Mung dal pudla

These savoury pancakes from India are excellent. Packed with flavour, delicate in texture and excellent served with a chutney or raita of choice.

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1/2 cup mung dal flour

1 small onion, chopped finely

1 small tomato, chopped finely

1 green chilli, cut fine

Optional, 1/2 teaspoon ginger paste

3 tablespoons, coriander chopped finely

1 teaspoon coriander powder

1/2 teaspoon jeers powder

1/2 teaspoon powder, or to taste

1/4 teaspoon turmeric powder

Pinch soda bicarbonate

Salt to taste

1-2 cups water.

Mix flour and water and leave for 15 minutes. The mix should be runny, like for an omelette. Add all other ingredients and mix well. Adjust the wetness.

Heat a frying pan. Add 1 teaspoon oil and add 1/2 cup mix. Cook on medium till browned on both sides. Serve immediately with coriander chutney.

Variations:

Mix in a variety of lentil flour like channa dal flour, toor dal flour, semolina, or ragi flour.