Amazon Grocery Store

Friday, August 03, 2007

Mung Bean Chilla (Green Gram Pancakes)

I have always considered breakfast as the most important part of my morning ritual. That, along with a steaming cup of filter coffee and a crisp newspaper, really kick starts my day. So I take my breakfast very seriously. I have always marveled at people who eat the same breakfast, day in and day out, all their life. I can't even begin to imagine what that would be like. So one day I was at my friends house and his mom put a green dosa in front of me. I am always game for a new taste and tried it, and to my surprise liked it. The one she made was with garlic and fenugreek leaves. I am more partial to coriander (cilantro) so made a few changes and now you have the Mung Dal Chilla Amol-style.

Ingredients :

Whole Mung Beans ( Green Gram) : 1 cup;

Fresh Green Chillies : 4-6 no; Fresh Ginger : 1" inch;

Chopped Coriander Leaves : 1 Tb; Asafoetida : a pinch;

Chopped Onion : 1 no; Turmeric Powder : 1/2 tsp;

Salt to taste; Sugar : a pinch; Oil as required


Wash and soak the mung beans for 4-6 hours. Then add chopped chillies and ginger to it and make a paste in the blender. Add salt, sugar, asafoetida, turmeric powder. Add the chopped onion and chopped coriander to the paste. Add water to get the required consistency.
Pour a large spoonful of batter on a heated, lightly greased nonstick pan or iron griddle. Spread it with the back of a spoon to get a thin pancake. Cook on both sides till lightly brown. Serve hot with coconut chutney.
Serves : 4

Variations :

Dhokla : Add 2 tsp gram flour, 1/2 tsp of fruit salt eg.eno, 1 tsp oil and pour the batter in a greased cake pan and steam for 5 minutes.

P.S. You can also use mung dal ( split green gram ) with skin instead of the whole mung.

For Coconut Chutney :

Grated Fresh Coconut : 1/2 no; Chopped Green Chillies : 4-6 no;

Ginger : 1" scraped and grated; Roasted Cumin Seeds : 1/2 tsp; Salt to taste
Method : Mix all the ingredients together and make a semi-smooth paste.


monica said...

Hi! Thanks for commenting on my Vegan Campfire Chili (I finally got around to answering your post, by the way) and thanks for showing me your blog. It's delicious! In case you can't tell, I LOVE indian food. I actually have some mung beans on hand for sprouting, but I think I'll save a few for your recipe. The coconut chutney sounds heavenly!

monica said...

finally got around to making this for brunch. added peas to the mix and made them about 4-in in diameter. ate with cilantro and mango chutney... think they'd be GREAT with coconut chutney! thanks for the recipe! i'll be making this again.