Rice and Moong Dal Pancakes

Ingredients list for Rice and Moong Dal Pancakes

• 1 cup Rice soaked
• 1/2 cup Split green gram skinless (dhuli moong dal) soaked
• 2 tablespoons Green peas blanched and mashed
• 2 tablespoons Red pumpkin (bhopla/kaddu) grated
• 1 small Carrot grated
• 2-3 Green chillies chopped
• 1/2 inch Ginger chopped
• 1 teaspoon Turmeric powder
• to taste Salt
• 1 medium Onion chopped
• 4 teaspoons Oil
• 2 teaspoons Dried mixed herbs
• 1 cup Processed cheese grated
• as required Tomato ketchup

Method

1. Put rice, split skinless green gram, green peas, pumpkin, carrot, green chillies, ginger and turmeric powder in a mixer jar and grind with sufficient water into a thick batter.
2. Transfer the batter into a bowl, add salt and onion and mix. Add a little water to adjust the consistency. The consistency of the batter should be semi thick.
3. Heat a non-stick tawa and drizzle some oil on it. Pour a ladleful of the mixture and spread into medium sized pancakes. Sprinkle some dried mixed herbs on top. Cook, turning sides, till evenly light brown on both sides.
4. Top with some grated cheese and the fold.
5. Place them on a serving platter and serve hot with tomato ketchup.