Adai - Indian lentil pancakes

1. Half cup of mung beans
2. Half cup of split mung beans
3. Half cup of channa dal
4. Half cup of toor dal
5. Two large red onions, diced
6. 12 green chilli peppers (thai) chopped coarsely
7. Any other veggie you want to add in - I like cilantro, tomatoes and celery
8. Salt to taste
9. Cooking spray
Note: you can use any dals you like. About 2 cups of dal make 16 small or 12 medium lentil cakes

Wash and soak all dals / beans for 8 hours / overnight. Drain the dal but retain the water for grinding. Add salt and grind all dals together adding water as needed - traditionally it's coarsely ground. The batter should be about the same consistency as a muffin batter. Mix in chopped onions and green chilli peppers and any other veggies you like.

Heat a cast iron skillet and spray with cooking oil. When hot scoop a big spoonful of batter (a little less than quarter cup) onto the skillet and flatten out into pancakes. Cook for about 2 minutes on each side on a medium flame.

Serve with coconut / tomato chutney

Serving Size: 16 small or 12 medium lentil pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user GSTRAVELLER.