Alright, alright, just before you get the barf bag, just remember the story about "Green eggs and ham" by Dr. Seuss.--and remember to try all before judging.
Moong beans are South Asian beans that are highly versatile, very flavorful and rich in protein, vitamins, minerals and fiber.
There are several varieties: green and yellow and each has its own texture and flavor.
Southeastern India in the State of Andrah Pradesh--is famous for this version of moong bean pancake called Pesarattu in the Telegu Language.
Note that it requires no egg--the natural properties of the batter have extraordinary sticking power. In fact, egg is not used at all in traditional Indian cooking. Nor is animal fat for frying. Only if you are cooking eggs will there be their use. And also there is always the respect of not mixing the oil fried for meat with the oil used for vegetables as there are a higher percent of vegetarians in the population.--something the West and other Asian countries do not fully understand, ie why vegetables are not mixed with the fat of animals.
Ingredients:
Start with one cup of fresh green moong beans, available at Chinese, Indian Markets and some Whole Foods. They can be whole or split. Do not confuse with yellow moong beans as these have a different taste, texture and use ----
Add two to three cups of water to the moong beans and ideally soak overnight. If you cannot, then at least soak for one to three hours.
add one or two teaspoons of salt
At least several tablespoons of whole cumin seeds
One half cup at least of freshly grated fresh whole ginger--not the powder, the actual root.
1/2 to one cup of freshly chopped green bell peppers.
1/2 to one cup of freshly chopped white onions (from a medium size onion)
one to three freshly chopped green cayenne--(optional)--some cannot take the spice!
one 1/2 cup of freshly chopped curry leaves---if available--available at Indian grocery stores --optional if you cannot find them
Method:
Take the soak moong beans and blend them in your Cuisinart with the water waring blender or similar device. The batter should be uniform, with no chunks, creamy smooth slightly thinner but not too thick or thin. Practice of course makes perfect. Add more or less moong beans or more or less water for the right texture.
add salt to taste to the batter.---
Take an electric flat skillet or flat iron or non-stick pan large enough to make a nice round pancake at least 8-10 inches in diameter.
Coat the skillet with sesame oil and test the heat of the oil by pouring a few drops of batter into it to see it sizzles properly after adjusting the skillet heat.
When the oil comes to the right temperature--- take a ladle and scoop up the batter. At the center of the pan, pour the batter directly onto the center of the pan, and carefully and even spread the batter to make a thin pancake. Add oil all around the edges of the pancake ---the bottom will cook quite nicely and quickly.
While the top is still doughy, sprinkle your cumin seeds, chopped onion, chopped ginger, and bell pepper as well as chopped green cayenne directly into the top dough----that is not completely cooked--it will all embed into the soft part of the cooking pancake.
When the bottom is nicely cooked and dark brown, flip the pancake and allow the soft side to cook until crispy or until you get the desired texture.
repeat until you have at least 4-5 nicely done pancakes. The aroma is overwhelming--and they smell and taste quite exceptional
Again, this serves about three or four--however, double your portions if you need more.
Enjoy with the spicy cereal that I will write about in the next blog called UPMA.
thanks
Dr. Rama
No comments:
Post a Comment