Savory Indian Pancakes

INGREDIENTS

INSTRUCTIONS

1 2/5    
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.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%  From: steve@stimpy.hsc.ucalgary.ca (Steve)
Converted by MMCONV vers.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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