My obsession with savory Indian pancakes for breakfast with some spicy chutney and / or a dollop of yogurt continues. I make up a decent sized batch to last my husband and I a good few days — they can be reheated in foil wrap if made ahead of time as they preserve their rather delicate texture and slightly spicy, wholesome flavor for days. Or, needless to say, they can be simply served up right away, hot from the skillet. I never do mind room temperature food either myself, and if I am really hungry, I just plop any leftovers on the plate right from the fridge. When hunger hits, you won't be standing in front of an open fridge door for long if you know these nourishing delights are waiting for you.
They are of course a perfect and substantial accompaniment to any Indian meal, any time of day, or just as a snack. Consider rolling these ones up with a vegetable curry, or maybe a paneer curry, served with some rice on the side. The possibilities are endless, and once you experience the delight of making these in your own kitchen there is no turning back from Indian flatbreads and you'll be exploring many other variations. They really are easy to prepare — the only time consuming aspect is frying up each pancake, though the process can be streamlined by using two pans or a large electric skillet.
|Mung Bean Pancakes (Chila)|
|Recipe by Lisa Turner|
Adapted from 1,000 Indian Recipes
Published on January 6, 2013
Simple, soft and fragrant and lightly spiced savory pancakes made from mung beans and urad dal and without flour
Rice Flour Pancakes
On the top of the reading stack: Mysore Style Cooking by V. Sandhya
Audio Accompaniment: Pete Namlook and Tetsu Inoue