Moong Dal Dhirde with Tomato Chutney

Instructions

1. 1

   Soak the Dal

   • Rinse the moong dal 3-4 times under running water until the water runs clear.
   • Soak the dal in 3 cups of fresh water for at least 4 hours, or up to 6 hours. Soaking overnight also works well.
2. 2

   Grind the Batter

   • Drain all the water from the soaked dal completely.
   • Transfer the dal to a high-speed blender. Add the chopped ginger and green chillies.
   • Pour in 1/2 cup of water and grind to a smooth, fine paste. Scrape down the sides as needed. Add more water, 1 tablespoon at a time, only if the blender is struggling.
3. 3

   Season and Adjust Consistency

   • Pour the batter into a mixing bowl.
   • Add the rice flour, turmeric powder, hing, salt, and finely chopped coriander leaves.
   • Whisk everything together until well combined. Gradually add the remaining 1/2 cup of water, or as needed, to achieve a smooth, pourable batter. It should be similar to a pancake or dosa batter, not too thick or too thin.
4. 4

   Cook the Dhirde

   • Heat a non-stick tawa or a cast-iron griddle over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel or half an onion.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin pancake about 6-7 inches in diameter.
   • Drizzle about 1/2 teaspoon of oil around the edges and a little on top.
   • Cook for 1-2 minutes, until the top surface appears cooked and the edges begin to crisp up and lift from the pan.
5. 5

   Flip and Serve

   • Gently slide a spatula under the dhirde and flip it over.
   • Cook the other side for another minute until light golden-brown spots appear.
   • Fold the dhirde in half and transfer it to a serving plate.
   • Repeat the process with the remaining batter, greasing the tawa lightly before making each dhirde.
   • Serve immediately while hot.