*  Exported from  MasterCook  *
 
                           SAVORY INDIAN PANCAKES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 						-ÿÿÿÿÿÿÿ		       
			-(Makes 18 to 20 pancakes)
 
   Ingredients:
   
   2 cups     dry mung beans 3/4″ cube of peeled, fresh
   ginger root.
   
   For every one cup of soaked beans, add:
   
   1/2 cup    water 1/2 tsp Spike or other
   vegetable-seasoned salt 1/2 tsp asafetida or 1 clove
   garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp
   black pepper Soak mung beans overnight to soften.  The
   next day, mung beans must be ground, so drain the
   beans to prepare for grinder.  Grinding can be done in
   a food processor or a blender.  If in a food
   processor, do the whole batch of beans and multply the
   other ingredients by 4.  If in a blender, do 1 cup of
   beans at a time with the amount of the other
   ingredients as listed _per_batch_.  Whether in a
   blender or a food processsor, first drop chunk of
   ginger root in and allow it to get chopped up.  Add
   soaked, drained mung beans and run machine till beans
   are fairly ground up (in a blender you can only do 1
   cup at a time to avoid burning out the motor.) Add the
   next six ingredients and grind to a smooth, fluffy
   paste. The batter is now ready to be made into
   pancakes, which takes mastering a light touch on the
   spoon. Just remember  practice makes perfect.
   
   Heat a non-stick skillet or griddle over a medium
   flame and pour 1/2 to 1 teaspoon of oil into the
   skillet or griddle.  With a spoon, mix batter
   thoroughly (batter must be mixed before each pancake
   is poured because it separates very quickly) and scoop
   out 1/3 to 1/2 cup of batter.  Pour batter into the
   middle of the skillet and place the rounded bottom of
   a broad spoon very lightly in the center of the
   batter.  Then use a slow, gentle and continuous spiral
   motion to spread the batter outward with the back of
   the soup spoon untill the pancake is about 7″ to 8″ in
   diameter. If batter is sticking to the spoon and
   making holes in the pancake as you spread, you are
   either pressing too hard or you didn't begin pressing
   soon enough and the batter was semi-cooked before you
   attempted to spread it. Just try to spread with the
   spoon immediately and lighten the touch.
   
   Cover and cook for 2 minutes, or till the pancake
   turns a reddish-brown color.  Remove cover and drizzle
   a tiny bit of oil over the pancake. Flip to cook on
   other side and cook uncovered till reddish spots begin
   appearing on the second side.  Continue cooking all
   the batter in the same way.
   
   Thesse are delicious served plain with side dishes of
   vetables, chutneys and yogurt; or you may want to
   stuff the pancake by placing filling inside and
   folding it over to form a turnover shape.  This recipe
   makes 18 to 20 pancakes.
   
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   From: steve@stimpy.hsc.ucalgary.ca (Steve)
   Converted by MMCONV vers. 1.40
  
 
 
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