INSTRUCTIONS
In a bowl add 1 cup moong dal (yellow split lentil) and 1/2 tsp fenugreek seeds. Wash them thoroughly and then drain out the water. You can soak the lentils for 2 hours but that’s optional if you are in a hurry.
Now add the washed lentils and fenugreek seeds to a grinder.
Add chopped green chilies and add ginger.
Add 1/2 cup water and grind it into a smooth paste. Add water if your batter is not smooth and grind till smooth paste.
In a bowl add the yellow lentil paste then add 1/2 cup rolled oats powder. (I have taken rolled oats and then powdered them into a grinder)
Add turmeric powder, cumin powder, red chili powder, and gram masala powder.
Add water as required and mix well to form a smooth batter. Keep the batter aside for 10 minutes.
Heat a frying pan and brush with 1 tbsp of oil
With the help of a ladle pour the batter and spread to form a round shape like a pancake.
Now top the pancake with sliced onions, tofu cubes, cherry tomatoes cut in halves, and chopped coriander leaves or parsley.
Cook for 5 minutes till below surface is little golden brown.
Now cook the topping side for 3 minutes on medium flame. Press with the spatula frequently.
Now flip again and the topping side is golden brown. Take it out with the help of a spatula.
Serve hot with ketchup or dip of your choice.
