1 cup moong dal beans; soaked for 2-3 hours in tepid water
A generous pinch asefoetida (hing)
Salt to taste
1 small piece of ginger; minced
1/2 bunch of fresh coriander; finely chopped
1 green chili; finely chopped
250 gms cottage cheese; grated
1 small bunch fresh coriander leaves; finely chopped
1-2 green chilies; finely chopped
2 spring onions with greens; finely chopped
Salt to taste
Mix the ingredients for the filling, check seasoning & reserve in a bowl.
Heat a non-stick pan. On high heat, put about a 1/4 to 1/2 cup pf batter onto it, swirl it round with the back of a spoon in concentric circles, spreading the batter outwards, till it is thin & uniform. Put a few drops of oil around the edges.
Once the edges begin to brown, flip it over & cook the other side too. then put 2-3 tbsps of filling. Fold over & cook for a minute. Serve hot with a chutney, or as a roll with cream cheese within.
Makes 8-10 pancakes.
This recipe is also being sent to Original Recipes @ Culinarty for Lore’s ongoing event.
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