Whole green gram have high protein content and are very healthy, but not many are fond of it. They should be consumed on a regular basis especially by vegeterians because of their protein content. Mooga chi Dhirdi is a delicious pancake recipe. The recipe is very common and a favourite in different cuisines with different names though basic recipe remains the same with minor changes. 

RECIPE :

Ingredients

  • 1 1/2 cup sprouted whole green gram / moong 
  • 2 tbsp rice flour
  • 1/4th tsp cumin seeds
  • 3 green chillies (adjust to spice)
  • 1/2” ginger
  • Salt to taste
  • Oil to shallow fry the pancakes

METHOD :

  • Grind sprouted moong ,chillies, ginger, cumin seeds to a smooth paste adding water. Transfer to a mixing bowl. Add rice flour and stir wel. The batter should be of pouring consistency. Add more water only if required. Add salt and mix well.
  • There should be no lumps.Set aside for half an hour(optional), you can make it immediately too. I set it aside just so that the rice flour mixes well into the batter and add a little water only if required.
  • Heat a cast iron tawa/ nonstick pan,grease it with a little oil,add a ladle of the batter and spread it immediately in a circular motion on the pan.Don’t make it too thin or thick.Now leave some oil around the edges and cover it with a lid,till the pancake base is golden brown.
  • Then flip over the other side and let it cook the same way on the other side as well without cover. Leave some oil from the sides again.
  • Serve it hot with white butter and chutney of your choice.

NOTE:

  • Dhirdi should always be served hot. 
  • The pancakes are tastier if cooked on a cast iron tawa, though it requires a little extra oil. 
  • Adding rice flour is very much optional. Addition of rice flour helps to bind the batter and also results in slightly crisp dhirdi.
  • Sprouting the moong is optional. It increases the nutritive value of the beans.

Procedure to soak, sprout and deskin whole green gram beans:

  • Rinse and soak whole green gram for about 6 hours in water. Drain the water, wash the gram again and transfer them into a cotton/ muslin cloth. Hold all the edges together, twist them and tie a knot.
  • Keep them in a warm place for another 12 hours. Once sprouted loosen the knot, transfer to a container. 3/4th cup of green gram gives approximately 1 1/2 cups of sprouted gram 
  • Rinse the sprouted green gram again before use.

Coconut Chutney
Coconut chutney is a simple recipe that’s tangy and spicy and goes well with appe, dosas, idlis.
RECIPE :

Ingredients

  • 1 cup grated coconut
  • A small piece of tamarind
  • 1/4th” piece of ginger
  • 2 to 3 green chillies(adjust to taste)
  • Salt to taste
  • 2 sprigs of coriander leaves
  • 1/8 tsp asafoetida

For tempering

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • 1 red chilly broken into pieces
  • 3 to 4 curry leaves

METHOD:

  • Grind coconut,asafoetida,green chillies,ginger,tamarind,salt, coriander leaves along with little water coarsely. Transfer to a serving bowl. In a seasoning pan, heat oil add cumin seeds.
  • When they crackle add asafoetida, dry red chilli and curry leaves and pour this seasoning over the chutney.
  • Serve this chutney with Appe, dosas, set dosas, pancakes etc.