Ingredients:

  • 1 cup (200g) split yellow moong dal
  • 3/4 cup (180ml) water
  • 1/4 tsp (1.5g) asafoetida
  • 1 small (100g) red onion, finely diced
  • 2 green chilies (10g), minced
  • 1 tbsp (5g) ginger, finely grated
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) turmeric powder
  • 1/2 tsp (2g) cumin powder
  • 2 tbsp (30ml) oil

Instructions:

  1. Rinse the moong dal until the water runs clear, then soak in 2 cups of water for 2 hours (or use boiling water for a 30-minute quick soak).
  2. Drain the lentils and transfer them to a blender. Add 3/4 cup of fresh water and asafoetida, blending on high until the batter is smooth and velvety.
  3. Whisk the batter vigorously for 1 minute with a fork to incorporate air for a lighter texture.
  4. Transfer the batter to a bowl and stir in the diced onions, minced chilies, grated ginger, and chopped cilantro.
  5. Fold in the salt, turmeric, and cumin powder, ensuring spices are evenly distributed.
  6. Heat a skillet over medium heat and grease lightly with oil.
  7. Pour a ladleful of batter into the center and spread outward in a spiral motion to create a thin, even circle.
  8. Cook for 2-3 minutes until the edges lift and look mahogany-colored.
  9. Drizzle a few drops of oil around the edges, flip carefully, and cook the other side for 1-2 minutes until golden-brown.