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.
- 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
- 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.
- 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 is a simple recipe that’s tangy and spicy and goes well with appe, dosas, idlis.
- 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
- 1 tbsp oil
- 1 tsp cumin seeds
- A pinch of asafoetida
- 1 red chilly broken into pieces
- 3 to 4 curry leaves
- 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.