185 g moong dal washed
1 tsp. salt
¼ tsp. ground turmeric
50 g shelled peas (I use frozen)
85 ml water
2,5 cm cube of ginger, peeled and coarsely chopped
small onion, peeled and minced
3 cloves garlic
2 tbs. finely chopped coriander
1-2 fresh, hot green chilies, cut into 4 pieces each
¼ tsp. baking soda
About 125 ml vegetable oil (I use grapeseed oil)
Put the dal in a bowl. Add 1 l. of water and soak for 5 hours. Drain.
Drop the peas into boiling water for 3-4 minutes or until they are tender.
Combine the ginger, garlic, chilies, salt, turmeric, dal, and 85ml of water in the container of an electric blender. Blend until you have a smooth batter. Let the machine run for 2-3 minutes more so the batter gets light and airy.
Empty the batter into a bowl. Add the onion and fresh coriander and peas. Mix.
The batter may now be covered and refrigerated, if you like, for up to 24 hours.
Just before you get ready to cook, add the baking soda and mix it in. Remember to stir the batter before you make each pancake. Brush an 8 inch (20 cm) non-stick frying pan with about 1 tsp. of oil and set it to heat over a medium-low flame.
When the oil is hot, drop this batter right in the centre of the pan. Now place the rounded bottom of a soup spoon on the centre of the blob of batter. Using a gentle but continuous spiral motion, spread the batter outwards with the back of the spoon, smoothing out any ridges along the way. Make a pancake that is about 15 cm in diameter. Dribble a teaspoon of oil over the pancake and another ½ tsp. around its edges. Cover the pan and let the pancake cook for 2 minutes or until its underside turns a reddish colour.
Uncover the pan and turn the pancake over. Cook the pancake on the second side for 1,5 minutes or until it develops small red spots. Remove the pancake and put it on a plate. Cover with a second plate, inverted over the first.
Make all the pancakes this way, making sure you stir the batter each time. Makes about 7-9. These pancakes are best eaten hot, just as soon as they are made.