I was famished preparing this dish, and I couldn’t resist, had to take a bite of this one because it looked to outstanding, especially with sweet and sour pineapple chutney. The secret is the bean called Urad Dal has a multifaceted possibility. Just get creative. A great substitute for gluten-free pancake and is great with anything you put on top sweet or savory.
‘Vigna mungo,’ also known as Urad Dal, is popular in India. It is the most alkaline of all beans in Ayurveda. The beans are usually cooked with traditional spices or, after splitting, made into dal. It has a natural mucilaginous texture which gives it the versatility to bind everything as eggs. It is also extensively used in Southern Indian culinary. For example, to make the idly-dosa batter, Urad Dal is one of the key ingredients. Usually, one part of Urad Dal is mixed with three or four pieces of Idli rice (course ground) to make the batter.
I topped the pancakes with some grilled sheep cheese and some sauteed chopped ladyfingers perfect combination for this recipe. However, you can top the pancakes as you please, or with coconut chutney or yellow dal, or use a base for yummy desserts. Read the recipe below to learn about this delightful dish.
Ladyfinger Cheese Fillet
The Ayurvedic properties of Okra are that it is astringent and considered tridoshic since it is also cool. Because of that, ladyfingers are very beneficial to overcome arthritis and rheumatism. It's beneficial for joint recovery from injuries. Okra is also rich in vitamin A and C, which is helpful in building a strong immune system. It also contains vitamin K, which is important for the blood.
Ingredients
- 10 medium-sized okra
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp turmeric powder
- 1 tablespoon sesame oil
- 1 teaspoon tahini (sesame paste)
Instructions
Soak the urad dal for 4-5 hours. Place in a blender and pulse until smooth. Leave it overnight.
The following day, add salt and olive oil and blend again at a lower setting. Set aside.
In a skillet over medium heat, heat some sesame oil and sauté the ladyfingers with cumin, turmeric powder, and salt for 3-4 minutes. Set aside.
Spread some vegetable oil inside of a square mold. Place square mold on top of the skillet with vegetable oil over low heat. Pour a spoonful or so of the Urad Dal batter until it fills up the mold. Let it cook very slowly until the batter is firm and cooked.
Once you see that it is firm, use a knife and gently scrape the inside of the mold where the pancake is touching.
Remove the square mold gently from the hot pan and allow the pancake to slide off while it is still on the hot skillet.
Flip it over and cook for a few minutes more until firm and golden brown. Place on a plate.
On a skillet over medium heat, grill a slice of fresh sheep cheese. Make sure that the cheese has been chilling in the refrigerator up until the time it's about to be grilled to avoid melting. Cook each side until it forms a golden-brown crust.
Mount the grilled cheese on top of the urad dal pancake, then top it up with the sautéed ladyfingers. Serve and enjoy while still hot!
Notes
Many people don't like to see the clear liquid that flows out when you cook it. To prevent what we normally do is only wash it and cook it whole.
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