans were ground to make the batter. Nowadays, you can just use the Moong bean flour, readily available in most of the Indian stores.

Ingredients

1. Moong flour flour: 1 cup

3. Baking powder: ¼ teaspoon

4. Salt: ¼ teaspoon

5. Cumin seeds: ½ teaspoon bruised coarse

6. Water: ¾ Cup

7. Finely chopped onion: ¼ Cup

8. Finely chopped Cilantro: 2 Tablespoons

9. Finely chopped Serrano: 2

10. Fresh ginger finely chopped: ¼ teaspoon

11. Ghee: ¼ cup

Method

1. Combine Moong flour, Salt, and Cumin seeds

2. Add water to make batter. Mix well to eliminate any lumps.

3. Stir in onion, cilantro, Serrano, and ginger. Let the batter rest about 30 minutes.

4. Stir in Baking powder just before ready to bake pancakes on the griddle.

5. On a flat griddle put a teaspoon of Ghee. When griddle is low to medium hot

6. Stir batter each time before poring batter on the griddle. Pour a ¼ cup of batter. With a spatula spread it around. You may pore about a teaspoon of Ghee around the pancake. In about a minute the underside will start getting opaque. Let it cook till lightly brown.

7. Use a turner to flip over the pancake. let it cook another two minutes. Each side should be cooked only once.

5. Repeat steps 6 and 7 till all the Pudla are cooked.