1 cup Yellow Moong Daal(soaked 4-5 hours or overnight) 1 cup finely chopped Spinach 1/2 cup Grated Carrots 3-4 green chillies small piece of ginger 1/2 tsp garam masala Salt to taste oil to fry 1/4 cup Rice flour
Method:- Make a coarse batter by grinding daal, chillies and ginger with little water in a grinder. Add masala, spinach, rice flour and salt. Mix well. Smear a large, wide, non-stick frying pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about one ladleful on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make a round pancake. Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used). Have it with any sauce or chutney..
