1/2 cup split yellow lentils
1/2 cup whole green mung bean
2 tsp salt
1 tsp fenugreek seeds (optional)
2 whole dry, red chillies ( or green ones if you prefer)
water as needed
melted butter, ghee or olive oil to fry
Soak all the ingredients in enough hot water to fully submerge them, for atleast 4 hours or overnight. Drain the liquid and process the mixture to as smooth a puree as possible adding as little water as needed to get a pancake batter consistency. Adjust salt to taste.
Heat a heavy bottomed frying pan and pour a ladleful of batter in the center. Using the back of the ladle gently and quickly spread the batter to 1/4 inch thick circle. Moisten the circumference and the center with liquid fat (ghee preferred). As the edges crisp and brown and lift off the pan slightly, gently slide a spatula under the pancakes to release from the pan. If you find that the batter is sticking to the pan, tease it out with some oil and gentle pressure from the spatula.
Turn the pancake over and cook for another half minute till cooked. You don't have to fully cook these pancakes. I prefer them crisp on the outside and soft and mostly raw on the inside. They is something so comforting about the gooeyness of the center!
Serve immediately with any accompaniment. This is a great replacement for bread with stews. The pancake soaks up the flavors and adds a lot of heartiness to the meal. I have photographed them here with Chana Masala.