Lentil Pancakes (Moong Dal Cheela)

Ingredients 

Pancakes

• • • 1 1/2 cups Green Gram (dhuli moong dal) dehusked, split, soaked for 2 hours, drained

    • 2 tbsp Bengal gram (chana dal), dehusked, split, soaked for 2 hours, drained

    • 2 tsp green chilies, chopped

    • 2 tsp ginger, chopped

    • salt to taste

    • pinch asafetida

    • 2 T cilantro, chopped

    • Vegetable oil for frying

Filling

• • 1 cup cottage cheese (or 2/3 yogurt, 1/3 feta)

  • 2 T cilantro leaves, chopped

  • Salt to taste

Instructions

• 1. Grind the soaked lentils, chiles, and ginger with enough water to form a smooth batter (needs a fair amount of water). Mix batter with salt, asafetida and cilantro in a bowl.

  2. Mix filling ingredients together and set aside.

  3. Fry 6" pancakes (two large spoonfuls) in oil until golden brown, flipping once. 

  4. Put filling inside and fold over (if you didn't make the pancakes too thick). Serve hot.

From Pure & Simple Homemade Indian Vegetarian Cuisine, Vidhu Mittal (alternate filling by Lane 2013).