Learn how to make this simple yet amazingly delicious Indian savory moong dal pancakes that are perfect as a breakfast dish or as an accompaniment to other meals.
Place the beans in a large mixing bowl and pour clean water in to cover the beans and let them soak for at least 4 hours. Discard water after that and they are ready to be used
Simple yogurt sauce:
Lightly beat the yogurt with a fork and then stir in the salt and the rest of the ingredients. Cover and chill in the refrigerator. They can be kept in the refrigerator for max 1 week. Do not freeze
Prepare the batter:
Place all the ingredients for pancakes, except for turmeric powder and cooking oil, into the blender and blend until smooth. Stir in the turmeric powder. I add the turmeric last, so it won't stain the blender all yellow. Pour the mixture into a large mixing bowl
Cooking:
Preheat non-stick frying pan over medium heat. Add about 1 tsp of cooking oil and swirl to coat the base. Give the batter a stir each time before you ladle it
Ladle about 1/3 cup and pour into the center of the pan. Let it cook for about 2 seconds and then use the back of the spoon to gently spread the batter outward in a continuous spiral motion to form a roughly 7-inch circle. You don't want to disturb the bottom layer when you are spreading
Drizzle another teaspoon of oil just outside the rim of the pancake. Cover and cook for about 1 minute. Uncover and then flip over and cook without over for another 1 minute. Transfer to a plate
Repeat with the remaining batter and don't forget to give the batter a good stir each time before cooking
Serving:
Serve the pancakes with the simple yogurt sauce on the side