Split green
gram (dhuli moong dal), Soaked for 5 hours 1 cup / 190
gm
Cumin (jeera)
powder 1/2 tsp / 3/4 gm
Ginger-chilli
paste 1 tsp / 5gm
Salt to taste
Ghee for
frying
Drain
and grind the split green gram in a mixer or on a stone
slab. Add the remaining ingredients (except ghee) and mix
well. Heat 2 tsp ghee in a pan; drop in a ladleful of the
green gram batter and spread it evenly with the back of a
spoon.
Sprinkle some ghee around the sid0es and lift the edges, so
that the ghee can slip under. Turn the pancake over, drizzle
some more ghee and cook till brown on both sides. Remove and
repeat till all the batter is used up. Serve with green
chutney or tomato sauce.
