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

Method:

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.

Chawli Beans : South - Indian Style

Ingredients :

Fresh Chawli Beans ( green) : 250 gm; Chopped Onions : 2 no;

Jaggery : 1 Tb; Salt : To Taste; Oil : As Required;

Grated Fresh Coconut : 1/2 no; Green Chillies : 2-3 no;

Tamarind : 1/2 Tb; Coriander Seeds : 1 1/2 Tb;

Cumin Seeds : 1/2 Tsp; Cinnamon : 1/2 ";

Cloves : 4 no; Dried Red Chillies : 2-3 no;

Tadka :

Mustard Seeds : 1/2 Tsp; Asafoetida : A Pinch;

Oil : 1/2 Tsp; Curry Leaves : 4-5 no.

Method :

In oil, saute chopped onion and then add chopped chawli. Then add water as required and add salt to taste and jaggery. Cover and cook till chawli is completely cooked.
Make a paste of coconut, green chillies and tamarind. Saute coriander seeds, cloves, cinnamon and cumin seeds in very little oil, in the order mentioned. Now add these to the paste and run through the blender till the mixture is a smooth paste.
Now add the paste to the cooked chawli and adjust seasoning. Cook till one boil and remove. make the tadka : heat oil, add mustard seeds, asafoetida and curry leaves. Add this tadka to the veg and keep covered for a few minutes.
Serve hot with white rice or roti.

P.S. : This recipe can also be used with Gawar or other beans.