April 7, 2014

Yellow Lentil Pancake

New recipe…yellow lentil pancake for breakfast.Sent in my my friends at Your_____wala.com
Yellow Lentil Pancake guest posts  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

1/2 cup #yellow split mung (you can also use whole green moong)
1/2 cup #masoor dal (red lentil)
¼ cup whole #urad (white horse bean)
1 teaspoon #cumin seeds
¼ cup thinly sliced #onion (or finely chopped)
1 teaspoon finely chopped #green chillies
2 tablespoons finely chopped fresh #coriander leaves
½ teaspoon #turmeric powder
oil for cooking
salt to taste


Healthy Additions: You could use one of these ingredients to increase the taste and nutrition of the chilla
½ cup finely chopped cabbage
½ cups of finely grated carrots
1 Tablespoon of grated beetroot

Rinse the mung and urad lentils and soak them together for an hour in 2 cups of water. Grind into a fine batter. When poured using a ladle, the batter should not be too thick that it falls like a blob, but should be of thick pouring consistency. If too thick you can add a little water. If there is too much water, then the poodla will fall apart while spreading. Stir in all the remaining ingredients, including any additional vegetables into the lentil batter, except for the oil.
Preheat a non-stick flat skillet on medium heat. Test for readiness by sprinkling a few drops of water on the pan. It should sizzle. Once ready, pour a ladle of batter into the centre and spreading it thin from the center to the edges into a circle. Drizzle less than a teaspoon of oil around the edges and centre of the chilla.
Let it cook for about a minute on medium high heat, until you notice that the edges begin to start turning crisp and brown. At this stage flip the chilla over to the other side and allow it to cook for another minute until the bottom is cooked with brown spots. Once done remove from skillet and place it on a serving platter. Continue the same process with the remaining batter and serve hot with tomato sauce or green chutney.


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