Ingredients
- 1 cup yellow moong dal, soaked 4 hours
- 1 inch ginger
- 1–2 green chillies
- ¼ tsp hing
- ½ tsp jeera
- 1 small onion, finely chopped
- ¼ cup coriander, chopped
- 1 small tomato, finely chopped
- Salt to taste
- Oil for cooking
Method
Drain the soaked dal and grind with ginger, green chilli and a little water to a smooth, pourable batter. Do not make it too thin.
Stir in hing, jeera and salt. Rest for ten minutes.
Mix the chopped onion, tomato and coriander separately.
Heat a tawa, pour a ladle of batter and spread thin.
Scatter the vegetable mix over the top and press in lightly.
Drizzle a little oil around the edge, cook until the base is golden, flip and cook briefly.
Serve with coriander chutney rather than sweet chutney.
Soak the dal overnight and this takes fifteen minutes in the morning.
Why it works
Nutrition, per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 210 kcal | 13 g | 28 g | 5 g | 6 g |
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