210g mung dahl
2cm piece peeled ginger
1 clove garlic
¼ teaspoon carb soda
¼ teaspoon ground turmeric
1 teaspoon salt
½ cup corn kernels
1 tablespoon chopped coriander
sweet chilli sauce and coriander sprigs to taste
Soak mung dahl in 1 litre cold water for 40 minutes, then drain.
Process ginger and garlic in a food processor until finely chopped. Add mung dahl and process until a paste forms. Add 100ml water, carb soda, turmeric and salt and process until mixture forms a thick batter. Transfer to a bowl, stir in corn and coriander and mix well.
Heat 1 tablespoon oil in a non-stick frying pan, add 2 tablespoons of batter and spread to form an 8-10cm pancake. Cook over medium heat for 2 minutes or until underside is cooked and golden. Flip pancake and cook for another 1-2 minutes or until cooked through. Repeat with remaining mixture, adding more oil as necessary.
Keep pancakes warm in a low oven. Serve drizzled with sweet chilli sauce and scattered with coriander sprigs.
Makes about 10 pancakes.