My maternal grandmother(whom we grandchildren affectionately called "ammai") passed away last Sunday at the age of 80. She was a very hard working, honest person who has nothing but showered love on her grandchilden.Even at a very ripe age she used to make something special for me to eat when I visited her. Even before few months, I would lie on her lap, she would gently brush my hair and tell some stories from Mahabharatha and like. Her memory power was just amazing that she would remember every small incident of her younger days and would be sharing with me, one of them was when she saw Gandhiji at the age of 7 or 8. We shared a special bond and loved each other's company. She has been a guiding factor to all of us and her passing away is a big loss for us but her blessings would always be with us.
I really don't feel like doing anything other than the regular chores. Anyway, I can't be like this forever and have to come out of it. So thought of posting this recipe which I had drafted to be posted last Monday.
So here it is..This is one easy, tasty and healthy pancake(or dosa??) that I have come across. Mung dal and green peas makes it a high protein breakfast whose taste is accentuated by the addition of onions, coriander leaves and ginger. My son called it green dosa and he liked it very much. I generally don't add onions for my son(almost 3 years old), thinking it might be spicy for him, but this time I wanted to give it a try. Surprisingly, he ate the dosa without any fuss. Everbody else also liked these pancakes and it tastes best when served hot. We ate the pancakes as it was, but I think ketcup might be a nice accompaniment.I found the recipe here.
Ingredients to make around 10 pancakes
Yellow Mung Dal(spilt): 1 cup Green Peas(not the dried ones): 1 cup(I used frozen) Ginger: 1 tsp (skin removed and grated) Coriander Leaves: 1 tbsp(chopped) Green Chilies: 1 long or 2 medium sized Onion: 1/2 cup or 1 medium sized onions(chopped Salt to taste Olive Oil/Vegetable oil for sprinkling on the pancake while cooking
1. Soak mung dal in warm water for 30 minutes. 2. After 30 minutes, drain the water and blend dal and green chilly in a mixer until it is ground well(no need to add water now) 3. Add grean peas and grind to an almost smooth paste. 4. Tranfer the batter to a bowl and add ginger, onion and coriander leaves and salt. 5. Add water to the batter to bring it to a spreadable consistency(round /4 to 1/2 cup) and mix well. 6. Heat a griddle/pan in medium flame. Add 1/2 tsp of oil and spread it. 7. Now spread a small ladle ful of the batter on the pan(like dosa) and sprinkle oil in the corner. 8. On medium heat, cook the pancake until side that is toucing the griddle is cooked well.(It would turn golden brown) 9. Flip the pancake so that the other side also gets cooked well.(This side looks greener than the other side) 10. Transfer to a plate and server hot as it is or with tomato ketcup.