I was famished while preparing this dish and couldn’t resist a bite because it looked outstanding, especially when served with sweet and sour pineapple chutney. The secret is the bean called Urad Dal, which has multifaceted possibilities. Get creative – it’s a great substitute for gluten-free pancakes and pairs wonderfully with both sweet and savory toppings.
‘Vigna mungo,’ also known as Urad Dal, is very popular in India. It is the most alkaline of all beans in Ayurveda and is typically cooked with traditional spices or split to make dal. Its natural mucilaginous texture makes it an excellent binder, often used as an egg substitute. It is also extensively used in Southern Indian cuisine – for example, it is a key ingredient in making idly-dosa batter by mixing one part Urad Dal with three to four parts coarsely ground Idli rice.
I topped the pancakes with grilled vegan cheese of for non vegans use goat or sheep cheese and sautéed chopped ladyfingers, creating a perfect combination. However, feel free to top the pancakes with coconut chutney, yellow dal, or even use them as a base for delicious desserts. Read the recipe below to learn about this delightful dish.
Ladyfinger Cheese Fillet
Okra (ladyfingers) is astringent and cool in Ayurveda, making it tridoshic. It is highly beneficial for alleviating arthritis and rheumatism and supports joint recovery after injuries. Additionally, okra is rich in vitamins A and C, which help build a strong immune system, and it contains vitamin K, which is important for blood health.
Ingredients
- 10 medium-sized okra
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- 1 tablespoon sesame oil
- 1 cup urad dal
- 1 tablespoon olive oil
- Vegetable oil (for greasing the mold)
- 1 slice fresh sheep cheese
Instructions
Soak the urad dal for 4-5 hours.
Place the soaked urad dal in a blender and pulse until smooth.
Let the blended urad dal rest overnight.
The following day, add salt and olive oil to the batter and blend again at a lower setting; then set it aside.
In a skillet over medium heat, heat the sesame oil and sauté the okra (ladyfingers) with cumin, turmeric powder, and salt for 3-4 minutes; then set aside.
Grease a square mold with vegetable oil.
Place the greased square mold on a skillet over low heat and pour a spoonful of the urad dal batter until the mold is filled.
Cook very slowly until the batter becomes firm and fully cooked.
Once firm, gently scrape the inner edges of the mold with a knife to release the pancake.
Remove the mold carefully from the pan, allowing the pancake to slide out while still on the hot skillet.
Flip the pancake and cook for a few more minutes until it is firm and golden brown; then transfer it to a plate.
On a separate skillet over medium heat, grill a slice of fresh sheep cheese. Ensure the cheese is well chilled before grilling to prevent melting, and cook each side until a golden-brown crust forms.
Mount the grilled cheese on top of the urad dal pancake, then top with the sautéed okra.
Serve immediately while hot!
Nutrition
-
250.0 Calories
-
30.0g Carbohydrates
-
0.0mg Cholesterol
-
10.0g Fat
-
5.0g Fiber
-
8.0g Protein
-
300.0mg Sodium
-
0.0g Trans fat
Notes
Many people dislike the clear liquid released during cooking. To prevent this, simply wash the okra and cook it whole.
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