Green Moong Dal Pancake with Tofu Filling
Green Moong Sprouts Pancake with Tofu Olive filling
2 cups moong sprouts
3/4 cup water
1 teaspoon of ginger paste
1 teaspoon green chilli paste
2 cloves garlic
1 teaspoon fennel seeds crushed
A pinch of Asafoetida (optional)
Salt to taste
2 teaspoon gramflour.
Mustard Oil OR Vegetable oil to cook
200 grams medium firm tofu/ricotta/fresh paneer crumbled
2 tablespoons cheddar cheese
1 tablespoon mint
1 tablespoon chopped olive
1 tablespoon red capsicum
1 chopped green chilli ( or to taste)
Salt to taste
Blend the moong sprouts with water, ginger paste, green chillies paste and garlic.
Add fennel seeds, asafoetida powder and salt. Mix well.( In case you plan to use the mixture a little later do not add salt.)
Heat a pan and drop ½ a cup of the batter. Make circles to make pancakes. Cook with a teaspoon of oil dropping all around the pancake.
Put a tablespoon of filling and fold from one side.
Cook for a while if you like it crisp.
Serve with coriander mint chutney.
Add chopped mint ,cheese,olive,capsicum,and green chilli.Add salt to taste.
Mix well to make a homogenous mixture.
Add salt only before cooking to the pancake mixture;
The filling can be customized as per the choice of vegetables.
Leftover filling can be used for sandwiches or burritos.
Overnight soaked moong lentils can used in case you donot have sprouted one.
A teaspoon of chickpea flour can be mixed in the mixture if this is your first attempt making pancakes.