Mag Na Lot Moong Dal Pancake Gujarat

Method

1. 1

   Soak the moong and rice together: Wash 1.5 cups whole moong and 1/4 cup rice together. Soak in 3 cups water for 4 to 6 hours or overnight. The soaking softens the moong so it can be ground into a smooth batter. The rice adds crispiness to the finished pancake.

2. 2

   Drain and grind: Drain the soaked moong and rice completely. Place in a mixer with green chilli, chopped ginger, cumin seeds and salt. Add water gradually while grinding — about 1/2 to 3/4 cup total. Grind for 3 minutes until a smooth, thick, pourable batter forms. The batter should flow slowly when poured but not be watery.

3. 3

   Add the finishing spices: Pour the ground batter into a bowl. Add asafoetida, sesame seeds and turmeric. Stir well. The turmeric gives the pancakes a golden colour and the sesame seeds add a pleasant crunch.

4. 4

   Check batter consistency: The batter should coat the back of a spoon and pour slowly in a thick ribbon. If too thick, add 2 tbsp water. If too thin, the pancakes will spread too much and not hold together.

5. 5

   Heat the griddle: Place a flat non-stick pan or well-seasoned iron griddle on medium heat. Let it heat for 2 minutes. Add a few drops of oil and spread with a paper towel.

6. 6

   Pour and spread the pancake: Pour 1/4 cup batter onto the centre of the hot griddle. Using the back of the ladle, spread in a circular motion from the centre outward to form a round about 15 cm in diameter. Work quickly as the batter sets fast.

7. 7

   Add oil around the edges: Drizzle 1/2 tsp oil around the edges of the pancake. This creates a crispy border.

8. 8

   Cook on medium heat until golden: Cook without touching for 2 to 3 minutes until the top surface becomes dry and the bottom is golden-brown. The edges will begin to lift.

9. 9

   Flip and cook the second side: Flip carefully with a flat spatula. Cook 1 to 2 minutes on the second side.

10. 10

    Serve with chutney: Serve immediately with a ginger chutney (blend ginger, green chilli, coriander, lemon juice and salt) or plain yogurt.

11. 11

    Note: Mag Na Lot (mag = moong, na lot = flour pancake) is a nutritious Gujarati breakfast that requires no fermentation — the batter is made and used the same day. Very similar in concept to the pesarattu of Andhra-Telangana but with the distinctive Gujarati additions of asafoetida and sesame seeds. Popular as a protein-high breakfast choice across Gujarat.